Abstract
The aim of this study was to incorporate different percentages (0%, 10%, 20%, 30%, and 50%) of orange maize flour (OMF) into beef sausage, and to study the bioactive qualities of the OMF. Also, the physicochemical, microbiological and sensory characteristics of the OMF beef sausages were explored. Results from the bioactive analyses of the OMF indicated it had total carotenoid content of 14.31 µg/g, while the tannin content was 1.52 mg/g. The moisture content of the beef sausages decreased when OMF levels in the sausages were increased. The fat contents of the OMF beef sausages were significantly lower (p<0.05) than that of the control, while the emulsion stability of the 30% OMF beef sausage was not statistically different to that of the control sausages. The iodine values of the OMF beef sausages tended to increase with an increased content of OMF. Salmonella spp. and Staphylococcus aureus were not detected in the sausages. Escherichia coli detected were within the range of 1.0 to 2.0 CFU/g. A consumer preference study showed the most acceptable sausage among the OMF beef sausages contained 20% OMF. This study showed that OMF has the potential to be used as a fat replacer, can maintain the sensory properties of beef sausages and prevent or limit microbial growth on beef sausages formulated with added OMF.
Highlights
Orange maize (OM) is a new crop that is bio-fortified with vitamin A
From a comparative point of view, the values found in this study were higher than those reported for the conventionally bred bio-fortified orange maize varieties (6–9 μg/g) of vac and for white maize (2 μg/g) (Pixley et al, 2013)
It could be attributed to the fact that ascorbic acid is sensitive to heat treatment, and so processing the OM flour (OMF) could have contributed to the ascorbic acid loss (Odriozola-Serrano et al, 2007)
Summary
Orange maize (OM) is a new crop that is bio-fortified with vitamin A This crop is a staple food that provides substantial amounts of energy, vitamin A, antioxidants (carotene, xanthophylls, polyphenols), and vitamins C, E, and D (Alamu et al, 2014). The polyphenols and the carotenoids present in OM flour (OMF) are known to be antioxidants, which play a vital functions as anti-carcinogenic, antioxidant, antiviral, antimicrobial, and anti-inflammatory molecules. The potency of this bio-fortified maize is to enhance vitamin A status in children (Gannon et al, 2014; Palmer et al, 2016). The presence of vitamins C and K, β-carotene and selenium in OMF could improve the functions of the human thyroid gland and immune system (Shah et al, 2016)
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