Ann Nutr Food Sci | Volume 2, Issue 1 | Research Article | Open Access
Akwetey WY* and Dorleku BJ
Department of Animal Science, Kwame Nkrumah University of Science and Technology, Ghana
*Correspondance to: Akwetey WY
Fulltext PDFThis study was conducted to produce emulsion-type sausages using Sierrathrissa leonensis. Boneless pork and Sierrathrissa leonensis were used as the meat ingredients, and portions of pork were replaced with Sierrathrissa leonensis at 0% (control), 50% and 100% to obtain three treatments, coded as T1, T2 and T3 respectively. Proximate composition, pH, moisture retention and cooking yield of the sausages were determined. Sensory evaluation was performed by thirty-nine untrained panelists in order to evaluate consumer acceptability of the products. A 9-point Hedonic scale was used to score sensory attributes (tenderness, juiciness, flavor, mouth feel, color, aftertaste and acceptability) of the sausages. There were significant (p<0.05) increases in moisture and ash contents in the products as the use level of Sierrathrissa leonensis increased from 0 to 100%. The moisture content increased from 74.50% (control) to 78.47% (T3) and ash increased from 1.50% (control) to 3.17% (T3). The crude fat content reduced significantly from 21.50% (control) to 8.67% (T3) with increasing usage of Sierrathrissa leonensis. Crude protein levels also decreased significantly from 15.71% (control) to 14.96% (T3), but there was no significant difference between T2 and T3. The pH significantly increased with increasing level of Sierrathrissa leonensis used in the products. Most of the sensory panelists preferred the control products, compared to sausages containing Sierrathrissa leonensis, because very high scores were obtained for the overall product acceptability and for most of the individual sensory attributes. Overall product acceptability significantly decreased (p<0.05) as the level of Sierrathrissa leonensis increased. However, increasing levels of Sierrathrissa leonensis decreased the costs of producing the sausages. It was concluded that Sierrathrissa leonensis has promising potential to replace portions of pork in emulsion-type sausages because sausages containing 50% Sierrathrissa leonensis were similarly rated in most of their eating qualities compared to the control. More so, sausages produced with Sierrathrissa leonensis had reduced costs of production and were lower in fat content.
Sierrathrissa leonensis; Proximate composition; Emulsion; Sensory attribute
Akwetey WY, Dorleku BJ. Using Sierrathrissa leonensis in Emulsion- Type Sausage. Ann Nutr Food Sci. 2018; 2(1): 1014.