Sensory Evaluation of Cooked Sausages with Legumes Additive
In the meat processing industry the substitution of
meat with non-meat ingredients is considered an important strategy
for reducing overall production costs. The main purpose of the
current research was to evaluate differences in physical-chemical
composition of cooked sausage with different legumes additions.
Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens
culinaris) were used in preparation of sausages. The legumes at
proportion of 20% of the total weight of meat were added in
sausages. The whole ingredients were mixed, filled into casing,
compressed, cooked and cooled. After storage the samples were
sensory evaluated. The sensory evaluation was carried out using the
nine point hedonic scale and line scale. Sausages without legumes
flour was used as control sample. The main conclusion of the current
research the legumes flour can be successfully used for cooked
sausages production.
[1] G.V. Ustimenko-Bakumovsky, ÔÇ×Plant growing in the tropics and
subtropics," New York: Macmillan Publication, 1983.
[2] E. Makri, E. Papalamprou, G. Doxastakis, "Study of functional
properties of seed storage proteins from indigenous European legume
crops (lupin, pea, broad bean) in admixture with polysaccharides",
Food Hydrocolloids, vol. 19, pp. 583-594, 2005.
[3] J.W. Anderson, M.S. Belinda, C.S. Washnock, "Cardiovascular and
renal benefits of dry bean and soybean intake," American Journal of
Clinical Nutrition, vol. 70, pp. 464S-474S, 1999.
[4] M.J. Messina, "Legumes and soybeans: overview of their nutritional
profiles and health effects," American Journal of Clinical Nutrition,
vol. 70, pp. 439S-450S, 1999.
[5] E.De Miquel Gordillo, In El Garbanzo (Ed.), ÔÇ×Una alternativa parael
secano," Madrid: Mundi-Prens, 1991.
[6] V.K. Modi, N.S. Mahendrakar, D. Narasimha Rao, N.M. Sachindra,
ÔÇ×Quality of buffalo meat burger containing legume flours as binders",
Meat Science, vol. 66, pp. 143-149, 2003.
[7] M. Serdaro─úlu, G. Yildiz-Turp, K. Abrodimov, "Quality of low-fat
meatballs containing Legume flours as extenders," Meat Science,
vol. 70, pp. 99-105, 2005.
[8] R.N. Tharanathan, S. Mahadevamma, "Gain legumes a boon to human
nutrition," Trends in Food Science and Technology, vol. 14, pp.
507-518, 2003.
[9] P.J. Shand, G.P. Hong, H. Wang, M. Gerlat, M. Nickerson,
J.P.D. Wanasundara, "Application of legume flours in low-fat meat
products formulations for better consumer acceptance," 57th
International Congress of Meat Science and Technology, pp. 1-4, 2011.
[10] I. Mateos-Aparicio, A.R. Cuenca, M.J. Villanueva-Suarez, M.A.
Zapata-Revilla, "Soybean, a promising health source", Nutrici├│n
Hospitalaria, vol. 23, pp. 305-312, 2009.
[11] H.V.R. Pereira, K.P. Saraiva, L.M.J. Carvalho, L.R. Andrade,
C. Pedrosa, A.P.T.R. Pierucci, "Legumes seeds protein isolates in the
production of ascorbic acid microparticles", Food Research
International , vol. 42, pp. 115-121, 2009.
[12] T. Dzudie, J. Scher, J. Hardy, "Common bean flours as an extender in
beef sausages," Journal of Food Engineering, vol. 52, pp. 143-147,
2002.
[13] M. Ghasemi-Varnamkhasti, S.S. Mohtasebi, M.L. Rodriguez-Mendez,
J. Lozano, S.H. Razavi, H. Ahmadi, C. Apetrei, "Classification on nonalcoholic
beer based on aftertaste sensory evaluation by chemometric
tools," Expert Systems with Applications, vol. 39, pp.
4315-4327, 2012.
[14] G. Haselau, D. Intelmann, T. Hofmann, "Structure determination and
sensory evaluation of novel bitter compounds formed from b-acids of
hop (Humulus lupulus L.) upon wort boiling", Food Chemistry, vol.
116, pp. 71-81, 2009.
[15] Y. Yin, Y. Din, "A close to real-time prediction method of total
coliform bacteria in foods based on image identification technology and
artifical neural network", Food Research International, vol. 42,
pp.191-199, 2009.
[16] A. Dos, Z. Ayhan, G. Sumnu, "Effects of different factors on sensory
attributes, overall acceptance and preference of Rooibos (Aspalathus
lineares) tea", Journal of Sensory Studies, vol. 20, pp. 228-242, 2005.
[17] L.L.M.M. de Melo, H.M.A. Bolini, P. Efraim, "Sensory profile,
acceptability, and their relationship for diabetic/reduced calorie
chocolates", Food Quality and Preference, vol. 20, pp. 138-143, 2009.
[18] ISO 4121:2003 Sensory analysis - Guidelines for the use of
quantitative response scales.
[19] M. Meilgard, G.V. Civvile, B.T. Carr, "Sensory evaluation techniques,"
2th ed., CRC Press, inc., Boca Roton, USA, 354 p, 1991.
[20] L.M. Poste, D.A. Mackie, "Laboratory methods for sensory analysis of
food," Agriculture Canada, Ottowa, USA, 90 p, 1991.
[1] G.V. Ustimenko-Bakumovsky, ÔÇ×Plant growing in the tropics and
subtropics," New York: Macmillan Publication, 1983.
[2] E. Makri, E. Papalamprou, G. Doxastakis, "Study of functional
properties of seed storage proteins from indigenous European legume
crops (lupin, pea, broad bean) in admixture with polysaccharides",
Food Hydrocolloids, vol. 19, pp. 583-594, 2005.
[3] J.W. Anderson, M.S. Belinda, C.S. Washnock, "Cardiovascular and
renal benefits of dry bean and soybean intake," American Journal of
Clinical Nutrition, vol. 70, pp. 464S-474S, 1999.
[4] M.J. Messina, "Legumes and soybeans: overview of their nutritional
profiles and health effects," American Journal of Clinical Nutrition,
vol. 70, pp. 439S-450S, 1999.
[5] E.De Miquel Gordillo, In El Garbanzo (Ed.), ÔÇ×Una alternativa parael
secano," Madrid: Mundi-Prens, 1991.
[6] V.K. Modi, N.S. Mahendrakar, D. Narasimha Rao, N.M. Sachindra,
ÔÇ×Quality of buffalo meat burger containing legume flours as binders",
Meat Science, vol. 66, pp. 143-149, 2003.
[7] M. Serdaro─úlu, G. Yildiz-Turp, K. Abrodimov, "Quality of low-fat
meatballs containing Legume flours as extenders," Meat Science,
vol. 70, pp. 99-105, 2005.
[8] R.N. Tharanathan, S. Mahadevamma, "Gain legumes a boon to human
nutrition," Trends in Food Science and Technology, vol. 14, pp.
507-518, 2003.
[9] P.J. Shand, G.P. Hong, H. Wang, M. Gerlat, M. Nickerson,
J.P.D. Wanasundara, "Application of legume flours in low-fat meat
products formulations for better consumer acceptance," 57th
International Congress of Meat Science and Technology, pp. 1-4, 2011.
[10] I. Mateos-Aparicio, A.R. Cuenca, M.J. Villanueva-Suarez, M.A.
Zapata-Revilla, "Soybean, a promising health source", Nutrici├│n
Hospitalaria, vol. 23, pp. 305-312, 2009.
[11] H.V.R. Pereira, K.P. Saraiva, L.M.J. Carvalho, L.R. Andrade,
C. Pedrosa, A.P.T.R. Pierucci, "Legumes seeds protein isolates in the
production of ascorbic acid microparticles", Food Research
International , vol. 42, pp. 115-121, 2009.
[12] T. Dzudie, J. Scher, J. Hardy, "Common bean flours as an extender in
beef sausages," Journal of Food Engineering, vol. 52, pp. 143-147,
2002.
[13] M. Ghasemi-Varnamkhasti, S.S. Mohtasebi, M.L. Rodriguez-Mendez,
J. Lozano, S.H. Razavi, H. Ahmadi, C. Apetrei, "Classification on nonalcoholic
beer based on aftertaste sensory evaluation by chemometric
tools," Expert Systems with Applications, vol. 39, pp.
4315-4327, 2012.
[14] G. Haselau, D. Intelmann, T. Hofmann, "Structure determination and
sensory evaluation of novel bitter compounds formed from b-acids of
hop (Humulus lupulus L.) upon wort boiling", Food Chemistry, vol.
116, pp. 71-81, 2009.
[15] Y. Yin, Y. Din, "A close to real-time prediction method of total
coliform bacteria in foods based on image identification technology and
artifical neural network", Food Research International, vol. 42,
pp.191-199, 2009.
[16] A. Dos, Z. Ayhan, G. Sumnu, "Effects of different factors on sensory
attributes, overall acceptance and preference of Rooibos (Aspalathus
lineares) tea", Journal of Sensory Studies, vol. 20, pp. 228-242, 2005.
[17] L.L.M.M. de Melo, H.M.A. Bolini, P. Efraim, "Sensory profile,
acceptability, and their relationship for diabetic/reduced calorie
chocolates", Food Quality and Preference, vol. 20, pp. 138-143, 2009.
[18] ISO 4121:2003 Sensory analysis - Guidelines for the use of
quantitative response scales.
[19] M. Meilgard, G.V. Civvile, B.T. Carr, "Sensory evaluation techniques,"
2th ed., CRC Press, inc., Boca Roton, USA, 354 p, 1991.
[20] L.M. Poste, D.A. Mackie, "Laboratory methods for sensory analysis of
food," Agriculture Canada, Ottowa, USA, 90 p, 1991.
@article{"International Journal of Biological, Life and Agricultural Sciences:61077", author = "Ilze Gramatina and Jelena Zagorska and Evita Straumite and Svetlana Sarvi", title = "Sensory Evaluation of Cooked Sausages with Legumes Additive", abstract = "In the meat processing industry the substitution of
meat with non-meat ingredients is considered an important strategy
for reducing overall production costs. The main purpose of the
current research was to evaluate differences in physical-chemical
composition of cooked sausage with different legumes additions.
Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens
culinaris) were used in preparation of sausages. The legumes at
proportion of 20% of the total weight of meat were added in
sausages. The whole ingredients were mixed, filled into casing,
compressed, cooked and cooled. After storage the samples were
sensory evaluated. The sensory evaluation was carried out using the
nine point hedonic scale and line scale. Sausages without legumes
flour was used as control sample. The main conclusion of the current
research the legumes flour can be successfully used for cooked
sausages production.", keywords = "Legumes, cooked sausages.", volume = "6", number = "10", pages = "938-6", }
