Effect of defatted melon (citrullus vulgaris schrad.) kernel flour supplementation on the storage stability and microbiological quality of refrigerated beef-based sausages
2008
IGYOR, M.A. | ANKELI, J.A. | BADIFU, G.I.O.
The effects of defatted melon (Citrullus vulgaris Schrad.) seed kernel flour supplementation and cold storage on the storage stability and microbial quality of beef-based sausages were evaluated using beef/melon blend ratios of 100:0, 90:10, 80:20, 70:30 and 60:40. Sausage samples were stored at 4 ± 1C for a 28-day period during which the samples were periodically taken and subjected to chemical and microbiological analyses. One hundred percent beef sausage served as control. Parameters measured were thiobarbituric acid (TBA), peroxide value (PV), total volatile bases (TVBs), pH and total microbial counts. The results showed that the TBA values of blended samples ranged from 0.093 to 0.094 mg malonaldehyde/kg; the PV value of the sausage samples ranged from 0.12 to 0.23 meq/kg, while the TVB values of ranged from 0.78 to 2.00 mgN/100 g. The pH of the melon substituted sausages was between 5.1 and 6.4. The microbial counts of the samples ranged from 1.3 x 10⁴ to 7.8 x 10⁴ cfu/g. All measured parameters were within safe limits stipulated by standards. The melon blended sausages up to 40% substitution exhibited good storage stability and safe microbiological quality during 28 days cold storage. Melon seed kernel flour demonstrated good quality characteristics as extender in meat systems. Supplementing beef with defatted melon flours for sausage production resulted in low-fat but protein-rich products with good functional and sensory properties. Diversifying its use by exploring its potential in modern food systems when incorporated at various levels in ground beef as alternative to other protein sources will go a long way to increase the utilization of melon.
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