Sensory and nutritional qualities of frankfurter sausages with sweet potato as extender
This study investigated the effects of three varieties of sweet potatoes: orange, purple and white-fleshed sweet potato purees on the sensory, nutritional and oxidation rate of frankfurter sausages. The study was conducted at University for Development Studies (UDS), Tamale. The products formulations took place at the Meat processing unit of UDS, while chemical and microbiological analyses were carried out at laboratories of University for Development Studies, Nyankpala Campus. A complete randomized design was used. Spices were randomly assigned to the minced meat and each treatment was replicated three times. The sweet potato purees were added to 2kg of meat at 0%, 10%, and 15% each. Sensory attributes of products did not differ significantly (P>0.05) when puree was incorporated in frankfurter sausages except overall liking which was insignificantly higher (P<0.05) on the first day of production. The peroxide value of TO was significantly (P<0.05) higher throughout the period of storage than the other formulations. The peroxide value of the products ranged from 4.0 to 4.8meq/kg. There were significant differences (P<0.05) in pH and moisture. Among products, OFP1 10% had the lowest value whiles OFP2 15% had the highest pH value. Except for crude fat content all proximate parameters taken into accounts were significantly affected (p <0.05) among various formulations. The protein content ranged from 18.52-20.78% whiles ash and fat ranged from 5.15-6.80% and 15.62-17.50%, respectively. There was a significant reduction in protein content as sweet potato inclusion increased from (0%, 10% and 15%). The moisture content of sweet potato frankfurter sausage ranged from 56.15-66.45%. The inclusion level of 15% was found to have higher values to 10% inclusion level. However, significant differences (P<0.01) were observed among treatments for all minerals studied. Iron and zinc contents among formulations were all significantly different (P<0.01) from each other. The sweet potato puree did not negatively affect the sensory and nutritional qualities of frankfurter sausages.
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