Shelf-life and nutritional quality of beef hotdogs extended with different legume flours

Abstract

Four legumes’ flours as meat extenders in beef hotdogs allotted into 5-treatments [without extender (P1), extended using flour from African yam bean (P2), Lima beans (P3), Pigeon peas (P4) and Soybeans (P5)] for lipid oxidation-(mg MDA/kg), microbial load-(log10 cfu/g), cholesterol-(mg/100g) and proximate on 0, 3, 6 and 9-days at 4±1oC. Lipid oxidation in P4 [0.47±0.01 (day-0) to 0.61±0.01 (day-9)] lower (p<0.05) than other treatments. Total bacterial count -TBC, Total fungi count - TFC, Total coliform count - TCC, Escherichia coli and Staphylococcus aureus were absent on day 0 in all treatments. Microbial-load in P1 [TBC (0.75±0.01), TFC (0.20±0.01), TCC (0.70±0.02), Escherichia coli (0.65±0.02) and Staphylococcus aureus (0.75±0.04)] were similar to P4 [TBC (0.40±0.03), TFC (0.02±0.01), TCC (0.55±0.01), E. coli (0.40±0.01) and Staphylococcus aureus (0.60±0.01)] but lower (p<0.05) than other treatments on day-9. Cholesterol in P4 [61.77±0.02 (day-0) to 61.60±0.01 (day-9)] lower (p<0.05) than other treatments and highest in P1 [76.09±0.01 (day-0) to 75.65±0.01 (day-9)]. Protein in P4 [13.55±0.03 (day-0) to 13.25±0.03 (day-9)] lower than P5 only. Crude-fat [17.83±0.03 (day-0) to 17.71±0.03 (day-9)] in P4 was lower (p<0.05) than other treatments. Beef hotdogs with pigeon peas flour was best in limiting lipid oxidation, microbial-load, cholesterol and fat but lower than hotdogs with soybeans flour in protein composition.