Effect of Incorporating Extruded Wheat Flour on the Quality of Goat Meat Sausages

Journal or Scientific & Industrial Research Vol. 59, March 2000, pp 241-245

Note

Effect of Incorporating Extruded Wheat Flour on the Quality of Goat

Meat Sausages

A.

S. Bawa and Narpinder Singh

Department of Food Science & Technology, Guru Nanak Dcv University, Amritsar 143005, India

Revised received: 30 June 1999; accepted: 03 December 1999

The ellcct of incorporating !lour and its extruded counterparts from sound, 24 h and 48 h sprouted wheat al 5, 10 and 15o/r levels on the quality of goat meal sausages is studied. It is found thal the yield of sausages increases with increase in the level of incorporation; however, the extrusion and sprouting show adverse effect. The incorporation 0(" unextruded and extruded 48 h sprouted Ilour do not show any signi !"icant effect on the yield of sausages. The emulsion stability of sausage mix in terms of per cent separation on cooking correspond to the yield values. The organoleptic evaluation of cooked sausages reveals an improvement in texture, appearance and overall acceptability with increase in the level of incorporation of unextruded Ilour. The incorporation of extruded nour shows a deteriorating effect on all the sensory attributes. Sausages containing extruded or unextruded 24 h sprouted wheat !lour are acceptable while those with 48 h sprouted wheat ilour show poor acceptability. Warner Bratzler shear values increase with the addition of extruded and sprouted flour.

Introduction

Extenders such as texturized vegetable protein, plant starches and non-fat dry milk solids, have been used to maximize the quality and minimize the cost of lneat products. Non-meat ingrcdient play a significant

role in the modification of functional properties such as emulsification, water- and fat-binding capacity and textural properties. Bawa et al.I.~ studied the interactions among meat, ingredients, fillers and binders in meat emulsion and reported that interaction could be synergistic or antagonistic depending upon the quality of meat used and its binding properties. The antagonistic effects were observed in the case of good binding meats, while in medium binding ones, synergistic effect was found.

Untimely rains at the harvesting period of wheat result into the germination of wheat and bring about increase in the a-amylase activity along with several other chemical changes in the grain. Therefore, flour available in the market varies widely in its functional properties. The flour milled from germinated wheat is suitable for certain baked products). Extrusion cooking, a technology of recent origin with great potential to manufacture new and traditional products, has been found to playa significant role in the modification of starch and the quality of different products⁶.

C

) The

extruded flours have been reported to be suitable for cakes with higher eggs or moistening agents, custard filling and meat croquette 10.

The present investigation was undertaken to study the effect of incorporating different types of extrusion cooked flour on the quality of goat meat sausages.

Materials and Methods

Sprouting and Milling (~l Wheat

Sprouting of wheat was carried out in the laboratory for 24 and 48 h, as described earlier). The samples were milled into flour on the Quadrumatic Junior mill, as described earlierll. Sound, 24 hand 48 h sprouted wheat flour were extruded using a single screw extruder (Model 2003, C W Brabender, HGckensack, NJ, USA) with 19 mm barrel dia and barrel length to dia ratio of 20: I, as described by Singh

242 J SCI/ND RES VOL 5t) MARCH 2000

Tablc I - Recipe for cilluision sausage Ingredients

Goat Illeat, g Salt, g Fat, IllL Water, 111/_

Sodiulll nitrate. g Sodiulll nitrite, :;

Disodiull1 hydrogcn phosphatc, g CUlllin, g

Coriander. g Black pepper, g

Quantity 750

20 I 12 125

0.25 0.50 6.0 ) 5

3.5 2.0

ef al.^12• The feed zone temperature was maintained at 50 °C, while compression and die zone temperature was maintained at 150 °C. The extruder was run at a constant speed of 100 rpm. The speed of feeding screw was kept constant at 50 rpm The length and dia ot extruder die-nozzle were 10 and 4.5 mm, respectively.

The extTudates of different flours were ground to pass through a 20 mesh sieve.

Freparation of Sausages

The goat meat, obtained from the local market, was deboned and refrigerated until used 1'01' the preparation of sausages. The required qUilntity of meat (Table I) was weighed and ^C0l1111101l salt, sodium nitrite and sodium hexametaphosphate (in weighed quantities) were mixed together in a ployethy!e!le !Jag. The meal ingredients, exccpt fat, were tTallsf.;ri ... ~d into a previously chilled Hcbart silent culler (MuJ,,! 84142).

The mixed dry ingredients, filler and onc-h,i1f of the hil!eJ (10 cC) wat.;r were uniformly distributed over the meat ~md then chopped for I :-r.in. The fat :md the rema:i1ing watcr were then Gelded :::nd choppin.>y wa, continued for additional 2 min. The tcmpcratu '(' at th.;

end of chopping wa~ 13-J

so c.

Emulsion Stability of Batter

The stability of raw emulsion was determined lIsin~ the r"ocednre of Saffle t'f nl. I l

Stl~fjing and Linking

Approximately 2 kg of each homogenate was stuffed into natural casing (goat intestine) using a manual stuffer (M/s Gardeners Corporation Ltd, New Delhi) and linked to make IS cm long sausages. The raw sausages were weighted and left overnight ill a refrigerator at 4

0 c.

Cooking

The raw sausages were removed from refrigerator, tempered and cooked in simmering water for about 15-20 min to an internal temperature of 75 °C. The cooked sausages were cooled to room temperature and weighed. The weight of cooked sausages was calculated as the percentage of raw sausage weights and expressed as per cent yield. The cooked sausages were packed in polyethylene bags (200 gauge) and stored in a refrigerator (4 °C) until required for analysis/sensory evaluation.

Consullier Cook Tc>st

A consumer cook rest was performed on the sausages using the procedure described by Tauber and Lloyd!'.

SenSOi'}' Eva/itL/fi(JIl

A nine point hedonic scale was used for sensory evaluation of sausages by a semi-trained panel consisting of 5-10 members. The panel ists were asked to taste the samples in a given order.

Slidl/' Force

S!le~!r force "vas measured using a Warner Brz'ttzkr shear Press. The force (Ibs) required to cut through I em long s~t1.l5age piece ,vas rt:corcled and rcport.::u in Newton.

Statisfical,A.lla/y,<,·i\·

The data were subjected to analysis of variance as .::ksuibcd by Steel and Torrie^1G•

Results and

The moisture conlem of fresh sausages incr(lsed progressively with increase in the levels of both unextruded and extruded flour (Table 2). However. the sausages prepared with extruded flour showed higher moisture content. This rnay be attributed 10 the increased water absorption of I' our after extr~lsion ^17.

BAWA & SINGH: GOAT MEAT SAUSAGES 243

Table 2 - Effect of incorporating unextruded and extruded flour from sound and sprouted wheat on the moisture content of fresh and cooked sausages

Sprouting Characteristics period. h

5

0 Fresh sausage moisture. % 64

Cooked sausage moisture, % 60 Emulsion stability, % separation 15

Cooked sausage yield, % 85

24 Fresh sausage moisture, % 63

Cooked sausage moisture, % 64 Emulsion stability, % separation

Cooked sausage yield, % 29

48 Fresh sausage moisture, % 71

Cooked sausage moisture, % 62 Emulsion stability, % separation 58

Cooked sausage yield, % 36

60

***p

=

The incorporation of both unextruded and extruded flour from 24 hand 48 h sprouted wheat also caused an increase in moisture content of sausages; however, the extent of increase was lower which may be attributed to the lowered water absorption of flour milled from sprouted wheat. A reduction in the water absorption of flours milled from sprouted wheat has been reported earlier).

The emulsion stability improved with increase in the levels of both unextruded and extruded flours, as indicated by a decrease in per cent separation. The per cent separation in sausages prepared by incorporating unextruded flour at 5, 10 and 15% levels was 5, 3. I, and 0%, respectively against 33, 15.5 and 5.4%, respectively, for extruded flour, indicating that extrusion had a detrimental effect on emulsion stability. The emLl!~ion stability also deteriorated with the addit'on of extruded and sprouted flour. The decreasc in stability of emulsion with the incorporation of xtruded flour from sprouted wheat may be due to

the increase in soluble carbohydrates and protein by amylolytic and proteolytic enzymes, respectively. The solubillzation of starch and proteins during sp 'ouling

Unextruded. % Extruded, % F-value

10 15 5 10 15

66 66 65.2 67 68.5 225**"

63 63.3 58.8 62 63.6 '+14***

3. I 0 33 16 5.4 3379***

<)6 99.3 65.7 80 92.0 757***

63 64.6 63.6 65 65.7

65 63.3 63.9 64 60.1

21 19 34.5 22 12.8

78 80.5 62 78 85.2

62 63.2 63.2 64 64.2

57 62 56.1 56 57.2

35 32.6 36.8 37 35.0

61 63.5 58.2 59 61.0

of wheat and extrusion cooking of different cereals has been reported earlier'i·'R.'9

The yield of cooked sausages improved as the level of unextruded and extruded flours was increased from 5 to 15%. However, the extent of increase was lower with the incorporation of sprouted wheat Ilour.

The sausages prepared by the incorporation of unextruded sound and 24 h sprouted wheat flour at different levels gave higher yields as compared to their counterparts containing the corresponding extruded Ilours. The yields of sausages containing 48 h unextruded and extruded sprouted wheat flour did not differ significantly. The reduction in yield of sausages with the incorporation of extruded tlours may be attributed to solubilization of starch during exrusion cooking, resulting in higher cooking loss/low emulsion stability/higher separation. The solubilization of starch during extrusion process has beell reported earlier'8.'9.2o, In addition to this, the decrease ill the yield of sausages with the LIse of sproLlted wheat !lour mily be attriblitecl to solubilization of starch by amylolytic enzymes and protein by prctt'olytic

d I d . . , 'I

enzymes pro L1Cel UrIllg ~proll(lI1g ...

244 J SCI I"ID RES VOL 59 MARCH 2000

Table 3 - EfTect of incorpurating unextrudcd and extrudcd flour from sound and sprouted wheat un the textur.: and

Sprouting period. h

Characteristics

uverall acceptability scores uf couked sausages

Unextruded. <Yn Extruded, % F -value

5.0

o

Overall acceptability 6.5 Warner Bratzler shear value 2.0

24 TexlUre scores (9) 8.0

Overal13cccptabilily 8.0 Warner Rrat7.lcr shear valuG 2.0

48 Texlure scores (9) 5.0

Overall acceptability 5.5 Warner Bralzler shear value 4.0

***p=O.OOO I

The incorporation of extrusion cooked flours showed adverse effect on the physico-chemical as well as sensory quality parameters of sausages (Table 3).

This may be attributed to the reduction in water retention in cooked sausages. The incorporation of unextruded flour at 5-10% level and extruded sprouted flour at 15% level resulted in an improvement in thc texture, appearance and acceptability of sausages.

Textural scores were not significantly affected with the use of unextruded and extruded sound as well as sprouted wheat (up to 24 h) flour. The addition of both unextruded and extruded 48 h sprouted flour caused a pronounced decrease in textural scores, which can be attributed to the reasons responsible for lower yield. Warner Bratzler shear force values for sausages prepared using unextruded flour were lower as compared to their counterpart sausages containin3 extruded flour. The shear force values for sausages containing sound and 24 h sprouted flour did not differ significantly; however, those containing 48 h sprouted flour showed significantly higher values. These differences may be attributed to the lower moisture content/yield and emulsion stability ttl cooked sClllsagc:s.

Conclusion

It tS COlle ludell thai [he i ilcorpol..ltil'l1 of ullcxlruded and eXlruded flour from sound Clild 24 h

10 15 5 10 15

8.0 8.0 4.0 7.0 8.0 8.72"'**

7.0 8.0 5.0 6.0 7.0 4.6/{"~;'

0.2 0.2 4.0 1.25 0.4 192"'**

8.0 8.0 4.0 6.0 7.0

8.0 8.0 5.0 6.0 7.0

1.5 0.7 4.0 1.7 0.7

8.0 6.0 4.0 4.0 5.0

6.0 6.0 5.0 5.D 5.0

4.D 4.0 4.0 4.0 4.0

sprouted wheat into sausage formulation up to a level of 15% is feasible. The incorporation at 15% level gives the best sausage in the case of extruded while the quality of sausages remains almost the same in case of 24 h sprouted unextruded wheat flour irrespective of the level of incorporation.

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BAWA & SINGH: GOAT MEAT SAUSAGES 245

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