EFFECTS OF SUBSTITUTION OF FAT WITH MELON SEED MEAL ON QUALITY CHARACTERISTICS OF PORK SAUSAGES

Abstract

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% while
batch 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.