Sensory And Nutritional Qualities Of Beef And Frankfurter Sausages Using Sweet Potato Puree As Extender

ABSTRACT

The high cost of sausage production coupled with the need to impede rancidity without the use of artificial ingredients is a major concern. Of all the various processed meats, sausage is the most appetizing and widely consumed. This study investigated the effects of three varieties of sweet potatoe: orange, purple and white-fleshed sweet potato purees on the sensory, nutritional and oxidation rate of beef and frankfurter sausages. A complete randomized design was used for the experiment. The sweet potato purees were added to 2 kg meat at 0%, 10% (100g) and 15% (150g) each. There were no significant differences (P>0.05) in sensory attributes for beef sausages except tenderness which was significantly improved (P0.05) in the sensory attributes except general acceptability which was significantly influenced (P