Physicochemical and sensory properties of beef hotdogs extended using african Yam bean (Sphenostylis Stenocarpa), Lima beans (Phaseolus lunatus), Pigeon peas (Cajanus Cajan) and Soybeans (Glycine Max) flour
This study investigated freshly minced-lean-beef of 12.5 kg allotted into 5 experimental models or samples of 2.5 kg each used in formulating beef hotdog without extender (T1) and beef hotdogs extended using flour from African yam bean (T2), lima beans (T3), pigeon peas (T4) and soybeans (T5) respectively for physicochemical and sensory properties on 0, 3, 6 and 9-days of refrigerated (4±1oC) storage. The water holding capacity (WHC) and pH of the beef hotdog extended were higher than the non-extended beef hotdogs; with T5 significantly (p<0.05) best compared to the other samples. On day-9 the WHC varied significantly with T5 (94.00) > T2 (89.20) > T3 (87.50) > T4 (86.80) > T1 (83.90) while for pH; T5 (5.85) > T3 (5.80) > T4 (5.79) > T2 (5.79) > T1 (5.54). The extenders improved juiciness with T5 significantly most preferred while the non-extended (T1) was significantly least preferred. On day-9 the overall-acceptability varied significantly (p<0.5); with T1(5.80) > T3 (4.30) > T5 (3.00) > T2 (2.00) > T4 (1.40). Physicochemical properties were most desirable with soybeans flour while lima beans flour was most preferred among the extenders for sensory overall-acceptability.