Effect of Sesame and Soybean Meal Mixture on Physicochemical, Textural Properties of Sausage

Subject Areas : Microbiology

Z.  Izadkhasti ¹ (M. Sc. Student of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.)
M.  Fazel ² (Assistant Professor of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.)
H.  Abbasi ³ (Assistant Professor of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.)

Received: 2019-10-04 Accepted : 2019-10-04 Published : 2019-09-23

Keywords: Nutritional Value, Sausage, Sesame meal, Soy,

Abstract :

Introduction: In this study, according to the increasing production of meat products with higher nutritional value, the flour of sesame press cake, which is the waste of sesame seed oil extraction factory, was used as a low-priced supplement and rich in protein, fiber and minerals, together with soy meal in the formulation of sausage of 40% chicken meat. Materials and Methods: Soy and sesame meal at concentrations of 2, 4, and 6% (100% sesame meal, 50% sesame meal and 50% soy meal, 100% soy meal) were added to the product to replace the wheat flour and compared to the control concerning the physicochemical (pH and moisture), color and textural properties of the samples (hardness, adhesiveness, cohesiveness, springiness and shear force). Results: By assessing the physicochemical and textural properties of the samples during storage period, the amount of pH, hardness and shear force  increased and moisture content and cohesiveness, L*, a* and b* of the samples decreased and no significant change was observed in the springiness of the samples. Increasing the amount of substitution in the samples caused increases in L* of the samples and shear force and reduced the amount of pH, hardness, springiness, cohesiveness and a* of the samples. On the other hand, by increasing the ratio of sesame meal, the moisture content, pH, hardness, shear force, cohesiveness, b* and a* of the samples were reduced. Conclusion: The use of sesame meal and soya in production of German sausage can produce acceptable product concerned with physicochemical and textural properties and higher nutritional value. The substitution of 3% sesame meal and 3% soy meal was introduced as the best sample.

References:

بی‌نام. (1386). گوشت و فرآورده های گوشتی- تعیین pH- روش آزمون مرجع. استاندارد ملی ایران شماره 1028. تجدید نظر اول.

بی‌نام. ( ـــ )کنجاله بذر کنجد. استاندارد ملی ایران شماره 277.

بی‌نام. (1382). گوشت و فرآورده های گوشتی- تعیین رطوبت به روش مرجع- روش آزمون. استاندارد ملی ایران شماره 745. تجدید نظر اول.

بی‌نام. (1390). آرد گندم- ویژگی‌ها و روش‌های آزمون. استاندارد ملی ایران شماره 103. تجدید نظر پنجم.

بی‌نام. (1362). آرد سویا. استاندارد ملی ایران شماره 2357.

جوکار، ا.، هاشمی نصب، آ.، قناعت زاده، ل.، فرحناکی، ع. و حسینی، م. (1391). استفاده از آرد لوبیا چیتی جوانه زده به جای آرد گندم در تولید سوسیس آلمانی. مجله علوم تغذیه و صنایع غذایی ایران، 1، 118-111.

خورشیدی، س.، حجت الاسلامی، م.، رضوی، ه. و رحیمی، ا. (1392). بررسی تاثیر افزودن پودر جوانه عدس بر خصوصیات فیزیکی، شیمیایی، بافتی و حسی سوسیس آلمانی. بیست و یکمین کنگره ملی علوم و صنایع غذایی، شیراز، دانشگاه شیراز، 9-7 آبان.

 

 

Abdolghafour, B. & Saghir, A. (2014). Effect of whey protein concentrate on quality and shelf life of buffalo meat emulsion sausage. Scholars Journal of Agriculture and Veterinary Sciences, 1 (4), 201-210.

Achori, A., Nail, V. & Joyc, I. B. (2012). Sesame protein isolate: Fractionation, secondary structure and functional properties. Food Research International, 46, 360-369.

Akesowan, A. (2008). Effect of soy protein isolate on quality of light pork sausages containing konjac flour. Academic Journals, 7, 4586- 4590.

Akesowan, A. (2010). Quality characteristics of light pork burgers fortified with soy protein isolate. Food Science and Biotechnology, 19 (5), 1143-1149.

Asghar, A., Majeed, M. N. & Akhtar, M. N. (2014). A review on the utilization of sesame as functional food. American Journal of Food and Nutrition, 4(1), 21-34.

Bandyopadhyay, K. & Ghosh, S. (2002). Preparation and characterization of papain-modified sesame (Sesamum indicum L.) protein isolates. Agriculture Food Chemistry, 50, 6854-6857.

Ching, S. E., Ng, M. D., Pindi, W., Kang, O. L., Abdullah, A. & Babji, A. S. (2014). Chicken sausages formulated with gelatin from different sources: A Comparison of Sensory Acceptability and Storage Stability. World Applied Sciences Journal, 31, 2062- 2067.

Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Song, D. H., Lee, J. W. & Kim, C. H. (2010). Effects of chestnut (Castanea sativa Mill.) peel powder on quality characteristics of chicken emulsion sausages. Korean Journal for Food Science of Animal Resources, 30 (5), 755-763. 

Das, A. K., Anjaneyulu, A. S. R., Gadekar, Y. P., Singh, R. P. & Pragati, H. (2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Science, 80 (3), 607-614.

Davies, C. G. A. & Labuza, T. P. (2003.(The maillard reaction application to confectionery products. Department of Food Science and Nutrition, University of Minnesota, 1-33.

Dzudie, T., Scher, J. & Hardy, J. (2002). Common bean flour as an extender in beef sausages. Journal of Food Engineering, 53,
143- 147.

El-Saidy, D., Mahmoud, S. H., Garhy, M. & Tonsy, H. (2009). Nutrition evaluation of sesame seed meal, Sesamum indicum (L.) as alternative protein source in diets of juvenile mono-sex Nile tilapia (Oreochromis niloticus). Egyption Journal of Aquatic Biology and Fisheries, 13, 93-106.

Faostate. (2015.( Sesame seed. In: Food and Agriculture Organization of the United Nation.

Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E. & Perez-Alvarez, J. A. )2004(. Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Science, 67, 7-13.

Garcıa, M. L., Dominguez, R., Galvez, M. D., Casas, C. & Selgas, M. D. (2002). Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Science, 60, 227-236.

Huang, S. C., Tsai, Y. F. & Chen, C. M. (2011). Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of chinese-style sausages. Asian-Australasian Journal of Animal Science, 24 (6), 875-880.

Mbougueng, P. D., Tenin, D., Tchiegang, C. & Scher, J. (2015). Effect of starch type on the physicochemical and textural properties of beef patties formulated with local spices. American Jurnal of Food Science and Technology, 3 (2), 33-39.

Özvural, E. B. & Vural, H. (2011). Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Science, 88, 179-183.

Parfene, G., Horincar, V., Tyagi, A., K. Malik, A. & Bahrim, G. (2013). Production of medium chain satturated fatty acids with enhanced antimicrobial activity from crude coconut fat by solid state cultivation of Yarrowia lipolytica. Food Chemistry, 136, 1345–1349.

Parsi, M., Hssseini, E., Seyedein, M. & Behmadi, H. (2014). Effect of rice strach and waste product of tomato processing on some Physico-Chemical and sensory properties of Sausage. Scientific Papers. Series D. Animal Science, 7, 255- 259.

Rababah, T. M. (1998). Improvement of the quality of halawa tehina with special emphasis on the problem of oil separation. Master Thesis, Jordan University, Amman, Jordan.