Effect of Replacement Levels of Wheat Flour on the Physicochemical and Sensory Properties of Smoke-

There was no refrigeration for meat preservation in the olden days, so sausage preparation was a means to get around it. Sausage making arose out of a need to save money and preserve meat that couldn't be eaten right away after slaughter. The influence of wheat flour substitution levels on the physicochemical parameters and sensory aspects of smoke-dried sausage was investigated in this study. Pre-processing procedures were carried out after purchasing beef, wheat flour, sodium chloride, and seasonings (Table 1). Sausage was made by mixing wheat flour, spices, and salt into minced meat at varied replacement levels (5, 10, and 15%), with 0% serving as a control, and then smoking it. Sensory evaluation and physicochemical properties were determined. Data generated were analyzed. The results from sensory evaluation showed that Product A had the highest response (5.00) to sausage colour. Product A (5.00), B (5.00) and C (4.90) had the highest response for product juiciness. Product A (5.00) and product B (5.00) had better response to taste. For overall acceptability, Product A (5.00) was not different from other products. The addition of wheat flour resulted in higher and greater elasticity and increased acceptability due to higher scores for texture and colour. The protein content showed that Product D (56.33%) had the lowest value, followed by Product B (58.23%), next was Product C (59.57%), and the highest was observed in Product A (60.42%). Product C had the highest value for potassium and phosphorus (122.0 mg/100g and 13.40 mg/100g). Product B and C had the same value (6.17) for pH, next was product A (6.13), the least pH was observed in Product D (6.07). Sausage manufacture is a means of adding value to off-cuts and thereby increasing the utilization of meat. The incorporation of 10% wheat flour to sausage is highly nutritive with better sensory qualities and better economic value.

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