Effect of Defatted Melon (Citrullus Vulgaris Schrad.) Kernel Flour Supplementation on the Storage Stability and Microbiological Quality of Refrigerated Beef-Based Sausages

Abstract

The effects of defatted melon (Citrullus vulgaris Schrad.) seed kernel flour supplementation and cold storage on the storage stability and microbial quality of beef‐based sausages were evaluated using beef/melon blend ratios of 100:0, 90:10, 80:20, 70:30 and 60:40. Sausage samples were stored at 4 ± 1C for a 28‐day period during which the samples were periodically taken and subjected to chemical and microbiological analyses. One hundred percent beef sausage served as control. Parameters measured were thiobarbituric acid (TBA), peroxide value (PV), total volatile bases (TVBs), pH and total microbial counts. The results showed that the TBA values of blended samples ranged from 0.093 to 0.094 mg malonaldehyde/kg; the PV value of the sausage samples ranged from 0.12 to 0.23 meq/kg, while the TVB values of ranged from 0.78 to 2.00 mgN/100 g. The pH of the melon substituted sausages was between 5.1 and 6.4. The microbial counts of the samples ranged from 1.3 × 104 to 7.8 × 104 cfu/g. All measured parameters were within safe limits stipulated by standards. The melon blended sausages up to 40% substitution exhibited good storage stability and safe microbiological quality during 28 days cold storage. Melon seed kernel flour demonstrated good quality characteristics as extender in meat systems. PRACTICAL APPLICATIONS Supplementing beef with defatted melon flours for sausage production resulted in low‐fat but protein‐rich products with good functional and sensory properties. Diversifying its use by exploring its potential in modern food systems when incorporated at various levels in ground beef as alternative to other protein sources will go a long way to increase the utilization of melon.

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

“…No significant differences with control on the overall acceptability and appearance were found at the 20% substitution level. The same authors found that, after two and four weeks of storage, the thiobarbituric acid reactive substance (TBARS) values were significantly lower for the sausages with substitution levels above 20% [ 64 ]. Low-fat beef patties where the meat was substituted with plum puree (5–15%) showed an increase in the cooking yield and redness of the patties but a decrease in WHC, lightness and yellowness [ 52 ].…”

The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties

“…Additionally, meat in beef sausages was replaced with melon flour made from defatted melon kernels at substitution levels ranging from 10 to 40%. As the substitution levels increased, the sausages' yield, WHC, and sensory qualities improved [10]. When plum puree (5-15%) was used to substitute low-fat beef patties, the cooking yield and redness were increased, but the WHC, lightness, and yellowness were significantly reduced [11].…”

Effect of Adding Guava (Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters

“…The use of plant material in the meat industry as a source of functional compounds has been reported in numerous studied: the use of tomato pomace extract mixed with coriander essential oil (13); the use of celery powder, purple sweet potato powder, red gardenia powder, and paprika and blueberry (14); the application of powered parsley extract in mortadella type sausage (15); and the application of melon grain flour to beef sausages (16). However, the literature does not contain studies on the use of bioactive compounds obtained from guava epicarp and their application in meat products in order to reduce nitrite levels.…”