The sensory characteristics of fortified beef sausage with duck eggshell nano-calcium

Abstract

The research objective was to determine the effect of duck eggshell nano-calcium fortification on the sensory characteristics of beef sausage. The research materials consisted of beef, tapioca flour, soy protein isolate, oil, salt, sodium tripolyphosphate, monosodium glutamate, pepper, garlic, shallot, onion, coriander, nutmeg, sugar, frankfurter, collagen casing, and ice. The treatment of duck eggshell nano-calcium fortification included P0 (0%), P1 (0.15%), P2 (0.3%), P4 (0.45%), and P5 (0.6%) calculated from the total dough. The parameters observed were colour, flavour, taste, texture, chewiness, and acceptability of beef sausage. The sausage sensory characteristics were tested by a hedonic test by 40 untrained panellists. The data of sensory characteristics were analysed by analysing the non-parametric test of Hedonic Kruskal-Wallis and further tested by Duncan’s New Multiple Range Test. The results showed that fortification of duck eggshell nano-calcium through a level of 0.6% had a highly significant effect (P <0.01) on the color, flavor, taste, texture, chewiness, and acceptability of beef sausage. The result that the duck eggshell nano-calcium could be fortified through a level of 0.3% without changing the sensory characteristics of beef sausage.