Open AccessNutritional composition and sensory properties of raw and roasted “Niri” (Citrullus vulgaris) puree extended beef sausages
Author(s) -
Edward Ayinbila Adua,
Frederick Adzitey,
G. A. Teye,
Alexander Abu
Publication year - 2020
Language(s) - English
Resource type - Journals
ISSN - 2343-6727
DOI - 10.47881/216.967x
Subject(s) - food science , chemistry , proximate , potassium , composition (language) , philosophy , linguistics , organic chemistry
The rising demand for quality meat products at competitive prices demands that processors explore less costly local feed resources for incorporation into meat products. This study investigated the effects of raw and roasted “Niri” (Citrullus vulgaris) purees (as an extender) on the nutritional and sensory qualities of beef sausages. “Niri” purees (treatments) were randomly assigned to minced beef. That is, raw (RaP) and roasted (RoP) “Niri” purees were separately added to 1kg minced beef at 0% (control), 5%, 15% and 25% inclusion levels. The proximate composition, mineral concertation and sensory attributes were evaluated. The study revealed a significant difference (P 0.05) in all sensory parameters evaluated except colour and tenderness (P 0.05) affected the colour and tenderness of beef sausages.