Effect of Supplementing Different Levels of Gum Arabic on the Quality Characteristics of Beef Sausage

Abstract

The study was conducted to evaluate the effect of utilizations of Gum Arabic on the quality of beef sausage .Three different levels (0% control, 1% and 2%) of Gum Arabic were used in the processing of beef sausages . Six kilograms of beef were divided into three groups with 3replicates. Chemical analysis was conducted , pH , Water Holding Capacity (WHC) Cooking Loss, total bacterial counts and sensory evaluation were determined .The result showed that chemical analysis had significant increase (p<0.05) in moisture content , fat and ash (61.00±1.00) to (63.00±1.00), (3,07±.12) to (3,30±.10), (1,33±.06) to (1.50±.10) respectively at (p<0.05) , while the protein content significantly decreased (p<0.05) in the protein content (18.50±.10) to (18.1±.15) . Physical analysis had significant decrease (p<0.05) in pH and cooking loss content (5.5±.07) to (5.4±.07), (63.00±1.00) to (62.00±1.00) respectively at (p<0.05), while water holding capacity increased from (21.00±1.0) to (23.00±1.0). Sensory evaluation was significantly affected , The color as evaluated by panelists showed no significant difference (p>0.05) among the treatments, the increase of Gum Arabic levels, as 0% level showed the best color score (2.5±1.3), while 2 % level showed the least score (2.00±.82). The texture showed significant increase at (p<0.01), as 0% level showed the best texture score (3.00±1.6), while 2% level showed the least score (2.00±.73), however the flavor showed significant increase at (p<0.01) , 0% level showed the best flavor score (2.5± 1.18), while 2% level showed the least score (2.2±.95) and the juiciness showed significant increase at (p<0.05), 0% level showed the best score (2.7±1.9) , while 2% level showed the least score (2.00±1.3) . On the other hand Gum Arabic leads to significant decrease in total viable bacterial count, at levels ( 0%, 2%) were (9.7 ± 1.2, 5.5 ± .7) respectively. From the results the most desired level of Gum Arabic to be added to sausage recipe is 2% which is acceptable to the consumer, and there was increase the shelf life and quality of processed beef sausage added with Gum Arabic.