The Use of Solar Dried Yam in Comminuted Meat Products

Anang, DM, Teye, GA and Gyemfi, NKA (2000) The Use of Solar Dried Yam in Comminuted Meat Products. UNSPECIFIED. UNSPECIFIED. (Unpublished)

Preview

Available under License In Copyright. Download (261kB) | Preview

Abstract

A study was conducted to evaluate the feasibility of using Solar Dried Yam (SODY) for the replacement of some amount of meat in comminuted meat products. Yam used was Dioscorea rotundata and meat selected from the trimmings of the belly side, neck, shoulder and thigh of a bull and pork carcasses. Four (4) different emulsion-type sausages containing 5%, 10%, 15% and 20% Solar Dried Yam, in addition to control (no yam included) were used as treatments. Fats, carbohydrates, moisture and crude protein contents were measured. A 12-member taste panel sensorily assessed the product based on taste to determine of any difference between control and yam-containing product. The triangle test (BS 5929, 1984) was used. Protein content significantly decreased (P<0.05) as level of solar dried yam increases in the product. Including solar dried yam in comminuted meat products led to a high retention of moisture and consequently high cooking yield, as indicated by a relatively low cooking loss (8%) compare to that of the control sample (9%). Moisture content increased significantly (P <0.05) from about 17% in the control sample and 26-41% as the level of solar dried yam increased in the product. The panel were not able to detect any difference in taste in the product containing 5% solar dried yam, however, there was easy detection in differences in tastes of products containing 10-20% of yam. 420,000 cedis (US$185) was saved on the cost of producing 1 tonne of the product at 5% level of solar dried yam in comminuted meat product. It was therefore concluded that 5% level solar dried yam could conveniently be used in the replacement of fat in comminuted meat products with significantly no effect on taste of the product.