Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder

Abstract

Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder , Batch 3 had 50% of the seasoning as Ginger powder of total seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance. Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weight loss of 9.01% while batch 2 (25% ginger powder) had the lowest percentage refrigeration weight loss of 0.73%. Sensory evaluation showed that meaty flavour in batch 1 was highest (6.50) compared to other batches. Crude protein was highest in batch 5 (100% Ginger powder) with a value of 26.66% and lowest for batch 1 (0% Ginger powder) with 18.40%. Up to 100% ginger inclusion improved refrigeration stability and protein content of fresh beef sausages.

Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran

“…The incorporation of llers into meat products such as sausages has some advantages such as increasing the product yield and quality, enhancing the formulation properties, improving the health and nutritional benets, and reducing cost. 56,57 Positive results have been reported in the incorporation of different llers such as tapioca starch and our from wheat, cassava, rice, coconut, and high-quality cassava 55,[58][59][60] in sausages. A comparison of the optimized sample with the control revealed that the control sample had higher mean values for moisture, fat, and protein contents.…”