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Meat Research 
Vol 3, Issue 1 Article 44 
ISSN: 2790-1971
https://dpi.Org/l 0.55002/mr.3.1.44_____________
'M eat Science Laboratory; Department o f 
Animal Production, Olabisi Onabanjo 
University Ayetoro Campus P.M.B 0012 
Ayetoro, Ogun State, Nigeria

2Department o f  Wildlife and Ecotourism 
Management, University o f  Ibadan, Ibadan 
Oyo State, Nigeria

d e p artm en t o f  Home Science and 
Hospitality Management, Olabisi Onabanjo 
University, Ayetoro Campus, P.M.B 0012 
Ayetoro Ogun state, Nigeria

*Corresponding author:
ES Apata:
E-mail: ebunoluapata2008 @vahoo.com

Keywords:
Frankfurter sausage 
Nigerian indigenous spices 
Nitrate
Quality and sensory 
Sodium erythorbate

Article Info:
Received: 19 January 2023 
Accepted: 15 February 2023 
Published online: 28 February 2023

_________ _______ ______ lntp:flwvvw.bntsa.info/meatrcsgarch

R e se a rc h  A rtic le

Effect of replacing sodium erythorbate and nitrate with three 
Nigerian indigenous spices on the quality and sensorial 

characteristics of Frankfurter sausage
ES Apata*1, EB Akinmade1, OC Apata2, IO Solana3 and YO Uthman-Akinhanmi3 

A b s tr a c t

Sausage is a meat product that is prepared by combining different meat types that are commuted 
and seasoned with various spices and additives which include sodium erythorbate and nitrate. The 
main objective o f  this study was to evaluate the effect o f replacing both sodium erythorbate and 
nitrate with three Nigerian indigenous speies, Parkia biglobosa, Piper gidneense and Monodora 
myristica, each o f  the spice constituted a treatment, while the control was a Frankfurter sausage 
with both sodium erythorbate and nitrate thus: T 0 = FF (control) T, = PB, T 2 = PG and T3 =MM 
each contained 10% o f  the spices. The sausages samples were analyzed for physical, chemical, 
minerals and vitamins, microbiological and sensorial properties in a completely randomized design 
experiment and the significant means separated at p<0.05. Treatment 3 furnished highest yield, 
protein, mineral and vitamins, fiber, lowest microbial load, but highest eating properties and 
acceptability. It might be expressed from this study that indigenous spices are potential substitutes 
for sodium erythorbate and nitrate salts in sausage manufacture. From this study, it can be 
concluded that Monodora myristica can be used effective to replace the two salts in sausage to 
guarantee the quality and acceptability o f  the final product by consumers.

Introduction
Meat is the edible part o f  the skeletal muscle o f  an animal and it is highly perishable due to its high 
biological composition (Habiba et ah, 2021; Siddiqua et ah, 2018; Khatun et ah, 2022). It is an 
excellent source o f many important nutrients, which make it vulnerable to deterioration by micro­
organisms o f different sorts (Jay et ah, 2008; Islam et ah, 2018; Disha et ah, 2020). Many works 
had been carried out to increase the shelf-life o f  meat and o f these is the manufacture o f  meat to 
several meat products such as kilishi, suya, jerky biltong and sausage (Apata et ah, 2022). 
Moreover, several antioxidants and spices have been added during the manufacturing process o f  
sausages and other meat products to improve the quality o f  the products (Akter et ah, 2022; Boby 
et ah, 2021; Bithi et ah, 2020; Jahan et ah, 2018). Sausage manufacture evolved as a move to 
economize and preserve meat that could not be utilized fresh at slaughter, the process that began 
over two thousand years ago and constitutes one o f the oldest prepared foods that cannot be 
consumed immediately and in the absence o f modem preservation technology in order to 
overcome the problem o f  wastage and spoilage (Ali et., 2022; Hossain et ah, 2021; W injkeret ah, 
2006). Sausages have been produced from different meats and different regions o f  the world and 
are so named after the meat types or regions (Sachindra et ah, 2005). It is prepared from commuted 
and seasoned meat which is formed into various symmetrical shapes in which the products differ 
primarily in the variety o f  additives or spices used and the processing methods (David et ah, 2013). 
Spices are seeds, flowers, fruits, roots or leaves o f plants that are dried and used in small qualities 
as food additives such as locust beans, (Parkia biglobosa), guinea pepper (Piper guineense) and 
calabash nutmeg (Monodora myristica) among others which are very native to Nigeria (FAO, 
2010) .

Spices have been used as dietary supplements and enhancers as they improve the visual appeal and 
palatability o f  foods and meat products (Obadina and Ogundimu, 2011). The most important and 
commonest ingredients components o f  sausage manufacture are sodium erythorbate which is 
added for the preservation and nitrate for sausage colour enhancement (Badpa and Ahmad 2014). 
Consumers are demanding for meat products that have physiological functions to promote good 
health conditions and to prevent the risk o f diseases which many speculated could arise from the 
use o f the two additives (Apata et al., 2020). Therefore, attention has been geared towards the 
development o f meat products (Sausage) using purely natural or indigenous ingredients or 
additives to replace the two conventional salts without any detrimental effects on the consumers or 
with any alteration to the quality o f  the meat product especially sausage that is commonly 
consumed worldwide (Jochen et al., 2010). The objective o f this study therefore, was to evaluate 
the effect o f  using Parkia biglobosa, Piper guineense and Monodora myristica in replacement for 
sodium erythorbate and nitrate on the quality and sensorial characteristics o f sausage.

® Bangladesh Meal Science Association. This is an open access article which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited. 1

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mailto:ebunoluapata2008_@vahoo.com


Materials and methods
M eat sam ples acquisition

The meat (beef 1200g) and (Pork, 600g) used for this study were purchased from the main slaughter slabs at Ayetoro as well as 
the spices (Parkia biglobosa, Piper guineense and Monodora myristica) and were transported to the meat science laboratory o f 
the Department o f Animal Production, Olabisi Onabanjo University, Ayetoro campus where this study was conducted.

The meats were chilled at 4°C for 24hrs before been prepared for sausage manufacture. The meats were trimmed off all 
connective tissues and washed properly with clean tap water.

Processing o f spices

The spices used in this study were processed following the method described by Apata et al. (2014, 2020). They were sorted out 
and milled with a laboratory blender (KCB 239K Kenwood, UK) and stored in sealed and labelled bottles before use.

P rep ara tio n  of sausage

The meat l,200g beef and 600g pork were minced with kenwood mincer (KW715836UK) and the batter was divided into 4 
portions while spices were added to each portion that constituted the study treatments as follows:

T0 = Frankfurter batter (control) (FF)
T | = Batter + Parkia biglobosa (PB)
T2= Batter + Piper guineense (PG)
T3= Batter + Monodora myristica (MM) as shown in Table 1 below:

Table 1. Ingredients composition of sausage

Ingredients Treatm ents
To

(FF control)
T,

(PB)
T2

(PG)
Tj

(MM)
Beef (g) 1,200.00 1,200.00 1,200.00 1,200.00
Pork(g) 600.00 600.00 600.00 600.00
Red peppeifg) 45.00 45.00 45.00 45.00
White pepper (g) 38.00 38.00 38.00 38.00
Coriander(g) 30.00 30.00 30.00 30.00
Mustard(g) 13.00 13.00 13.00 13.00
Garlic (g) 13.70 13.70 13.70 13.70
PB (g) - 10.30 - -

PG(g) - - 10.30 -

MM (g) - - - 10.30
Salt (G) 15.00 15.00 15.00 15.00
Sugar (g) 20.00 20.00 20.00 20.00
Ice (g) 15.00 20.00 20.00 20.00
SN (g) 10.00 - - -

SE(g) 0.30 - - -

Total 2,000.00 2,000.00 2,000.00 2,000.00
FF-Frankfurter, PB = Parkia biglobosa, PG= Piper guineense, MM= Monodora myristica, SN= Sodium nitriate, SE=Sodium erythorbate

Each o f the sausage meats and spices were well blended according to David et al., 2013, Badpa and Ahmad, 2014).

Stuffing o f sausage

Each o f  the treatment was fed into a Piston and stuffed into natural sheep intestine casing which was preserved in 10% NaCl 
(W ijnker et al., 2006) and rinsed properly with clean tap water after proper mixing following the procedures described by Savel 
and Smith (2009).

Sausage linking

The stuffed sausages were labeled and linked manually and were hung in a process room and they were allowed to stand in the 
room for 60 min at 8°C before they were moved into an oven and were cooked for 150min (2hrs 30min) at 85°C and 78% 
relative humidity to an internal temperature of72°C  (Savel and Smith, 2009).

Cold show er, standing and peeling sausages

The showering o f  sausages with cold water from the tap was carried out on and o ff  at l-2mins interval and the cooked sausages 
were allowed to stand overnight before peeling. The sausages were warmed one treatment after the other and were peeled 
manually and were allowed to cool to room temperature 27°C and were kept in refrigerator at 4°C for analysis later (Apata et al., 
2022).
Physical analysis 

Cooking loss and yield

The prepared sausage samples were weighed prior to cooking and reweighed after cooking and cooling and the cooking loss was 
calculated according to Lee et al. (2008) as follows:
Cooking loss = w tr-  wtc /wr x 100

Where: wtr = weight o f raw sausage before cooking (g) and wtc = weight o f  cooked and cooled sausage (g). Cooking yield was 
determined using the formula:

100 -  cooking loss assuming that the sausages were 100% intact at processing (Omojola, 2008).

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Therm al shortening

Sausages thermal shortenings were determined following the procedures described by Apata (2011). The lengths o f raw sausages 
were taken prior to cooking and were retaken after cooking and cooling and calculated as follows:

Lsr — Lsc/ Lsr x 100
Where Lsr = Length o f raw sausage (cm) and Lsc = Length o f  cooked and cooled sausages (cm)
W ate r holding capacity (W HC)

The WHC o f sausages was determined using the filter paper press method, Whatman paper No. 40 was put in 38% H2SO4 for 24 
hours at 60% relative humidity to diffuse out water freely through the paper. 5g o f sausage from each treatment was 
homogenized and 300mg sausage sample was put on the Whatman paper No. 40 and placed between two slides on which a 1 OOg 
weight was placed on the top slide for 5min to exert a downward force and to release water from the sausage according to 
Honikel (2009). The water released from the sausages wetted the paper and the boundary o f  the wetted area was demarcated 
using a sharp pencil and was measured in percentage o f  the ratio o f  the diameter o f the sausages to the diameter o f  the water 
wetted paper as follows:

WHC = DS/DWP x 100

Where Ds = Diameter o f sausage (mm) and Dwp = Diameter o f  wetted paper (mm)

Shear force values o f sausages

The sausages instrumental tenderness was determined by shearing lOg o f  sausages at three locations using W amer-Bratzler v- 
notch blade shearing instrument. The averages forces for cutting the sausages in three locations were recorded as the shear force 
for sausages in each treatment as described by Buldassini et al. (2021).

C hem ical analysis o f sausages

The moisture content, crude protein, ether extract (fat), ash, crude fibre were determined following the methods described by 
AOAC (2005) while the nitrogen free extract (NFE) or carbohydrate (CHO) was determined by calculation as follows:

100 -  Proximate composition (moisture + protein + fat + ash) (AOAC, 2005) and the pH o f  sausage samples was evaluated using 
the method described by Marchiori and deFelicio (2003).

M inerals and  vitam ins

The mineral composition o f  prepared sausages was determined using the traditional method o f sample digestion and filtration 
following the methods described by AOAC (2005), Ward and Legako (2017) while vitamins component o f the sausage was 
evaluated using (AOAC, 2005) method of analysis.

M icrobiological analysis

The microbial loads o f sausages were determined following the methods prescribed by ICMSF (1998) APHA (2001) and AOAC 
(2005).

Sensorial evaluation o f  sausages

The sensory evaluation o f  sausage samples was conducted following the procedures o f  Iwe (2002) and AMSA (2015). A 10 
member semi-trained panelists randomly selected from the students and staff o f the Department were used. Sensorial 
characteristics o f the sausages such as color, flavor, tenderness, juiciness, texture and overall acceptability were scored on a 9- 
point hedonic scale on which 1 = dislike extremely, 5 = neither like nor dislike and 9 = like extremely.

Experim ental design and statistical analysis

The experimental set-up was a completely randomized design, while the results were presented as standard error o f the means. 
Data collected were subjected to analysis o f  variance (ANOVA) using (SAS, 2002) statistical package. The significant 
differences between the means were separated with Duncan multiple range test o f  the same package.

Results and discussion
There were significant differences (p<0.05) in all the physical properties o f  sausages prepared with three indigenous spices Table 
2. Cooking loss (18.50) thermal shortening (19.30) and shear force (4.80) values were higher in sausage with Parkia biglobosa 
(PB) inclusion (T ^  than in other treatments, while these variables were significantly lower (p<0.05) in sausage with Monodora 
myristica (MM) (T3) in comparison with other sausage cooling yielded was significantly higher (p<0.05) in sausage with MM 
and lower in one with PB while water holding capacity (WHC) was higher in Frankfurter (FF) control (T0) sausage (62.30) 
followed by that with MM (56.50). The cooking loss and thermal shortening o f  the sausages increased across the treatments, up 
to Ti and decreased at T3 showing that probably PB and PG inclusion in sausage supported loss and shrinkage while MM did not 
which resulted in high cooking yield in sausage with MM as well as water holding capacity (WHC). These results were in 
agreement with the findings o f  Omojola (2008) and Apata et al. (2014) who reported that most o f  the natural spices used in 
processing meat contributed to the loss in the yield o f the meat products, but contrary to the effect o f  MM which supported both 
the cooking yield and WHC probably it acted as an inhibitory agent against the draining o f juice from the sausage in which it 
was included. However, the shear force, that is, the value o f  the instrumental measure o f  tenderness was relatively high in 
sausage with MM (T3) but it was not offensive to the consumers as the subjective tenderness results showed.

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Table 2. Physical properties o f sausage as affected by indigenous spices

Treatments
Variable To

(FF control)
T ,

(PB)
t 2

(PG)
T ,

(MM )
SEM

Cooking loss (%) 14.80k 18.550“ 14.70'’ 12.50“ 2.200
Cooking yield (%) 85.20b 81.50“ 87.30b 87.50’ 1.30
Thennal shortening (%) 15.30c 19.30“ 18.10b 13.I01' 2.31
WHC (%) 62.30" 49.601' 51.00“ 56.50b 1.20
Shearforce (N) 2.50“ 4.80“ 3.55h 3.50b 3.10

Abed: Means on the same row with different superscripts are statistically significant (p<0.05); FF= Frankfurter, PB = Parkia biglobosa, PG 
=Piper guineense, MM= Monodora myristica, SHM = Standard error of means. WHC =Water holding capacity

The results o f  chemical composition and pH are presented in Table 3. The moisture content and fat were significantly lower 
(p<0.05) in sausage with MM (T3) while crude protein, ash, fiber and carbohydrate (CHO) were higher compared with other 
treatments. Excessive moisture could predispose meat or meat product to the proliferation o f micro-organisms and subsequent 
spoilage o f  the product. The amount o f  moisture in sausage with MM (T3) was not as high as it was obtained in other treatments 
which could make it not vulnerable to microbial overload as could be observed in the microbial profile o f  (T3). The protein 
content o f  sausage with MM was relatively higher as well as the ash content and fiber o f  which might have contributed to high 
acceptability o f  the sausage coupled with the moderately available fat in the sausage which might aided the juiciness o f the 
sausage. These results were in tandem with the findings o f  Seo et al. (2015) who reported the spices or plant materials inclusion 
in sausage improved the quality properties and palatability. There was no significant difference (p<0.05) in the pH values across 
all the treatments, but T3 had the least pH (p<0.05) o f  6.20 with this range 6.20 -  6.4 o f  pH. The sausages could be exposed to 
micro-organisms attack if  not served for a long time, however, the spices having microbial inhibitory actions might confer the 
sausages a relatively longer shelf-life group by the microbial profile o f  sausages in Table 5.

Table 3. Chemical composition and pH o f sausage as affected by indigenous spices

T rea tm ents
V ariable To T, T: t 3 SEM

(FF control) (PB) (PG) (MM)
Moisture (%) 53.47“ 52.27b 52.17b 51.15“ 0.04
Crude protein (%) 2.43b 20.53b 2.56“ 21.63“ 0/09
Ether extract (fat) (%) 9.27“ 7 .10b 5.13“ 5.10“ 0.19
Ash (%) 3.37c 4.50b 4.55b 5.87“ 0.03
Crude fibre (%) 0.80“ 1.47b 1.87b 2.95“ 0.02
NFE (%) 13.36b 16.10“ 16.59” 16.25“ 0.03
Ph 6.45 6.30 6.47 6.20 0.01

Abed: Means on the same row with different superscripts are statistically significant (p<0.05); FF= Frankfurter, PB 
-Piper guineense, MM= Monodora myristica, SEM = Standard error of means, NFE = Nitrogen free extract (CHO)

= Parkia biglobosa, PG

The results o f minerals and vitamins composition o f sausage are shown in Table 4. Sausage with MM (T3) elicited highest 
(p<0.05) values o f  both minerals and vitamins followed by sausage in T 2 and least (p<0.05) in control (FF). There was increase 
in the value o f  minerals and vitamins across the treatments and got to the peak with T3 which indicated that MM could be richer 
in minerals and vitamins than other spices tested in this study. It was also obvious that all the spices used might have contributed 
by way o f  releasing their nutrients contents into the sausage batters especially during cooking. These results correlated with Aika 
et al. (2009) who reported that spices have tremendous effect on the quality o f  sausage.

Table 4. Some minerals and vitamins composition of sausage as affected by indigenous spices (mg/lOOg)

T rea tm ents
V ariable
M inerals

To
(FF control)

T,
(PB)

t 2
(PG)

t 3
(MM ) SEM

Calcium 175.00“ 256.00b 256.70b 270.00“ 3.73
Iron 7.33b 7.40b 7.55b 8.67“ 0.08
Magnesium
Potassium
Sodium
Phosphorus
V itam ins

63.33d 
62.30d 

348.30d 
221,70d

80.00“
76.67“

378.30“
238.30“

85.33b 
88.33b 

390 .10b 
225.20b

98.20“
95.00“

410.00“
237.80“

3.12
2.89
4.25
4.08

Thiamine
Riboflavin
Niacin

0.12b 
0.09d 
2.10

0.11“
0.13“
1.77

0.12b 
0.15b 
2.13

0.16“
0.17“
2.30

0.01
0.00
0.07

Abed: Means on the same row with different superscripts are statistically significant (p<0.05); FF= Frankfurter, PB = Parkia biglobosa, PG 
-Piper guineense, MM= Monodora myristica, SEM = Standard error of means.

The number o f  microbes on sausage with MM (T3) were very low (p<0.05) compared with those o f other treatments Table 5. 
The sausage in control (T0) (FF) had the highest (p<0.05) microbial load ofT V C  (5.50), TCC (6.50) and TFC (1.20) followed by 
sausage with PB (T,). These results could be due to the high contents o f  pepper in MM and PG which could be lower in PB and 
control which could make the sausage more vulnerable to microbial attack than sausage with MM in particular. The report o f  
Aquirree Zabal et al. (2000) indicated that Paprika and garlic which are spices could have detrimental and destructive effect on 
microorganisms in sausage. This have semblance with the results o f spices tested in this study most especially MM and PG due

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to few numbers o f  micro-organisms the sausages they were included elicited. It was observed in this study that TCC (Total 
coliform count) were more in number.

This could probably due to the handling o f the meat samples from the slaughter slab and during the handling o f the sausages 
however, the number was not as high as 107cfu/g which was reported to be pathogenic if  consumed on any meat or meat product 
(Insausti et al., 2001).

Tabic 5. Microbiological profile o f sausage as affected by three indigenous spices (cfu/g)

T rea tm ents
V ariable To T, t 2 t 3 SEM

(FF control) (PB) (PG) (MM)
TVC 5.50a 4.70b 3.60c 2.45“ 3.20
TCC 6.50a 6.70“ 5.40b 4.27° 2.00
TFC 1.20a 1.00“ 0.37b 0.23c 0.10

Abed: Means on the same row with different superscripts are statistically significant (p<0.05); FF= Frankfurter, PB = Parkia biglobosa, PG 
=Piper guineense, MM= Monodora myristica, SEM = Standard eiror of means. WHC =Water holding capacity

Table 6 shows the results o f  sensorial evaluation o f sausages prepared from three indigenous spices. Sausage prepared with MM 
(T3) inclusion educed higher (p<0.05) in sausage with PG (T2) and in control (T0) treatment (FF). All except one o f  the eating 
qualities favored the overall acceptability o f  sausage with MM (T3). The color (6.50), flavor (6.70), juiciness (6.60) and texture 
(7.00) were higher than those o f other sausages, hence high acceptability o f  the sausage by the panelists. The better foregoing 
eating properties coupled with high WHC, protein, mineral and vitamins, low level o f  microbial number as well as moderate fat 
in meat and meat products induces the consumers to accept any meat or meat products (Apata et al., 2016). At the same time 
spices do make significant contributions to meat products acceptability as to drain their natural nutrients into the final meat 
product rendering it more palatable and acceptable (Rusumen et al., 2003; Lee et al., 2008; Apata et al., 2022).

Table 6. Sensorial characteristics of sausage as affected by indigenous spices

T rea tm ents
V ariable  T 0 T, T 2 T , SEM

_____________(FF control)_________  (PB)_______________ (PG)______________ (MM)__________________
Prtlrtr s s nob a zrw z cna a inColor 5.00b io o 3.60“ 6.50“ 0.37
Flavor 3.10“ 5.50b 4.10“ 6.70“ 0.60
Juiciness 4.40c 5.50b 4.50“ 6.60“ 0.47
Tenderness 5.10“ 5.30“ 4.20b 4.10b 0.53
Texture 4.20“ 5.60b 4.30“ 7.00“ 0.54
OA 5.10“ 6.20b 4.00“ 7.30“ 0.57

Abed: Means on the same row with different superscripts are statistically significant (p<0.05); FF= Frankfurter, PB = Parkia biglobosa, PG 
=Piper guineense, MM= Monodora myristica, SEM = Standard error of means. WHC =Water holding capacity

Conclusion
Spices contribute to the quality o f meat products as they possess antimicrobial, antioxidant and p ay ab ility  attributes. The 
present study reveals that three Nigerian indigenous spices Parkia biglobosa, Piper guineense and Monodora myristica can be 
included in Frankfurther sausage with good physical, chemical, microbiological and sensory characteristics especially Monodora 
myristica (MM) which elicited higher and better quality characteristics in Frankfurter sausage. It is therefore, recommended that 
lOg Monodora myristica (MM) can be included in Frankfurter sausage since it gave the higher nutrients and eating qualities.

Conflict of interest
The authors declare no conflicts o f interest.

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