Potential use of okara as meat replacer in beef sausage. Jurnal Teknologi, 78 (6). pp. 13-18. ISSN 2180-3722 (2016)
Abstract
Processed meat products are particularly unhealthy because of high fat, preservative and salt content. This study is carried out with the aim to determine the physicochemical and sensorial properties of sausage incorporated with okara flour. There were four different sausage formulations labelled as Control (0% okara flour, 100% beef), F1 (10% okara flour, 90% beef), F2 (20% okara flour, 80% beef), F3 (30% okara flour, 70% beef) and F4 (40% okara flour, 60% beef). Formulations were subjected to proximate, water holding capacity, color, texture and sensorial analysis. Results for proximate composition, revealed that carbohydrate, ash and fiber content increased while moisture, fat and protein content decreased as the okara flour addition were increased. Water holding capacity (WHC) was found to increase as the incorporation of okara flour increased. In term of color analysis, increased in okara flour content in sausage significantly increased lightness (L*) and yellowness (b*) values while decreasing in redness (a*) value. As for textural properties, the values for hardness, cohesiveness, springiness and chewiness were decreased as the incorporation of okara flour increased. Sensorial results showed that F4 had the lowest overall acceptability due to its poor texture and unacceptable taste. Hence this study concludes that okara flour has the potential to replace meat at certain levels in sausage formulations which is not more than 20% okara flour.
| Item Type: | Article |
|---|---|
| Keywords: | Food technology, Okara sausage, Meat replacer, Physicochemical analysis, Sensory evaluation |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Nutrition By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Technological Innovations |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 27 Sep 2023 03:13 |
| Last Modified: | 27 Sep 2023 03:13 |
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