ASSESSMENT OF PROXIMATE COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF MUTTON SAUSAGE PRODUCED FROM DIFFERENT PROCESSING METHODS

Abstract

The study was conducted to determine the proximate composition and organoleptic characteristics of mutton sausage produced using three processing methods (cooked, smoked and cooked-smoked). The treatments were replicated four (4) times, 3 replicates were used for organoleptic analysis and one replicate was used for proximate analysis. The experiment was laid down in a completely randomized design (CRD) with the processing methods as the treatments. Organoleptic analysis was conducted using a panel of 10 judges who evaluated the blind coded samples for acceptability, juiciness, flavour and aroma. Proximate analysis evaluated moisture content, ash, lipid, fiber, crude protein, nitrogen and carbohydrate. Results of organoleptic analysis indicated that processing methods of sausage did not significantly (P<0.05) affect any of the parameters investigated. Result for proximate analysis indicated that processing methods had significantly (P<0.05) affected moisture and carbohydrate contents with cooked sausage and smoked sausage samples having higher moisture content (63.8 and 63.3%, respectively). Similarly, cooked sausage samples had higher carbohydrate content (6.6%) than other samples. All other proximate components were not significantly (P>0.05) affected by processing methods. The study concluded that cooked-smoked sausages should be produced for optimization of organoleptic appeal and nutritional benefits.