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

Subject Areas : Microbiology

Z. Izadkhasti ¹ , M. Fazel ² , H. Abbasi ³

1 - M. Sc. Student of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
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.

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