Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage

TLDR: The present study shows that Xylopia aethiopica and Monodora myristica can be used to substitute for Piper nigrum and Myritica fragrans respectively, in the manufacture of fresh pork sausages without affecting the sensory attributes and overall liking of the product.

Abstract: Xylopia aethiopica (African pepper) and Monodora myristica (African nutmeg) are used as spices in Ghanaian local dishes and as traditional medicine. The objective of this study was to substitute two spices in “normal” fresh pork sausage formulation with selected local spices and evaluate their effect on sensorycharacteristics of the product. A 4x4 factorial design was used with 4 spice treatments (Control – Syzygium Gaertner (clove), Allium cepa (onion), Piper nigrum (white pepper) and Myristica fragrans (nutmeg); African pepper (AP) substituted for white pepper; African nutmeg (AN) substituted for nut meg (Myristica fragrans); and combination of AP and AN (AP*AN) at 4 inclusion levels (0%, 0.05%, 0.1% and 0.15%). AP and AN were obtained from the local market in Accra. They were cleaned, dried and blended. The spices were irradiated with dose of 10KGY to reduce microbial load. The experiment had three replicates each replicate was made up of lb treatments. Six trained panellists evaluated the sausages using a 15 cm continuous scale on six sensory parameters (crumbliness, juiciness, palatability, saltiness, off flavour and overall liking), the formulated sausages with the selected local spices at varying concentrations did not differ (p ˃ 0.05) from the control product in all the sensory parameters. However, AP treated sausage at 0.15% was overall rated high. The present study shows that Xylopia aethiopica and Monodora myristica can be used to substitute for Piper nigrum and Myritica fragrans respectively, in the manufacture of fresh pork sausages without affecting the sensory attributes and overall liking of the product.