Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat

Authors

  • Worlah Yawo Akwetey Department of Animal Science, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
  • Justice Bless Dorleku Department of Animal Science, Ohio State University, Columbus, USA
  • Elizabeth Yeboah Institute of Animal Science, University of Bonn, Germany

DOI:

https://doi.org/10.3329/ijarit.v12i1.61033

Keywords:

Nutritional property, Pig stomach, Sausage, Water holding capacity, Sensory attribute

Abstract

The nutritional and sensory characteristics of processed meat are of major concern to consumers across the globe. This study evaluated nutritional and sensory properties of pork sausages using pig stomach as filler meat. Pig stomach replaced lean pork at 0% (control), 25%, 50%, 75% and 100%, respectively to obtain treatments coded as T0, T25, T50, T75 and T100, respectively. The sausages were assessed for acidity, water holding capacity, cooking loss, proximate composition and sensory attributes. There were no significant differences (p>0.05) in flavour of sausages in particular; and all other sensory attributes of sausages produced with or without pig stomachs. Treatments T0, T25 and T50 were very similar in most of the sensory properties. Both pH and water holding capacity reduced with increasing levels of pig stomach used, and there were significant differences (p<0.05) between treatments. The results obtained suggest that pig stomach could be used at 50% in smoked pork sausages without adverse effects on nutritional and sensory properties.

Int. J. Agril. Res. Innov. Tech. 12(1): 67-71, June 2022

Downloads

Download data is not yet available.
Abstract
3
PDF
4

Downloads

Published

2022-08-23

How to Cite

Akwetey, W. Y. ., Dorleku, J. B. ., & Yeboah, E. . (2022). Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat. International Journal of Agricultural Research, Innovation and Technology, 12(1), 67–71. https://doi.org/10.3329/ijarit.v12i1.61033

Issue

Vol. 12 No. 1 (2022)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

  • Copyright on any research article is transferred in full to the International Journal of Agricultural Research, Innovation and Technology upon publication in the journal. The copyright transfer includes the right to reproduce and distribute the article in any form of reproduction (printing, electronic media or any other form).
  • Articles in the International Journal of Agricultural Research, Innovation and Technology are Open Access articles published under the Creative Commons CC BY License (https://creativecommons.org/licenses/by/4.0/)
  • This license permits use, distribution and reproduction in any medium, provided the original work is properly cited.