Beef Sausage Research Articles

English

english

THE IMPACT OF PHENOLIC COMPOUNDS EXTRACTED FROM THE DATE FRUITS PRE- MATURE STAGE (JAMRY STAGE) AND THE SEEDS OF DATE (PITS OF MATURE FRUITS) ON THE FAT OXIDATION IN BEEF SAUSAGE

this study was conducted to determine the antioxidant activity and total phenol compounds of date fruit (Phoenix dactylifera L.) in the jamry stage (Pre-mature stage where the color green fruits ) and date seeds (pits of mature fruits) and the effect of phenolic compounds extracted from date fruits in the jamry stage and date seeds compared to butylated hydroxyl toluene (BHT as synthetic antioxidant) on lipid oxidation and sensory quality attributes of beef sausage during cold storage at 0.0±0.50C for up to 12 days. Extraction was achieved with four solvents water, water: ethanol (50:50), water: ethanol (20:80) and ethanol. The obtained results indicated that extraction by water: ethanol (20:80) had significantly the highest antioxidant activity and total phenolic compounds followed by extraction by water: ethanol (50:50) and ethanol, respectively. While the extraction by water gave the lowest antioxidant activity and total phenolic compounds. On the other hand, the antioxidant activity and total phenolic compounds of date seeds were higher than in the date in jamry stage. Addition of different concentrations of either the phenolic compound extracted and BHT (50, 75 and 100 mg/ kg of meat ) to beef sausage and evaluating it’s effect on the lipid oxidation of beef sausage during cold storage was studied . The obtained results indicated that all concentrations of the phenolic compounds extracted had antioxidative activity by estimating the TBA values compared to control samples. Concentration of the phenolic compounds extracted (100mg/kg) had significantly the highest effective antioxidant and prolonged the shelf life of thebeef sausage and had significantly the highest sensory evaluation scores (color, taste, odor, texture and overall acceptability) during storage period and at the end of the storage period. The results could suggest that phenolic compounds extracted can be successfully used as natural, cheap and available antioxidant to reduce or delay the oxidation processes in beef sausage

The Quality Characteristics of Beef Sausage with the Addition of Gynura procumbens

Abstract The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to show the influence of each ingredient on the final product mixture. Results of the measurements showed significant increases or decreases in the following properties: dough moisture (p<0.05); beef patty a (p<0.001) and b (p<0.001); hardness (p<0.01), adhesiveness (p<0.05), chewiness (p<0.05), and gumminess (p<0.05). In addition, the sensory measurements showed significant improvements in color (p<0.001), flavor (p<0.05), greasy (p<0.05) and overall quality (p<0.05). The optimum formulation calculated from the numerical and graphical analysis was 1.75 g Gynura procumbens and 20.44 g of milk. Key words: Gynura procumbens, milk, beef patty, response surface methodology(RSM), optimization

Molecular characterization of Escherichia coli O157:H7 recovered from meat and meat products relevant to human health in Riyadh, Saudi Arabia

Raw meat can harbor pathogenic bacteria, potentially harmful to humans such as Escherichia coli O157:H7 causing diarrhea and hemolytic-uremic syndrome (HS). Therefore, the current study was carried out to evaluate the prevalence and the molecular detection characterization of E. coli serotype O157:H7 recovered from raw meat and meat products collected from Saudi Arabia. During the period of 25th January 2013 to 25th March 2014, 370 meat samples were collected from abattoirs and markets located in Riyadh, Saudi Arabia “200 raw meat samples and 170 meat products”. Bacteriological analysis of the meat samples and serotyping of the isolated E. coli revealed the isolation of 11 (2.97%) strains of E. coli O157:H7. Isolation of E. coli O157:H7 in raw beef, chicken and mutton were 2%, 2.5%, and 2.5%, respectively, however, there was no occurrence in raw turkey. The incidences of E. coli O157:H7 in ground beef, beef burgers, beef sausage, ground chicken and chicken burgers were 5%, 10%, 0.0%, 5% and 0.0%, respectively. The multiplex PCR assay revealed that 3 (27.27%) out of 11 E. coli O157:H7 isolates from raw beef, chicken and mutton had stx1, stx2, and eae while 5 (45.45%) E. coli O157:H7 isolates from ground beef, ground chicken, and raw beef had both stx1 and stx2. However, from beef burgers, only one E. coli O157:H7 isolate had stx1 while two were positive for hlyA gene. These results call for urgent attention toward appropriate controls and good hygienic practices in dealing with raw meat.

The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages

The fate of main microbial pathogens during production and storage of pork- and beef-based dry fermented sausages was evaluated. The production process resulted in 1.4 log reduction of Salmonella Typhimurium in pork sausages, 1.3 log reduction of Escherichia coli O157 in beef sausages, and 0.8 and 0.5 log reductions of Listeria monocytogenes in pork and beef sausages respectively, compared to initial levels. After 45 days of storage, additional 1.9 log reduction of S. Typhimurium in pork sausages, 1.3 log reduction of E. coli O157 in beef sausages, and 0.9 log reduction of L. monocytogenes in pork, but none in beef, sausages were observed. Furthermore, the potential of pasteurization of finished dry, fermented sausages typical of the meat processing industry in Serbia, to reduce pathogens Salmonella and L. monocytogenes in pork sausages, and E. coli O157 and L. monocytogenes in beef sausages, by using selected temperature-time regimes allowing for subsequent sensory acceptability of the product was evaluated. Overall, the results confirmed that post-processing pasteurization of finished dry fermented sausages has the potential to eliminate Salmonella and E. coli O157 from pork and beef sausages, respectively, while still maintaining acceptable sensory quality of the finished product. However, L. monocytogenes proved to be comparably markedly more heat resistant in both types of sausages, so further research is required to acceptably reduce numbers of this pathogen in dry fermented sausages.

Proteolytic Characterization of Trimmed Beef Fermented Sausages Inoculated by Indonesian Probiotics: &lt;em&gt;Lactobacillus plantarum&lt;/em&gt; IIA-2C12 and &lt;em&gt;Lactobacillus acidophilus&lt;/em&gt; IIA-2B4

Proteolysis is one of the most important biochemical changes affecting proteins during the ripening and preservation of fermented beef sausages. In this study, proteolytic activities of two Indonesian probiotics, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4 used as starters in trimmed beef are investigated. L. plantarum IIA-2C12 and L. acidophilus displayed remarkable proteolytic activities against milk casein substrate, in which the activity of L. plantarum IIA-2C12 is higher than that of L. acidophilus IIA-2B4. Similar evidences were observed when proteolytic activities of both strains were visualized by using SDS-Page against meat sarcoplasmic proteins. The differences in the number of proteases encoded by the genomes of both starters might account for these differences. The activities of both strains were slightly reduced upon storage at room temperature for 28 days due to decreasing of the amount of substrate and or stability of proteases. In addition, we found also that the sausage inoculated by L. acidophilus IIA-2B4 tends to produce more aromatic amino acids than that of L. plantarum IIA-2C12. This might differently contribute to flavor (especially aroma) of both sausages. Altogether, this is, to our knowledge, first evidences for the proteolytic activity of L. acidophilus strain towards muscle proteins during sausage fermentation.

Does Spray Mango Kernel (Mangifera indica Linn.) Prolong the Shelf Life of Beef Sausages?

&lt;p&gt;The study was aimed to look at the effect of different forms of mango kernels (MK) on the shelf life of refrigerated beef sausages over 12 days of cold storage. The (MK) was chemically and microbiologically analyzed. Beef sausages were treated with MK in 3 states, as dry ground (1.5%), an extract (1.5%) and spray MK extract (1.5%) over minced beef of sausages. Two controls were used; BHT 0.02% and no additives. A series of analyses were performed after treatments; thiobarbituric acid reactive substances (TBARS), analysis of color, myoglobin and odor. The results indicated that different forms of MK added to the beef sausages had different effects on its shelf life. Furthermore, the sprayed MK extract has significantly (P ?0.05) lowered metmyoglobin (MMb) and TBARS and increased oxymyoglobin (MbO&lt;sub&gt;2&lt;/sub&gt;), odor score and a* (redness) than other forms. The potential effects of the sprayed MK may be due to a cloud of droplets cover the large surfaces of minced beef sausages with efficient extracted antioxidants. MK is source of flavonoids 142mg/g F.W. GAE. The spraying of MK at 1.5% showed an improvement of &lt;em&gt;E. coli&lt;/em&gt; from minced beef and beef sausages that were less than 10 cfu g&lt;strong&gt;&lt;sup&gt;-1&lt;/sup&gt;&lt;/strong&gt;. Also the concentrations of yeasts and moulds were not detected at day 12 of storage. Hierarchically, sprayed MK extract gave best results than ground MK or MK extract form which shows effective inhibitor of lipid oxidation and microbial growth of beef sausages.&lt;/p&gt;

PENGEMBANGAN PUSAT STUDI PENELITIAN PRODUK HALAL BERBASIS PENGUJIAN SAINTIFIK [STUDI KASUS PENGUJIAN PRODUK HALAL PADA MAKANAN MENGGUNAKAN INSTRUMEN GC/MS, FTIR, PCR DAN ELECTRONIC NOSE

Abstract: This article discusses the testing of food products processed meat using real time PCR instrument, an infrared spectrophotometer FTIR, GCMS, and electronic nose. Samples tested were processed meat products that include pure beef, mutton pure, pure pork, beef sausage, chicken sausage, goat sausage, pork sausage, veal nuggets, chicken nuggets, as well as processed products deliberately contaminated with the pigs. Testing of samples using four types of instruments that includes real-time PCR, spectrophotometry infrared FTIR, GC/MS, and the electronic nose was able to distinguish good quantitative differences between one sample with another sample. In the sample testing of food products manufactured by large-scale manufacturer of Small and Medium Enterprises (SMEs) and have not labeled halal, researchers have not found contamination pork elements on sausages nuggets, beef, and meatballs products.&#x0D; Keywords: Authentication Halal, Real Time PCR, FTIR, GC/MS, E-nose, Meat

Textural acceptability of prepared fish sausages by controlling textural indicators

The purpose of this paper is to verify the textural quality and acceptability of two different prepared emulsion-type fish sausages that were evaluated by using rainbow trout (Oncorhynchus mykiss) and saithe (Pollachius virens) fillets. Texture properties of the fish sausages were compared with three different emulsion-type sausages (chicken, turkey, and beef sausages) using texture profile analysis (TPA), shear test, Kramer shear test, pate penetration test, cooking loss, and expressible moisture. According to the TPA and firmness values, some textural indicators were found significantly weak (P < 0.05), but they met consumers preferences.

Antioxidant and Antimicrobial Activities of Rosemary Extract, Mint Extract and a Mixture of Tocopherols in Beef Sausage during Storage at 4C

AbstractThe effects of extracts of Rosmarinus officinalis (RE), Mentha longifolia (L.) Hudson (ME) and a mixture of tocopherols (Toc) on microbiological parameters and lipid oxidation were investigated in beef sausages stored for 25 days at 4C. The addition of RE resulted in significant (P ≤ 0.05) inhibition of microbial growth and the lowest microbial counts were obtained in samples containing both RE and ME, indicating a possible synergistic effect. RE and its combination with Toc or ME, but especially the latter, showed the greatest antioxidative effect (P ≤ 0.05); the use of RE alone was comparable (P &gt; 0.05) with ME and its combinations. Shelf lives of samples containing RE were almost doubled compared with the remaining samples and the best antimicrobial and antioxidative effects were obtained from the combination of RE with ME.Practical ApplicationFood spoilage is considered to be one of the most important economic and health‐related matters in the food industry; thus, preservatives are used in food products to inhibit chemical deterioration and the growth of microorganisms. Concerns over the safety of some chemical preservatives and the negative consumer reaction to those perceived as being of chemical and/or artificial origin have prompted increased interest in more natural or “green” alternatives for the maintenance or extension of product shelf life. Many spices and herbs exert antioxidant and antimicrobial activities conferred by compounds present in extracts of these plants or in their essential oil fractions, some of which are classified as generally recognized as safe substances. These compounds could therefore be of considerable interest for use in the food industry as natural preservatives.

Physicochemical and sensory characteristics of fermented sheepmeat sausage.

The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, NaCl, glucose, sodium pyrophosphate, and lactic culture, respectively. Following anaerobic fermentation (96 h, 30°C), there were no significant differences between the species in mean texture (hardness, springiness, adhesiveness, cohesiveness) and pH, and only minor differences were seen in color. However, although not consumer tested, it is argued that consumers would be able to pick a texture difference due to different fat melting point ranges, highest for sheepmeat. This work was followed by a sensory experiment to find out if characteristic sheepmeat flavors could be suppressed to appeal to unhabituated consumers. To simulate a very strongly characteristic sheepmeat, beef sausage mixtures (above) were spiked, or not, with 4-methyloctanoic, 4-methylnonanoic acid, and skatole (5.0, 0.35, and 0.08 mg kg−1, respectively). Sodium nitrite (at 0.1 g kg−1) and a garlic/rosemary flavor were variably added to create a 23 factorial design. In a randomized design, 60 consumers found that spiked sheepmeat flavors caused an overall significant decrease in mean liking on a 1–9 scale (5.83 vs. 5.35,P = 0.003), but this was completely negated by the garlic/rosemary addition (5.18 vs. 6.00,P < 0.001). Nitrite had no effect on liking (5.61 vs. 5.58,P = 0.82), although nitrite might be included in commercial examples to minimize fat oxidation and suppress growth of clostridia. Thus, sheepmeat flavors could be suppressed to appeal to unhabituated consumers. Commercial examples could thus be made for these consumers, but the mandatory use of the name “mutton” in some markets would adversely affect prospects.

Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type

Abstract: Purpose - The aim of this study was to investigate effect of some antioxidants on the cross section color stability of dry-fermented beef sausage “sucuk” type, during 120 minute exposure of sausage slices to air, at the temperature of 20°C and 4°C. Design/methodology/approach - Samples were produced in industrial conditions, seven experimental model samples with selected antioxidants added separately to each (sodium ascorbate, rosemary extract, green tea extract, ascorbic acid, ascorbyl palmitate, tocopherols and butylatedhydroxyanisole) and control sample, without antioxidants. Colour parameters, expressed as CIE L*, a* and b* values, total colour difference (∆E), the kinetics of colour change, chemical composition and pH value were determined. Findings - The cross section colour of all samples significantly changed (p&lt;0.05), due to exposition of sausage cuts to air, but significantly smaller changes in colour (p&lt;0.05) were observed in the samples kept at lower temperature. Dry-fermented beef sausage “sucuk” type, produced with selected antioxidants, can be sliced 120 minutes before serving and stored at the temperature of 4°C, and cross section colour changes are unrecognisable, but at the temperature of 20ºC colour changes are significantly greater. Addition of natural antioxidant, rosemary extract and green tea extract, have a positive effect on colour stability of tested sausage “sucuk” type. Originality/value - This paper provides information on colour changes during exposition of dry sausage cuts to air and the findings may be interesting for entrepreneurs whose activity is connected with serving these products in restaurants, catering services or the households.

General patterns of background microbiota and selected bacterial pathogens during production of fermented sausages in Serbia

The presence of Salmonella spp. or Escherichia coli O157 and background microbiota, pH and aw were determined in raw fermented sausages produced from pork or beef and without lactic acid bacteria starters. The investigation was conducted at five meat processing plants, and the sampling was done at five steps of the production process at each plant. In meat trimmings, total viable count (TVC) ranged around 6 log CFU/g and around 5–6 log CFU/g in the pork and the beef sausages, respectively. Enterobacteriaceae count (EBC) ranged in the vicinity of 3–4 log CFU/g, whilst E. coli count (ECC) ranges were comparably lower (by 1–2 logs). During chopping of both the pork and the beef trimmings, the levels of TVC, EBC and ECC increased by 1–1.5 logs. After the additives and the spices were added, background microbiota tended to slightly decrease, generally more noticeably in pork sausages and with ECC. During the fermentation-drying stage, in both pork and beef sausages, initial TVC levels (6–7 log CFU/g) increased by the mid-process (by approximately 1.5–2 logs) and remained at those levels in finished products. During the same period, lactic acid bacteria (LAB) increased from initial levels of 5.5–6 log CFU/g to around 7–8 log CFU/g in pork and around 8–9 log CFU/g in beef sausages, and became the predominant microbial group. Salmonella spp. was found in the first three stages of the production process (trimmings, trimmings chopping, mixing with additives/spices), in two of three meat processing plants, but not at later stages of the production process. E. coli O157 was found only in one sample of chopped trimmings in one meat processing plant. The background microbiota patterns and levels were, generally, similar to those commonly reported for raw fermented sausages in other published studies. The initial presence of foodborne pathogens in raw fermented sausage production may be considered as a potential meat safety risk, because in the case of high initial pathogen counts, their total elimination cannot be assumed.

Microbiological Criteria of Some Meat Products

A total of two hundred of meat product samples ( Beef burger, Luncheon, Pasterma and Sausage) were collected randomly from different retail shops at Alexandria province and examined for their microbiological criteria. All the examined samples found to be contaminated with different types of microorganisms with the mean values of the following counts; total aerobic bacterial counts were (8.20×102, 6.29×102, 5.40×102 and 8.28×102) respectively; total Psychotrophic bacterial count were (5.57×102, 4.96×102, 5.83×102 and 7.64×102) respectively; total Enterobactericeae count were (5.27×102, 4.65×102, 3.74×102 and 7.47×102) respectively; total Coliforms count were (2.92×102, 3.50×102, 4.19×102 and 7.64×102) respectively and at last total Mold and Yeast count were (0.47×102, 1.21×102, 1.22×102 and 1.00×102) respectively. As well as isolation and identification of some pathogenic bacteria ( Staphylococcus aureus, Salmonella spp and Yersinia enterocolitica ). The incidence of identified Staphylococcus aureus was (68%, 80%, 60% and 88%), respectively and the incidence of identified Salmonella spp was (20%, 26%, 6% and 40%), respectively, while the incidence of identified Yersinia enterocolitica was (46%, 40%, 54% and 34%), respectively.

Effect of Processing on PCR Detection of Animal Species in Meat Products

Although most consumers are sensitive about the origin of the meat they consume, adulteration of meat products is not uncommon. For this reason, the development of reliable methods for animal species identification in meat products is an important research priority for food scientists. Species-specific protein- and DNA- identification methods generally used for this purpose. ELISA and protein electrophoresis are used for protein, PCR is used for species-specific DNA identification. Because DNA is known to be more resistant to processing than protein, PCR methods are generally considered as more sensitive for processed foods. However, processing conditions may also degrade DNA resulting in decreased DNA quality and yield. In this study, the individual and combined effects of heat treatment and low pH on the identification of animal species in meat products by PCR were evaluated. Beef sausage mixtures containing two different amounts of meat from a secondary species (either poultry, pork, or horse) were prepared and were subjected to heat treatment (65°C, 85°C, and 121°C) and pH adjustment (5.2 and 6.2). PCR screening for the four animal species was performed using DNA extracts of these meat samples. The results showed that, the combined effect of high temperature and low pH significantly affects the detection limit of the PCR method. Nevertheless, even low levels of adulteration can still be detected fallowing heat treatment.

Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids

AbstractThe effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion‐type cooked beef sausages was investigated. Vacuum‐packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids.

Effect of Salt and Storage Temperature on Beef Sausage Quality

The experiment was conducted to find out the effect of salt and storage temperature on the quality of sausage. For this purpose sausage samples were divided into two portions. One is called fresh sausage and another is preserved sausage at different temperature. Then the fresh samples as well as the preserved samples were divided into four subdivisions, treated with different salt levels and e.g. control group-0% and the others are 1.5%, 3% and 5% of salt concentration. The preserved samples were stored at 4°C and -20°C. Samples preserved at 4°C were stored in the refrigerator for 21 days and were analyzed on 7th, 14th and 21th day and on the other hand samples preserved at -20°C were stored in the freezer for 60 days and were analyzed on 15th, 30th, 45th and 60th day. Dry matter and Ash content of all the samples increased with the advancement of storage time and salt concentration level. Dry matter in fresh sample was less compared to preserved samples. Crude protein (CP) percent of fresh samples were 23.13, 22.63, 22.48 and 22.44 at different salt concentration level. The values of CP, DM, Ash &amp; Fat also varied among the samples significantly (P&lt;0.01). Sausage can be preserved for 60 days in different techniques with different changes in the quality. Highly significant difference was observed in preserved samples than in fresh samples at different salt levels. Fresh sausage treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v23i1-2.16561Progress. Agric. 23(1 &amp; 2): 15 – 24, 2012

Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage

This study determined the effects of three dietary fibers namely, VITACEL LC200 powdered cellulose (LC200), barley beta-glucan concentrate (BBC), and VITACEL KF500 potato fiber (KF500), on the techno-functional and sensory properties and quality characteristics of Tunisian beef sausage. The findings revealed interesting functional properties for LC200 fiber. This fiber displayed high water binding capacity (WBC) and oil binding capacity (OBC), values of 16.2g/g and 10.2g/g, respectively, which are higher than reported for most fruit and vegetable fiber concentrates. The application of LC200 improved the masticability and elasticity of beef sausage formulations and minimized their hardness and production costs without negatively affecting their sensory properties. Overall, the findings demonstrate the potential functional and economic utility of LC200 fiber as a promising source of dietary fiber.

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4°C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time – but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730mg/kg in turkey sausages, 500mg/kg in beef sausages and 130mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285mg/kg were attained in turkey and 278mg/kg in beef sausages; for cadaverine, maximum levels of 6mg/kg in turkey and 9mg/kg in beef; and for histamine, maximum levels of 263mg/kg in turkey and 26mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.

Evaluation of Some Vegetal Colloids on the Quality Attributes of Beef Sausage

Colloids are of vital role for improving the quality of foods including that of psyllium, locust bean and pectin which is found in orange peel albedo. These colloids are also of value for clinical nutrition. The last opinion could be confirmed by the chemical analysis which revealed that locust bean seeds had higher total phenolic compounds (485.28 mg/100 g) while psyllium seeds (297.54 mg/100 g) and orange peel albedo (246.11 mg/100 g) showed nearly the same level. Major phenolic compound was pyrogallol for locust bean, being cholchecein for other two colloids sources. Total flavonoid compounds were higher for psyllium seeds (536.46 mg/100 g) and locust bean seed (275.76 mg/100 g), being less for orange peel albedo (113.65 mg/100 g); major flavonoid in all sources was the hesperidin. The best eating qualities recoded for psyllium sausage followed by locust bean sausage. Generally, all three colloids sources improved the eating quality of beef sausage. Plasticity confirmed the results of sensory evaluation where the best sample was that of psyllium sausage. Higher pH value after 6 months storage at-18oC was in line with the best Water Holding Capacity (WHC) and plasticity levels recorded for psyllium sausage. Color intensity and TBA value were best for locust been followed by psyllium treatments. The lowest color intensity was in line with the highest TBA value. The keeping quality was better when adding the tested colloids; TVN, TBA value, Total Bacterial Count (TBC), Yeast and Mold (Y and M) count was lowest for psyllium followed by locust bean treatment. Other colloids showed the same trend but at lower degree.