Authors : P.D. Mbougueng, D. Tenin and J. Scher
Abstract: The effect of substitution of Bovida spices with locally formulated spices on physico-chemical, microbial and consumer characteristics of beef patties was investigated. The control patty (patty I) was prepared using Bovida spices at the dose of 3g spices kg 1 ground meat, while in patties II, III, IV and V the Bovida spices were substituted with 3,6, 9 and 12g of locally formulated spices Kg 1 ground meat respectively. The type and the levels of added spices did not significantly (p>0.05) affect the moisture, the lipid and the ash content of the raw and the cooked beef patties. The protein content of the samples increased with the levels of added spices in the beef patties. Physico-chemical studies showed that the pH and the TBA value of the raw and the cooked samples were significantly (p<0.05) influenced by the type of spices used. The same trend was observed with the WHC of the raw samples. The penetration index and the cholesterol content were not significantly (p>0.05) affected by the treatment groups. The highest phenolic content was recorded for the patty containing Bovida spices. The lowest values of magnesium and phosphorus were found in the Bovida spices and in the corresponding formulated patties. An inverse trend was observed as far as calcium and iron were concerned. The highest flavour and overall acceptability score were obtained for the patties formulated with Bovida spices and the patties containing 3g and 6g locally formulated spices. Salmonella and shigella, clostridium and staphylococcus were not present in any of the samples analised.
Mbougueng, P.D. , D. Tenin and J. Scher , 2006. Effects of Local Spices on Physico-chemical Microbiological and Consumer Acceptability of Beef Patties . Journal of Food Technology, 4: 16-21.