Open Access Research Article

Optimising The Replacement of Lard with Palm Stearin (PS) In Frankfurter-Type Beef Sausage Batters

Akwetey WY*, Boakye DS and Awuni BY

Department of Animal Science, College of Agriculture and Natural Resources, Ghana

Corresponding Author

Received Date: April 17, 2019;  Published Date: May 06, 2019


Abstract

This experiment was conducted to determine the suitability of palm stearin (PS) and the effects of its inclusion on physico-chemical properties and consumer acceptability of frankfurter-type beef sausages. PS was substituted for lard at 0% (control), 25%, 50%, 75% and 100% to obtain 5 treatments respectively coded as PS0, PS25, PS50, PS75, and PS100. A 36-member consumer panelist evaluated the sausages based on appearance, flavor, tenderness, juiciness, mouth feel, aftertaste and acceptability, using a 7-point Hedonic Scale (1= dislike very much, 4= intermediate, 7= like very much). There were significant (p˂0.05) increases in the temperature of sausage emulsions as the level of PS usage increased. The temperature of sausage batters increased from 6.20°C (PS0) to 11.40°C (PS100). Percentage cooking yields ranged from 89.90% (PS0) to 94.43% (PS25), but the observed differences were however not statistically different. Also, no significant (p>0.05) differences existed between sensory parameters of sausages produced with or without PS. There were significant differences (p<0.05) in water holding capacity and pH of the raw products but no significant differences (p>0.05) were observed for the cooked products. Water holding capacity (raw) ranged from 53.33% (PS0) to 66.67% (PS100), while water holding capacity (cooked) was between 24.67% (PS75) and 33.33% (PS25 and PS50). Raw batter pH ranged from 6.12 (PS100) to 6.27 (PS25) and pH (cooked) was between 6.25 (PS100) and 6.32 (PS0). The cost of producing frankfurters reduced from GH¢ 12.45 (PS0) to GH¢ 10.31 (PS100) per kg. It was concluded that palm stearin has promising potential to replace portions of lard in frankfurter-type beef sausages because sausages containing 100% palm stearin were similarly scored in all eating qualities just as the control with 100% lard.

Keywords: Palm stearin; Lard; Frankfurter-Type beef sausage; Sensory parameters; Physico-chemical properties

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