alexa Sensorial Assessment of Beef Sausage Processed by Wheat
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Sensorial Assessment of Beef Sausage Processed by Wheat Germ Flour

Elbakheet SI*, Elgasim EA and Algadi MZ

Faculty of Agriculture, University of Khartoum, Sudan

*Corresponding Author:
Elbakheet SI
Faculty of Agriculture
University of Khartoum, Sudan
[email protected]

Received date: December 30, 2016; Accepted date: January 17, 2017; Published date: January 23, 2017

Citation: Elbakheet SI, Elgasim EA, Algadi MZ (2017) Sensorial Assessment of Beef Sausage Processed by Wheat Germ Flour. J Food Process Technol 8: 652. doi:10.4172/2157-7110.1000652

Copyright: © 2017 Elbakheet SI, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The term sausage is derived from the Latin word (salsus) meaning salt or literally translated, refers to chopped or minced meat preserved by salting. In this study beef sausage was processed by additions of different replacement levels of meat by wheat germ flour (WGF) replacement levels were: 0% (as control) 10% and 15%. The processed beef sausages were packaged in foam trays, over wrapped with polyvinyl chloride (PVC) and stored refrigerated at 4°C ± 1 for up to 7 days. Several variables were determined using subjective and objective measurements, to evaluate the effects of replacement levels and storage periods on the sensory attributes of the processed beef sausage. The evaluation was conducted immediately after processing, three and seven days post processing day. Results demonstrated that lower scores in over all acceptability, aroma and flavor; but higher score (p< 0.05) in deviation from meat aroma. Fifteen percent replacement level sample had the highest (p< 0.05) on overall acceptability, flavor and aroma scores. Overall acceptability score, flavor score and aroma score, were increase with the increased of replacement levels. WGF act as binder in beef sausage production and could be a good substitute to others plant binders which are used as meat binder or extenders.


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