Physicochemical and Sensory Properties of Beef Sausage Formulated with Blended Sesame Oil and Chicken Fat During Refrigerated Storage

Abstract

This study was conducted to study the quality attribute of sausage processed from beef at different levels (5% and 10%) of sesame oil and chicken fat and judge the sensory evaluation (juiciness, color, flavor, tenderness and taste) of sausage, stored for 30 days freezing (18-℃), these samples were analyzed chemically and microbial in three periods, fresh, two weeks and four weeks stored freezing, panel test done on all ten types beside Elwagba sausage. The chemical analysis of moisture, ash, protein and fat was done. In addition to moisture content in each sample was determined, also sensory evaluation to assess eating quality, the sausage was shallow fried in vegetable oil for 10-15 mins and served to a panel of thirty-five judges, samples of each treatment were randomly presented to each judge. The judges were asked to evaluate the quality in terms of juiciness, color, flavor, tenderness, and overall taste. Statistical analysis of the data was performed using SPSS (20.0) program. The study result showed that highest moisture was recorded in sausage with sesame oil 10% (68.44%), suggesting that increasing sesame oil helps retain water. Lowest value in sausage chicken fat 10% (65.37%) indicates chicken fat substitution results in lower moisture retention. The highest value content sausage with sesame oil sausage with sesame oil 10% (68.78±40.0) and sausage with chicken fat 5% (68.33±40.0) and the lowest value content sausage with chicken fat 5% (67.33±40.0). Sausage with sesame oil 10% had the lowest dry matter (31.22%). Highest protein content was found in fresh samples (21.67%). It concluded that fat replacement with sesame oil affects all chemical parameters significantly. Sausage with sesame oil 10% improves moisture and ash content but reduces protein concentration. Sausage with sesame oil 0% and sausage with chicken fat 5% offer a better balance in terms of protein and dry matter. Freezing negatively affects protein content, supporting the preference for fresh processing. Moderate inclusion of sesame oil (5%) in beef sausage enhances certain sensory qualities like tenderness and color without compromising overall acceptability. However, at 10%, flavor may be altered, and panel preferences vary. The sausage with sesame oil 5% and sausage with chicken fat 5% offer optimal balance, supporting their use in developing healthier and more sustainable meat products.