Formulation and evaluation of the microbiological and organoleptic quality of beef sausages using soumbala, moringa and annatto as substitutes for chemical additives and colorants
DOI:
https://doi.org/10.64707/revstsna.v44i2.2128Keywords:
beef sausages, soumbala, moringa, annato, Burkina FasoAbstract
Charcuterie products are foods made by processing meat, a process which generally requires the use of chemical additives. This study aimed to formulate beef sausages using local ingredients to replace chemical preservatives and colorants. Several blank tests were conducted until an F0 formula was obtained, which allowed the levels of most ingredients, including annatto, to be fixed, while the levels of soumbala and moringa could be varied using a mixing plan created with MINITAB 20 software. The microbiological and sensory characteristics of the formulated sausages were then evaluated using standard analysis methods. The results showed an absence of Salmonella, Staphylococcus aureus, Enterobacteriaceae, thermotolerant coliforms, yeasts and molds. Total mesophilic aerobic flora was found in two samples with loads below the critical thresholds. The majority of tasters positively rated the sensory attributes of formulations F0, F2, F6 and F7, including color, flavor, smell, taste, texture, juiciness and tenderness. The tasters ranked the commercial sausage as the best, followed by those made using formulations F2, F6 and F0. This study demonstrated that using local ingredients could be an alternative to chemical colorants and preservatives, such as nitrites and nitrates.
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