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Replacement of Full-Fat Soy Flour as Extender on Sensory and Physicochemical Properties of Smoke-Dried Sausage

	International Journal of Scientific Research and Engineering Development (IJSRED)	Full Text:
	Published Issue : Volume-4 Issue-1
	Year of Publication : 2021
	Unique Identification Number : IJSRED-V4I1P11
	Authors : Iwanegbe,I, Sodoli,J.T
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Abstract :

This study examined the replacement of full-fat soy flouras extender on the physicochemical and sensory properties of smoke-dried sausage. Beef, soybean, spices, seasonings,etc.were bought.Sausages were processed with the addition of full-fat soy flour to meat at 5%, 10% and 15% with 0% as control,and then smoke-dried. Sensory and physicochemical properties were determined. Data generated were analyzed. Results showed that product D had the highest score (4.70) for colour. Products A (4.70) and D (4.70) had the best texture. Product A had the best taste (4.90).Product D had the leastmoisture content (10.60%), this was followed by product C (14.26%) and B (14.81%) respectively. The lowest ash content (8.65%) was recorded in Product A. The presence of soy flour in sausage results in increased ash content. Product D had the highest fat content (10.32%), followed by Product A (8.27).The pH range for these products was between 5.6-6.23. The full-fat soy flour extenders increased vitamin B2with increasing soy flour from 5% (0.035 mg/100g) to 15% (0.042 mg/100g). Vitamin B2 in full-fat soy sausage was higher than sausage without soy flour (0%). Vitamin B2 ranged from 0.031-0.042 mg/100g.The inclusion of soy flour in sausage production for economic, higher nutritive content and sensory properties should be at 15%.The utilization of full-fat soy flour as a non-meat ingredient will reduce the amount of meat used; thereby reduces the cost of smoke-dried sausage.