Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

Alao, Babatunde Oluwasegun; Falowo, Andrew Bamidele; Aladejana, Elizabeth Bosede

doi:10.1155/2021/5592554

Cited by 2 publications

(6 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, the percentage of consumers who liked T1-MW (84.7%) were higher than those of T2-MW (65.5%) but comparable to those on T1-MW (83.1) (Table 1). The decrease in acceptability of T2-MW may be as a result of aroma of the edible meat waste which may affect the sensory attributes and thus, reduce the acceptability of the sausage (Alao et al 2021). Similarly, the percentage of consumers that liked T1-OV (56.1%) were the same with that of T2-OV (56.9) (Table1) but lowered than those of CT-OV.…”

Section: Resultsmentioning

confidence: 89%

“…Sausage meat is one of the most widely utilized meat products among all processed meats because they can easily be produced from different meat types and varieties of meat products including edible meat waste and edible offal (Alao et al, 2021). The result of the proximate analysis of the uncooked and cooked meat sausage is presented in table 1 and 2.…”

Section: Resultsmentioning

confidence: 99%

“…To ensure consistent availability of these products including sausage, researchers are working hard to reduce the cost of production by producing different varieties without compromising their nutritional and sensory quality (Hall, 2015;Carballo 2021). The processing of sausage involves the addition of different food components (ground lean meat, animal fat, salt, spices, and other flavouring ingredients) that could enhance digestibility and human well-being (Alao et al, 2021). The combination of these components also provide functional properties that improve the structure, nutritional and health qualities of the finished products (Fernández-Ginés et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…However, the amount of the edible meat by-products that has been utilized is to a greater degree smaller as compared to the amount produced at the abattoir. An example is the recovery of edible meat waste for sausage production (Alao et al, 2021). The edible meat waste refers to meat waste generated during the cutting and trimming of the meat at processing unit in the abattoir (Alao et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…An example is the recovery of edible meat waste for sausage production (Alao et al, 2021). The edible meat waste refers to meat waste generated during the cutting and trimming of the meat at processing unit in the abattoir (Alao et al, 2021). This edible meat waste possess inherent capability to be used on a large scale in the meat processing industry for value-addition without any threat to nutritional content and consumer's acceptability (Alao et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste

Alao

Falowo

2022

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

This study assessed the proximate composition, sensory quality and consumer acceptability of beef sausage fortified with edible meat waste. Lean beef and edible meat waste (EMW) samples were obtained from commercial abattoir and combined in ratio 50:50 and 70:30 and designated as T1 and T2 respectively, while CT contained 90% lean meat and 10% fat. The fresh T1, T2 and CT sausages were thermal processed using microwave and oven-grilling cooking methods. The results showed significant difference in moisture, protein, lipid and ash content of raw and cooked sausages across treatments. Raw sausage fortified with EMW had higher protein and lower lipid contents compared to control treatment (90/10, CT). Cooking of the sausage significantly decreased moisture and increase lipid, protein and lipid content, with microwaved sausage having higher values. The results of sensory quality showed that beef sausage fortified with EMW were all acceptable to consumers, irrespective of the cooking methods used. The distribution of consumers who liked the appearance, colour, texture and flavour of the sausage meat containing EMW were higher than those who dislike the products. Therefore, this study shows that EMW could be successfully used in meat industry to improve quality of sausage during production.

show abstract

Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste

Alao

Falowo

2022

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

show abstract

Developing the quality of functional sausage products with the addition of local vegetable raw materials

Dzyundzya,

Antonenko,

Gorach

et al. 2023

EEJET

View full text Add to dashboard Cite

In today's world, the issue of creating complete food products is relevant for the development of food technology. One of these areas is devoted to solving the problem of preventing iron deficiency conditions arising from iron deficiency in the diet. To enrich the diet with necessary nutrients and reduce the loss of valuable raw materials, it is relevant to justify innovative technologies of sausage products. The object of the study is the technology of blood sausages with the addition of eggplant powder and green buckwheat. In the process of modeling the recipe, eggplant powders for blood sausage were added in an amount of 5, 10, 15, 20 % by weight of unsalted raw materials. The optimum concentration was found to be 10 % powder. It was determined that the introduction of plant additives into the stuffing increases the pH value from 6.35 in the control to 6.52 in the experimental sample of the finished sausage. The introduction of the additive increases the moisture-retaining capacity of the stuffing proteins in the experimental samples by 6.28–6.87 % compared to the control. The research found that the introduction of unconventional ingredients positively affects the changes in pH (norm 6.5–6.8), which during 5 days of storage was within 6.5–6.52. The control sample on the day of preparation had a pH of 6.5. During storage, the pH decreased dramatically, which indicates increased acidity, accordingly affects the quality of the finished product and confirms the short storage duration. As a result of laboratory studies of microbiological safety indicators, only mesophilic aerobic and facultative anaerobic microorganisms were detected in the experimental samples, the number of which does not exceed the standards. No ochratoxin A (OTA) was found in the studied blood sausage samples, indicating the safety of the developed product

show abstract

Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

Cited by 2 publications

References 31 publications

Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste

Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste

Developing the quality of functional sausage products with the addition of local vegetable raw materials

Contact Info

Product

Resources

About