Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (<i>Daucus carota</i>) Paste

Faisal Eudes Sam; Teng-Zhen Ma; Richard Atinpoore Atuna; Rafia Salifu; Bilal-Ahmad Nubalanaan; Francis Kweku Amagloh; Shun-Yu Han

doi:10.3390/foods10123032

Foods (Dec 2021)

Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (<i>Daucus carota</i>) Paste

Faisal Eudes Sam,
Teng-Zhen Ma,
Richard Atinpoore Atuna,
Rafia Salifu,
Bilal-Ahmad Nubalanaan,
Francis Kweku Amagloh,
Shun-Yu Han

Affiliations

Faisal Eudes Sam: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Teng-Zhen Ma: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Richard Atinpoore Atuna: Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana
Rafia Salifu: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Bilal-Ahmad Nubalanaan: Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana
Francis Kweku Amagloh: Department of Food Science and Technology, University for Development Studies, Tamale P.O. Box 1882, Ghana
Shun-Yu Han: Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

DOI: https://doi.org/10.3390/foods10123032
Journal volume & issue: Vol. 10, no. 12
p. 3032

Abstract

Read online

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

Keywords