EFFECTS OF SUBSTITUTION OF FAT WITH MELON SEED MEAL ON QUALITY CHARACTERISTICS OF PORK SAUSAGES
DOI:
https://doi.org/10.51406/jagse.v14i1.1237Keywords:
Melon seed meal, low fat, pork sausageAbstract
A study was conducted in which melon seed meal (MSM) replaced fat at 0, 33, 66, and 100% levels in four batches of pork sausages. The chemical and storage properties, cooking weight losses, and sensory properties, of the sausages were determined in the meat processing laboratory. The results showed that MSM increased both ash and crude protein contents. The highest ether extract (36%) was obtained for batch 1 (control) while the lowest value (25.50%) was recorded for batch 4. The values obtained for refrigeration weight losses increased with increase in MSM while the results for dry matter were statistically insignificant. Batch 3 had the highest cooking weight loss of 0.83% whilebatch one had the lowest value of 0.30%. The values obtained for sensory properties increased with increase in the level of MSM up to 66%. It was concluded that pork back fat can be replaced with MSM in pork sausage without adverse effect on processing yield.
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Physico-chemical and sensory characteristics
of pork in loin roast cooked to three internal
temperatures. Nigeria Journal of Animal Production,
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Technology. Wiley Interscience publication,
3: 2298.
E. O. 1979. Melon (Egusi) seed
protein1: Study of amino acid composition
of defatted meal. Nutrition Reports International
, 20: 607 - 613.
Abiola, S. S., Adegbaju, S. W. 2001. Effect
of substituting pork back fat with rind
on quality characteristics of pork sausage.
Journal of Meat Science, 58: 409 -412.
Abiola, S. S., Ewebajo, O. O. 2009. Substitution
of wheat flour for cassava flour in
the manufacture of beef sausage. Journal for
New Generation Sciences, 7: 1 – 7.
Abiola, S. S., Kadiri, E. I., Kareem T. T.
2004. Effect of melon seed meal addition on
some quality characteristics of chicken sausages.
Journal of the Science of Food and Agriculture,
84: 423 – 426.
Akobundu, E. N., Eluchie, G. U. 1992.
Quality characteristics of pork sausages containing
mushroom and local spices. Journal of
Food Science, 29: 159-161.
Austin M. A. 1989. Plasma triglyceride as a
risk factor for coronary heart disease: the
epidemiologic evidence and beyond. American
Journal of Epidemiology, 129: 249-259.
Duncan D. B. 1995. Multiple Range and F
tests. Biometrics 11:1-42.
FAO. 2010. Meat processing technology for
small-to medium-scale producers: Meat
products with high levels of extenders and
fillers. Thailand, FAO. 61 – 63 Pp.
Martin, M., Julie, G. R. 1998. The art and
practice of sausage making. NDSU Exten-sion Services. North Dakota State University.
Oguntona, E. B., Akinyele, I. O. 1995.
Nutrient composition of commonly eaten
food in Nigeria. Raw, Processed and Prepared.
Food basket Foundation International.
P. 14.
Onwuka, G. I., Ojewola, G. S. 2000.
Evaluation of the organoleptic properties of
‘Suya’ produced from various sources of
meat. Nigerian Journal of Animal Production,
28: 199 – 201.
Pearson, A. M., Tauber, F. W. 1984.
Processed meat. 2nd edition AVI Publishing
Co. Inc. Westport, Pp. 187 – 188.
Ruusunen, M., Puolanne. 2005. Reducing
sodium intake from meat products. Meat Science,
70: 531 – 541.
SAS Institute, 1999. SAS User’s Guide: Statistics
Inc., Cary, N.C., Pp. 923.
Sofos, J. N., Allen, C. E. 1977. Effect of
lean meat source and levels of fat and soy
protein in properties of Weiner-type product.
Journal of Food Science, 38: 268 – 270.
Soniran, O. G., Okubanjo, A. O. 2002.
Physico-chemical and sensory characteristics
of pork in loin roast cooked to three internal
temperatures. Nigeria Journal of Animal Production,
29: 138 – 141.
Wiley, J. 1992. Encyclopedia of Food Science
Technology. Wiley Interscience publication,
3: 2298.
