Because there was no refrigeration for meat preservation in the past, sausage production became a solution. Sausage manufacturing began as a way to save money and preserve meat that couldn't be eaten right away after slaughter. The influence of wheat flour substitution levels on the physicochemical parameters and sensory aspects of smoke-dried sausage was investigated in this study. Pre-processing procedures were carried out after purchasing beef, wheat flour, sodium chloride, and spices (Table 1). Sausage was made by mixing wheat flour, spices, and salt into minced meat at varied replacement levels (5, 10, and 15%), with 0% as a control, and then smoking it. The physicochemical attributes and sensory assessment were determined. The information gathered was examined. The sensory study revealed that Product A had the strongest sensitivity to sausage colour (5.00). Product A (5.00), B (5.00), and C (4.90) received the most votes for juiciness. Product A (5.00) and B (5.00) got better taste responses. Product A (5.00) did not vary from the other items in terms of general acceptance. The inclusion of wheat flour resulted in better elasticity and acceptance thanks to higher texture and colour scores. Product D (56.33 percent) had the lowest protein content, followed by Product B (58.23 percent), Product C (59.57 percent), and Product A (59.57 percent) had the highest (60.42 percent ). Potassium and phosphorus levels were greatest in Product C (122.0 mg/100g and 13.40 mg/100g, respectively). Product B and C both had the same pH value (6.17), followed by Product A (6.13), while Product D had the lowest pH. (6.07). Sausage production is a way of adding value to off-cuts and thereby enhancing meat use. The addition of 10% wheat flour to sausage improves its nutritional content while also improving its sensory attributes.
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