Effect of Cooking Methods and Temperature on Proximate and Amino Acid Composition of Breakfast Sausage
Article
| IMSEAR
| ID: sea-189651
ABSTRACT
Aims:
The effect of cooking method and temperature on amino acid composition of breakfast sausage (BS) was undertaken in this study.Methodology:
Three batches of prepared BS from beef, were randomly allotted to three cooking methods (CM) (boiling, grilling and frying) each at cooking temperatures (CT) of 80, 90 and 100°C to attain internal temperature of 72°C in a completely randomized design. Samples from each treatment were oven-dried and assayed for amino acid and proximate composition using standard procedures. Data obtained was analysed using descriptive statistic and ANOVA at α0.05.Results:
Results showed that grilled sausage at 80°C had highest total amino acid profile (3.2%). Grilled sausage at 80°C had highest crude protein (25.58%). Grilled BS at 80°C recorded least fat content (15.99%). Grilled sausage at 80°C had the higher ash (6.66%) and least (1.40%) in boiled sausage at 90°C.Conclusion:
Therefore, breakfast sausage could be best grilled at 80°C due to maintain high amino acid profile, crude protein, ash and lower fat content.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Type of study:
Controlled clinical trial
Year:
2019
Type:
Article
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