FACULTY OF AGRICULTURE

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Subject: search.filters.subject.Breakfast sausage

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    Quality of breakfast sausage containing legume flours as binders
    (Macrothink Institute, United States, 2013) Omojola, A. B.; Adetunji, V. A.; Olusola, O. O.
    The effects of different legume flours, viz., soybean, groundnut and cowpea flour, on the quality of breakfast sausage was studied. The study comprised of four treatments, treatment one with sodium caseinate served as the control while the remaining treatments contained soybean, groundnut and cowpea flour at 4% inclusion level respectively. Each treatment was replicated four times in a completely randomized design. Sausage with sodium caseinate had the highest (P<0.05) yield (92.20%), this was followed by products with cowpea (89.14%), soybean (89.00%) however, the least was obtained with product containing groundnut (80.02%). Sausage samples containing groundnut flour lost an average weight of 28.10% during cooking (P<0.05) whilst those containing sodium caseinate, soybean and cowpea flour lost an average weight of 20.91, 21.31and 21.44 % respectively. The water holding capacity of sodium caseinate products increased significantly compared to that of soybean (70.75%) and cowpea flour (69.34%) while the least was observed in products containing groundnut flour. Formulations with soybean flour registered higher thiobarbituric acid values (mg malonaldehyde/kg sample) of 0.75 as against 0.57, 0.52 and 0.51 for formulations with cowpea flour, sodium caseinate and groundnut flour respectively. Sausage with soybean flour had higher (P<0.05) overall acceptability (6.30) than products with sodium caseinate (5.50), groundnut (5.10) and cowpea (4.00). However, sausage with cowpea flour had similar (P>0.05) moisture content (79.50%) with sausage that contained soybean flour (80.24%) while the highest (P<0.05) crude protein content was in treatment with sodium caseinate (19.50%) and least in sausage with cowpea flour (15.55%). The fat content was highest (P<0.05) in sausage with cowpea flour (15.35%), followed by 13.35% for sausage with soybean flour, 11.10 for formulation with groundnut flour and 10.25% for those with sodium caseinate. The quality attributes in terms of nutrient, flavour, juiciness and tenderness were better in sausage with soybean flour compared to sausage produced using other legume flours.
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    Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage
    (Nigerian Society for Animal Production, 2015-03) Olusola, O. O.; Oshibanjo, D. O.; Oladipupo, C. O.; Aremu, R. O.
    Sausages were prepared from 65% meat, 20% lard, 3.5% binder, 2.01% curing salt, 1% sugar, 0.30% phosphate, 4% ice water, 2% dry spice, and 2.19 wet spices. A set of five samples were boiled in a water bath while another set were baked at temperatures of 80, 90, 100, 110 and 120 °C. The effect of cooking method and temperature was tested on oxidative and microbiological properties of breakfast sausage. The oxidative properties were evaluated using iodine value, acid value and thiobarbituric acid reactive substances (TBARS) assays. Three culture media were used to measure the microbial status of product using Nutrient Agar (NA) for total aerobic count, Potato Dextrose Agar (PDA) for yeast and mould count and Ethyl Methanesulfonate (EMS) for coliform bacteria count. Significant differences were observed for all the parameters measured at a significant level of 5%. Iodine value measures the level of unsaturated fatty acid, Iodine value ranged from 2.54 to 6.86 mg/g. Baking at 90°C gave the highest value, while boiling at 100°C and baking at 120°C had the lowest values. Acid value had boiling at 100°C giving the highest value and baking at 80°C giving the least. TBARS value showed that boiling at 120°C had the highest value, while boiling at 90°C gave the lowest value. Total aerobic count was high at 110°C for baking and boiling at 100°C. Total coliform bacteria count was high at boiling at 90°C. Fungi growth in the sausage was generally low, baking at 80°C had the highest count and least count was observed for boiling at 80°C and baking at 90°C. In conclusion, the oxidative and microbiological properties of breakfast sausage as influenced by cooking method and temperature showed the best cooking method and temperature interaction to be baking at 90°C and 100°C.