Carnicos

Journal of Food Engineering 52 (2002) 143–147 www.elsevier.com/locate/jfoodeng

Common bean flour as an extender in beef sausages
Tenin Dzudie
b

a,*

, Joel Scher b, Joel Hardy

b

a Department of Food Engineering, Meat Science Laboratory, University of Ngaoundere, B.P 454 Ngaoundere, Cameroon Laboratoire de Physico-Chimie et Genie Alimentaires, E.N.S.A.I.A, 2, Av. de la For^t deHaye, 54500 Vandoeuvre-les-Nancy, France e

Received 25 August 2000; accepted 23 April 2001

Abstract Sausages were extended with common bean flour (CBF) at levels of 2.5%, 5.0%, 7.5% and 10.0% of the weight of meat in the sausage. The proximate composition of the products was significantly ðP < 0:05Þ affected by the addition of CBF. Water holding capacity (WHC) and pH increased and cooking lossesdecreased with increasing levels of added CBF in the emulsions. Sausages extended with CBF at levels of 5.0%, 7.5% and 10.0% were lighter than control sausages. Using CBF decreased shear force and hardness of the cooked products. In general the addition of CBF at level of 2.5% had no significant effect when compared with the control sausage. Ó 2002 Elsevier Science Ltd. All rights reserved.
Keywords:Sausages; Beef; Common bean flour; Properties

1. Introduction Legumes such as common bean (Phaseolus vulgaris) are abundant in Central Africa and other tropical areas and constitute an economical source of protein. Common bean flour (CBF) contained 4.7% moisture, 21.2% protein, 2.2% fat, 2.1% ash and 69.7% carbohydrate (Dzudie & Hardy, 1996). Non-meat proteins from a variety of plant sourcesincluding sunflower protein (Wills & Kabirullah, 1981), corn germ flour (Zayas & Lin, 1988) and wild rice (Minerich, Addis, Epley, & Bingham, 1991) have been used as binders and extenders in comminuted meat products. Plant and animal proteins are used in meat products to perform three basic functions: the first function is fat emulsification, the second is water retention, and the third is formation ofstructure of meat products. Dzudie and Hardy (1996) found that CBF had significantly better water and oil absorption capacity than green mung bean. Defatted corn germ protein has been reported to have high water retention, fat binding, emulsifying capacity and stability (Lin & Zayas, 1987). Meat batters with corn germ protein flour additives showed increased water holding capacity (WHC) and yield anddecreased cooking losses (Brown & Zayas,

1990; Wang & Zayas, 1992). Wheat germ protein additives were observed to improve viscosity and adhesiveness of comminuted meat (Gnanasambandam & Zayas, 1992). Utilization of CBF as a source of non-meat protein in comminuted meat has not been reported. Due to the high value of meat and fish protein, an investigation on the use of CBF protein as anextender in meat products is needed. The objectives of this study were to evaluate the effect of substitution of CBF for beef on proximate composition, WHC, pH, cooking losses, colour and instrumentally assessed textural properties of beef sausages.

2. Materials and methods 2.1. Materials The meat used for the sausages was obtained from the hinquarter cuts of three older (2–4 yr) beef animals ofunknown sex. These hinquarter cuts included the topside, silverside, rump and knuckle and the muscles involved were the semimembranosus, adductor biceps femoris, semitendinosus, gluteus medius, vastus lateralis and rectus femoris. Common bean (P. vulgaris) seeds were purchased from a local market (Ngaoundere, Cameroon). The seeds were dehulled and ground to pass a 40-mesh sieve using a Fitzpatrick mill,Model JT6 (Fitzpatrick, Elmhurst, ILL).

*

Corresponding author. Fax: +237-251-424.

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T. Dzudie et al. / Journal of Food Engineering 52 (2002) 143–147

2.2. Sample preparation Muscles were removed from the carcass after 24 h chilling at 4°C,...