Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu)

Subject Areas : Journal of Chemical Health Risks

Leila Mousavi ¹ , Nur Nadia Binti Razali ² , Wan Rosli Wan Ishak ³

1 - Nutrition and Dietetics Program, School of Health Sciences, Universiti Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia
2 - Nutrition and Dietetics Program, School of Health Sciences, Universiti Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia
3 - Nutrition and Dietetics Program, School of Health Sciences, Universiti Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia

Received: 2019-06-25 Accepted : 2019-09-14 Published : 2019-12-01

Keywords: Nutritional value, Sausage, Physicochemical properties, Tofu,

Abstract :

This study was attempted to determine the impact of different percentage of tofu on nutritional values and physicochemical properties of sausages development as a non-meat ingredient. The sausages were prepared by adding 25%, 50% and 75% of tofu. The nutritional analysis and physicochemical properties of non-sausages produced were then examined. The percent finding suggested that the 75% added tofu formulation of chicken sausage recorded the highest moisture (61.11%) and ash content. Nevertheless, 25% formulation recorded the lowest fat content (11.28%) among other formulations. The result of protein content displayed that the decrement of the protein content with the increment of tofu levels. The calorific value of the sausages did not show any linear pattern with an increase of tofu levels. Based on the result of the sensory evaluation score, 25% added tofu formulation maintain a higher score on the colour, texture, juiciness, flavour, and overall acceptance attributes as compared to the other formulations. In conclusion, the formulation of sausages with different level of tofu was shown to affect the nutritional composition (proximate value and calorific value) and physicochemical properties (cooking yield, moisture retention and fat retention).

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