Weight Loss, Proximate and Microbial Properties of Fermented and Unfermented Sausages Produced from Snail and Beef Blends

Authors

  • C. C. Ezegbe Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Nigeria
  • K. S. Okocha Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Nigeria
  • C. S. Anarado Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Nigeria
  • A. T. Victor-Aduloju Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University, Awka, Nigeria
  • U. N. Onwuka Department of Agricultural and Bioresources Engineering, Michael Okpara University of Agriculture, Umudike, Nigeria
  • I. E. Ikot Department of Food Science and Technology, University of Uyo, Akwa Ibom State, Nigeria

Keywords:

Snail, beef, sausage, ferment

Abstract

Four different batches of sausages were produced from ground snail and beef blends at varying snail: beef ratios (100 : 0, 80 : 20, 60 : 40, 50 : 50) for batch S1 , S2 , S3 and S4 respectively. Another four samples of the same snail: beef ratio were produced and fermented.  All the sausage samples were cooked, roasted and then analyzed for quality characteristics. The proximate content showed significant differences (p ≤ 0.05) among samples. The range of moisture content was 18.54 - 21.81% with unfermented sausages having the highest moisture content, protein content range from 83.73 - 87.02% with fermented sausages having the highest protein content while the fat content ranged from 3.00 - 5.86% with unfermented sausages having the highest value. Cooking losses showed significant difference (p ≤ 0.05) from roasting losses. Microbial analysis showed that fermented sausages had the highest microbial load of (3.0 x 104 CFU/g). Sensory evaluation of the sausages revealed high mean overall acceptability scores for unfermented and roasted sausages. Generally, the products with 100% snail and 50% snail were most acceptable to the panelists. As such it was concluded that 50% beef or more could be replaced with snail in the production of healthy sausage roll.

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Published

28-12-2022