| Popis: |
The rising demand for quality meat products at competitive prices demands that processors explore less costly local feed resources for incorporation into meat products. This study investigated the effects of raw and roasted “Niri” (Citrullus vulgaris) purees (as an extender) on the nutritional and sensory qualities of beef sausages. “Niri” purees (treatments) were randomly assigned to minced beef. That is, raw (RaP) and roasted (RoP) “Niri” purees were separately added to 1kg minced beef at 0% (control), 5%, 15% and 25% inclusion levels. The proximate composition, mineral concertation and sensory attributes were evaluated. The study revealed a significant difference (P 0.05) in all sensory parameters evaluated except colour and tenderness (P< 0.05). Products extended with raw “Niri” had better colour scores (3.46 - 3.6) than roasted “Niri” puree extended products (1.73 – 2.66). The addition of “Niri” improved the nutritional quality of beef sausages, however, it significantly (P> 0.05) affected the colour and tenderness of beef sausages. |
