Quality Evaluation of Smoked Sausage Produced from Goat Meat, Fish and Carrot Blends
Ifeka Calista Oluebubechukwu *
Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University, Dutsin-ma, Katsina, Nigeria.
Agomuo Jude Kelechi
Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University, Dutsin-ma, Katsina, Nigeria.
Pitala Josephine Mngohol
Department of Human Nutrition and Dietetics, College of Food Technology and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.
Abdullahi Abubakar Oloshu
Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University, Dutsin-ma, Katsina, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Smoked sausage is a popular meat product prepared from raw materials such as pork, goat and chicken. This study evaluated the quality of smoked sausage produced from goat meat, fish and carrot blends at ratios of 100:0:0, 50:50:0 and 50:25:25, coded as M, MF and MFC, respectively. Proximate, vitamin, mineral, physicochemical and microbiological qualities were analysed, and sensory attributes were evaluated. Data were subjected to ANOVA using SPSS 20.0, and means were compared using DMRT. Proximate analysis showed that sample M had the lowest moisture content (7.11%), while MFC had the highest (7.19%). Sample MF had the lowest ash content (2.22%), while MFC had the highest. Sample M recorded the lowest fat content (11.19%), whereas MF and MFC recorded the highest (11.20%). Protein content was lowest in M (48.30%) and highest in MFC (51.87%). Vitamin analysis showed that MFC had the highest vitamin A value (11.10 IU), while M had the lowest value (101.78 IU). Sample M had the highest vitamin C content (2.48 mg/100 g), while MFC had the lowest (1.91 mg/100 g). Mineral analysis showed that M had the lowest calcium (0.60 mg/100 g) and magnesium (0.38 mg/100 g), while MFC had the highest calcium (0.81 mg/100 g) and magnesium (0.44 mg/100 g). Physicochemical results showed that M and MF had higher total pigment contents (11.90 mg/L and 11.74 mg/L), while MFC had the lowest (11.47 mg/L). Sample M had the highest total lipid value (12.68 g), while MF had the lowest (12.27 g). Microbial analysis showed that MF had the highest microbial count. Sensory evaluation showed that MF and MFC had higher scores for colour, aroma and mouthfeel, while M had the highest general acceptability. Increasing carrot inclusion changed the technological and sensory properties of the sausage, indicating that fish and carrot can be successfully incorporated into goat meat sausage with satisfactory sensory attributes. The findings support further product development using these composite sausage formulations for consumers.
Keywords: Smoked sausage, goat meat, Nile tilapia, carrot, proximate composition, vitamins, minerals, physicochemical properties, microbial quality, sensory evaluation