Sensory Evaluation of Cooked Sausages with Legumes Additive

Authors: Ilze Gramatina, Jelena Zagorska, Evita Straumite, Svetlana Sarvi

Abstract:

In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes at proportion of 20% of the total weight of meat were added in sausages. The whole ingredients were mixed, filled into casing, compressed, cooked and cooled. After storage the samples were sensory evaluated. The sensory evaluation was carried out using the nine point hedonic scale and line scale. Sausages without legumes flour was used as control sample. The main conclusion of the current research the legumes flour can be successfully used for cooked sausages production.

Keywords: Legumes, cooked sausages.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1078420

References:

[1] G.V. Ustimenko-Bakumovsky, ÔÇ×Plant growing in the tropics and subtropics," New York: Macmillan Publication, 1983.
[2] E. Makri, E. Papalamprou, G. Doxastakis, "Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides", Food Hydrocolloids, vol. 19, pp. 583-594, 2005.
[3] J.W. Anderson, M.S. Belinda, C.S. Washnock, "Cardiovascular and renal benefits of dry bean and soybean intake," American Journal of Clinical Nutrition, vol. 70, pp. 464S-474S, 1999.
[4] M.J. Messina, "Legumes and soybeans: overview of their nutritional profiles and health effects," American Journal of Clinical Nutrition, vol. 70, pp. 439S-450S, 1999.
[5] E.De Miquel Gordillo, In El Garbanzo (Ed.), ÔÇ×Una alternativa parael secano," Madrid: Mundi-Prens, 1991.
[6] V.K. Modi, N.S. Mahendrakar, D. Narasimha Rao, N.M. Sachindra, ÔÇ×Quality of buffalo meat burger containing legume flours as binders", Meat Science, vol. 66, pp. 143-149, 2003.
[7] M. Serdaro─úlu, G. Yildiz-Turp, K. Abrodimov, "Quality of low-fat meatballs containing Legume flours as extenders," Meat Science, vol. 70, pp. 99-105, 2005.
[8] R.N. Tharanathan, S. Mahadevamma, "Gain legumes a boon to human nutrition," Trends in Food Science and Technology, vol. 14, pp. 507-518, 2003.
[9] P.J. Shand, G.P. Hong, H. Wang, M. Gerlat, M. Nickerson, J.P.D. Wanasundara, "Application of legume flours in low-fat meat products formulations for better consumer acceptance," 57th International Congress of Meat Science and Technology, pp. 1-4, 2011.
[10] I. Mateos-Aparicio, A.R. Cuenca, M.J. Villanueva-Suarez, M.A. Zapata-Revilla, "Soybean, a promising health source", Nutrici├│n Hospitalaria, vol. 23, pp. 305-312, 2009.
[11] H.V.R. Pereira, K.P. Saraiva, L.M.J. Carvalho, L.R. Andrade, C. Pedrosa, A.P.T.R. Pierucci, "Legumes seeds protein isolates in the production of ascorbic acid microparticles", Food Research International , vol. 42, pp. 115-121, 2009.
[12] T. Dzudie, J. Scher, J. Hardy, "Common bean flours as an extender in beef sausages," Journal of Food Engineering, vol. 52, pp. 143-147, 2002.
[13] M. Ghasemi-Varnamkhasti, S.S. Mohtasebi, M.L. Rodriguez-Mendez, J. Lozano, S.H. Razavi, H. Ahmadi, C. Apetrei, "Classification on nonalcoholic beer based on aftertaste sensory evaluation by chemometric tools," Expert Systems with Applications, vol. 39, pp. 4315-4327, 2012.
[14] G. Haselau, D. Intelmann, T. Hofmann, "Structure determination and sensory evaluation of novel bitter compounds formed from b-acids of hop (Humulus lupulus L.) upon wort boiling", Food Chemistry, vol. 116, pp. 71-81, 2009.
[15] Y. Yin, Y. Din, "A close to real-time prediction method of total coliform bacteria in foods based on image identification technology and artifical neural network", Food Research International, vol. 42, pp.191-199, 2009.
[16] A. Dos, Z. Ayhan, G. Sumnu, "Effects of different factors on sensory attributes, overall acceptance and preference of Rooibos (Aspalathus lineares) tea", Journal of Sensory Studies, vol. 20, pp. 228-242, 2005.
[17] L.L.M.M. de Melo, H.M.A. Bolini, P. Efraim, "Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates", Food Quality and Preference, vol. 20, pp. 138-143, 2009.
[18] ISO 4121:2003 Sensory analysis - Guidelines for the use of quantitative response scales.
[19] M. Meilgard, G.V. Civvile, B.T. Carr, "Sensory evaluation techniques," 2th ed., CRC Press, inc., Boca Roton, USA, 354 p, 1991.
[20] L.M. Poste, D.A. Mackie, "Laboratory methods for sensory analysis of food," Agriculture Canada, Ottowa, USA, 90 p, 1991.