Effect of Cooking Methods and Temperature on Proximate and Amino Acid Composition of Breakfast Sausage

Abstract

Aims: The effect of cooking method and temperature on amino acid composition of breakfast sausage (BS) was undertaken in this study.
 Methodology: Three batches of prepared BS from beef, were randomly allotted to three cooking methods (CM): (boiling, grilling and frying) each at cooking temperatures (CT) of 80, 90 and 100°C to attain internal temperature of 72°C in a completely randomized design. Samples from each treatment were oven-dried and assayed for amino acid and proximate composition using standard procedures. Data obtained was analysed using descriptive statistic and ANOVA at α0.05.
 Results: Results showed that grilled sausage at 80°C had highest total amino acid profile (3.2%). Grilled sausage at 80°C had highest crude protein (25.58%). Grilled BS at 80°C recorded least fat content (15.99%). Grilled sausage at 80°C had the higher ash (6.66%) and least (1.40%) in boiled sausage at 90°C.
 Conclusion: Therefore, breakfast sausage could be best grilled at 80°C due to maintain high amino acid profile, crude protein, ash and lower fat content.