The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage

Eny Sri Widiastuti,Purwadi Purwadi,Djalal Rosyidi,Lilik Eka Radiati

doi:10.21776/ub.jitek.2020.015.02.7

Eny Sri Widiastuti, Purwadi Purwadi + Show 2 more

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https://doi.org/10.21776/ub.jitek.2020.015.02.7

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Abstract

The texture of sausage was affected by its binding agent. Elephant foot yam (Amorphophallus campanulatus) flour was a potential natural binding agent and filler for sausage. The objective of this study was to evaluate the effect of elephant foot yam flour and soybean oil addition to the physicochemical properties and sensory attributes of beef sausage. A randomized block design with two factors and three replications were employed. Three addition levels (10%, 15% and 20% of meat weight) were used for both elephant foot yam flour and soybean oil. The results showed that the addition of elephant foot yam flour significantly (P≤0.01) affect the water-holding capacity (WHC) and sausage texture. The effect (P≤0.05) was also observed on the redness color (a* value). However, no effect was found on pH, L and b* values. On the other hand, the WHC and sausage texture were also significantly (P≤0.05) affected by soybean oil addition without altering pH and color. The highest addition level (20%) for both elephant foot yam flour and soybean oil showed a firm and compact beef sausage micro-structure with small pores. The highest fat and crude fiber content were also found in this group (20% addition level) and the sensory attributes (texture, aroma and taste) of the former group were comparable with the group with lowest addition level (10%). Therefore, elephant foot yam flour can be used as filler for producing both reduced-fat and typical beef sausage.

Highlights

Sausage is a meat-based food product made from ground beef mixed with filling and binding agents as well as other seasonings placed into sausage casing
We evaluate the effect of elephant foot yam flour and soybean oil addition on the physicochemical and sensory properties of beef sausage
Physical properties The analysis of variance to the physical properties of beef sausage with different elephant foot yam flour and soybean oil addition did not show any significant difference on pH between all treatments (Table 1)

Summary

Introduction

Sausage is a meat-based food product made from ground beef mixed with filling and binding agents as well as other seasonings placed into sausage casing. The sausage production is a simple process, involving the controlled structural and chemical changes of meat determined by the used ingredients (Essien, 2003). Non meat ingredients such as starch, protein isolate and dietary fiber, are commonly added in order to improve the quality as well as production cost (Abdolghafour and Saghir, 2014). Fat is commonly added to the sausage mixture to make up for the fat loss during cooking, decrease the cell wall breakdown, and to improve the sausage flavor (Essien, 2003). The added fat could be both in a solid (beef or pork fat) or liquid (natural oil) form. One of the potential fat sourced ingredients to be added to the sausage is soybean oil, as it has better fatty acid content compared to most solid fat, has zero cholesterol, rich of unsaturated fat (linolenic and linoleic acid), and antioxidants (Isa, 2011)

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