Utilization and Influence of Condiments Prepared From Fermented Legumes on Quality Profile of Meat

Abstract

This study was conducted to investigate the utilization and influence of condiments prepared from four fermented legumes; African locust-bean (Parkia biglobosa), melon seeds (Citrullus vulgaris), soybean (Glycine max) and cotton seeds (Malvaceae gossypium). They were processed, dried, milled and 25% solution of each condiment was made using purified water. 200 g fresh beef from the thigh cut of White Fulani bull (Bos indicus) was purchased, divided into 4 parts of 50 g and 20 ml of condiments solution was injected into each beef with a syringe and needle each condiment and 50 g beef constituted a treatment thus; TO = control (No condiment), TI = Beef steak + locust bean condiment, T2 = Beef + melon seeds condiment, T3 = Beef + soybean condiment, T4 = Beef + cotton seeds condiment. The injected beef steaks were wrapped in foil paper and broiled in oven at 170 ºC for 20 mins. Data were collected on physicochemical, microbiological and sensory properties of processed beef and were subjected to analysis of variance (ANOVA) at p = 0.05 in a completely randomized design experiment. The results showed that cooking loss and shear force were lower in TI, while water holding capacity (WHC) and yield were higher. Protein and ash were high in TI followed by T3 while fat and fibre were significantly lower. Aerobic and anaerobic bacteria were significantly the same across the treatments while coliform and fungal counts were lower except in T2 and T4. Treatment1 was adjudged higher in all the eating qualities except colour and was well accepted. It is therefore, recommended that locust bean condiment be used in processing meat followed by soybean condiment. However, further investigation should be carried out on varied levels of locust bean condiment to determine the level that will give better colour which can improve the meat product acceptability and consumption.

Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (<i>Rhynchophorus phoenicis</i>) as influenced by thermal processing methods

“…Overall acceptability of fried larvae was high due to the aforementioned characteristics, which in addition to high color and texture scores may attract consumers to accept fried weevil larvae more than those processed by other methods. The results of sensory evaluation of larvae processed by frying were in agreement with the findings of [37] who reported that consumers preferred fried meats rather than those processed using other thermal processing methods.…”

Flavour Intensity and Acceptability Evaluation of Smoked Sausages

“…Also, the presence of non-meat ingredients or additives are usually adopted to improve shelflife and food safety, even though consumers are interested in healthier meat and meat products either without synthetic additives or with natural substitutes that could increase aspects of both commercial stability and safety (Roila et al, 2008;Agregan et al, 2019). It was reported by Apata et al (2006) that spices had a significant influence on the flavour of cooked meat, and that flavour is one of the most cherished eating qualities of meat products, as stated by consumers (Apata et al, 2014). However, there are scanty reports of the effects of spices on the acceptability of flavour of cooked, smoked sausages in the literature, so to fill the gap, this study, therefore, investigated the effects of different spices on the flavour intensity and acceptability of smoked sausages.…”