Gabriel A. Teye, F. Adzitey, J. Bawah, F. Takyi


This study was conducted using dawadawa (Parkia biglobosa) pulp powder as an extender in beef sausage to determine the effect of dawadawa pulp powder on sensory characteristics as well as the proximate composition of beef sausages. Four treatments beef sausage-products were formulated. The inclusion levels of dawadawa pulp powder in the various treatments were 0 g, 20 g, 25 g and 30 g of dawadawa pulp powder  per kilogram minced beef for (T1), (T2), (T3) and (T4), respectively. The minced meat mixed with the various spices was stuffed into natural casings, linked to a length of about 10 cm, smoked, cooled and stored at -10oC for future use. Sensory characteristics: colour, flavour intensity, juiciness, taste, texture, cohesiveness, pulp flavour and overall liking of the beef sausages were evaluated. Significant differences (P < 0.05) were recorded in juiciness and flavour of the beef sausage. Juiciness of T1 was significantly higher (P < 0.01) than T3 and T4 but not T2. Also juiciness of T2 was significantly higher (P < 0.01) than T4 but not T3. T3 and T4 did not differ significantly (P > 0.05) from each other. Flavour of T1 was significantly higher (P < 0.05) than T4 but not T2 and T3. Flavour of T2 and T3 did not differ significantly (P > 0.05) from T4. All other sensory parameters were not significantly (P > 0.05) affected.  The crude protein, moisture and fat content of the product were significantly different (P < 0.05). T1, T2, T3 and T4 were all significantly different (P < 0.001) from each other in terms of moisture, protein and fat.  Moisture and crude protein contents of T1 were significantly higher (P < 0.001) than T2, T3 and T4. Crude fat content of T4 was significantly higher (P < 0.001) than T1, T2 and T3. pH of T2, T3 and T4 were significantly higher (P < 0.05) than T1.

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