Influence of Cooking Techniques on the Nutritional Profile and Sensory Properties of Beef Sausages

Authors

  • Samina Fateh Department of Animal Products and Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
  • Ahmad Shah Department of Animal Reproduction, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
  • Jahanzaib Khaliq Department of Veterinary Physiology and Biochemistry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
  • Gul Bahar Khaskheli Department of Animal Products and Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
  • Fazal Haq Directorate of Post Harvest and Food Technology, ARI, Sariab Quetta, Pakistan
  • Muhammad Ahmed Saqib Department of Zoology, Wildlife and Fisheries, University of Agriculture, Faisalabad, Pakistan
  • Israr Ahmed Directorate of Post Harvest and Food Technology, ARI, Sariab Quetta, Pakistan
  • Ayman Fatima Department of Food Science and Technology, The Islamia University of Bahawalpur, Pakistan
  • Umme Habiba Department of Zoology, Wildlife and Fisheries, University of Agriculture, Faisalabad, Pakistan
  • Muhammad Ismail Department of Animal Products and Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
  • Muhammad Umar Farooq Department of Animal Products and Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
  • Maria Memon Department of Veterinary Parasitology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan

DOI:

https://doi.org/10.70749/ijbr.v3i9.2371

Keywords:

Beef sausage, Cooking methods, Steaming, Oven baking, Frying, Nutritional quality, Sensory attributes

Abstract

Background: Beef sausages are widely consumed, but their nutritional and sensory qualities vary with cooking methods. Techniques like steaming, baking, and frying can alter moisture, protein, fat, and flavor. Understanding these effects helps identify the best method to preserve nutrients and improve consumer acceptability. Objective: This study evaluated the effect of cooking methods on the nutritional and sensory quality of beef sausages. Methodology: Four groups were prepared: raw/control (A), steamed (B), oven-baked (C), and fried (D). Results: Moisture content was significantly higher (P≤0.05) in steamed sausages (70.90 ± 0.06%) compared to raw (69.61 ± 0.06%), fried (58.06 ± 0.02%), and oven-baked (56.17 ± 0.15%). On a dry matter basis (DMB), protein levels were 66.56 ± 0.18% (raw), 65.67 ± 0.12% (steamed), 58.06 ± 0.34% (fried), and 56.30 ± 0.43% (oven-baked). Fat was highest in steamed sausages (18.80%) followed by fried (18.21%), raw (16.02%), and oven-baked (14.81%). Ash content peaked in oven-baked sausages (9.27%), then fried (7.97%), raw (6.65%), and steamed (5.52%). Carbohydrates were greatest in oven-baked sausages (21.29%), followed by fried (12.93%), raw (11.14%), and steamed (10.58%). Calorific values (kcal/100g) were significantly higher (P≤0.05) in steamed sausages (471.91), followed by raw (453.84), oven-baked (437.01), and fried (419.09). Sensory analysis showed fried sausages scored best for color, aroma, texture, and flavor, while steamed and oven-baked sausages were rated significantly higher (P≤0.05) for palatability, mouthfeel, and overall acceptability. Conclusion: It is concluded that steaming was the most favorable cooking method, preserving protein content and enhancing sensory acceptance compared to oven baking and frying.

Downloads

Download data is not yet available.

References

1. Abdolghafour, B., & Saghir, A. (2014). Buffalo: a potential animal for quality meat production-a review. Livestock research international, 2(2), 19-29.

2. Abou-Zaid, A. A., Abd-Elmaguid, N. M., Abd El-Hafez, A., & Amer, M. M. (2015). The Effect of Arak Stems Extracts on Chemical Characteristics, Bacterial Activity and Sensory Evaluation of Beef Sausage Products. Int. J. Adv. Agric. Environ. Eng, 2(1), 39-43.

http://dx.doi.org/10.15242/IJAAEE.C0815031

3. Malicki, A. D. A. M., Jarmoluk, A. N. D. R. Z. E. J., & Brużewicz, S. Z. Y. M. O. N. (2004). Effect of sodium lactate used alone or in combination with lysozyme on the physico-chemical and microbiological properties of steamed sausage stored under the refrigeration.

4. Abul-Fadl, M. M. (2012). Nutritional and chemical evaluation of white cauliflower by-products flour and the effect of its addition on beef sausage quality. Journal of Applied Sciences Research, 8(2), 693-704.

5. Agnihotri, M. K., & Pal, U. K. (2000). Quality of chevon sausages in refrigerated storage. INTERNATIONAL JOURNAL OF ANIMAL SCIENCES, 15(1), 69-73.

6. Ahmed, S., Bux Kachiwal, A., Khaliq, J., Shabir Barham, G., Ahmad, T., Bilal Khan, M., ... & Ullah, E. (2024). Effect of prebiotic supplementation on the quality characteristics of rabbit meat. Journal of Advanced Zoology.

https://doi.org/10.53555/jaz.v45i6.5071

7. Al-Jalay, B., Blank, G., Mcconnell, B., & Al-Khayat, M. (1987). Antioxidant activity of selected spices used in fermented meat sausage. Journal of Food Protection, 50(1), 25-27.

https://doi.org/10.4315/0362-028X-50.1.25

8. Al-Shawabkeh, A. F., Mazahreh, A. S., & Quasem, J. M. (2009). Nutritive value of seven varieties of meat products (sausage) produced in Jordan. Pakistan Journal of Nutrition, 8(4), 332-334.

9. Arain, M. A., Khaskheli, M., Rajput, I. R., Rao, S., Fazlani, S. A., Devrajani, K., & Umer, M. (2010). Examination of physical properties of goat meat. Pakistan Journal of Nutrition, 9(5), 422-425.

https://doi.org/10.3923/pjn.2010.422.425

10. Arif, M., Kachiwal, A. B., ur Rehman, Z., Soomro, S. A., Khaliq, J., Bilal, H., ... & Ali, T. A. (2024). Studies On Influence Of Varying Age And Sex On Hematological Indices And Physiological Parameters Of Pateri Goat Breed Of Sindh. Journal of Survey in Fisheries Sciences, 11(1), 108-121.

http://dx.doi.org/10.53555/sfs.v11i01.3020

11. Rai, A. K., Tamang, J. P., & Palni, U. (2010). Nutritional value of lesser-known ethnic meat products of the Himalayas.

12. Asgar, M. A., Fazilah, A., Huda, N., Bhat, R., & Karim, A. A. (2010). Nonmeat protein alternatives as meat extenders and meat analogs. Comprehensive reviews in food science and food safety, 9(5), 513-529.

https://doi.org/10.1111/j.1541-4337.2010.00124.x

13. Dewi, M. (2012). The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage. International Food Research Journal.

http://repository.ppnp.ac.id/id/eprint/1887

14. Dharmaveer, S., Rajkumar, V., & Mukesh, K. P. (2007). Quality and shelf-life of smoked chevon sausages packed under vacuum. American Journal of Food Technology, 2(4), 238-247.

https://doi.org/10.3923/ajft.2007.238.247

15. Bloukas, J. G., & Paneras, E. D. (1993). Substituting olive oil for pork backfat affects quality of low‐fat frankfurters. Journal of Food Science, 58(4), 705-709.

https://doi.org/10.1111/j.1365-2621.1993.tb09339.x

16. Dominguez-Perles, R., Moreno, D. A., Garcia-Viguera, C., Martinez-Ballesta, M. C., Riquelme, F., & Carvajal, M. (2012). Selecting cultivars of broccoli for optimal bioactive components: the influence of saline stress.

https://doi.org/10.17660/ActaHortic.2012.939.19

17. Ertaş, A. H., & Kolsarıcı, N. (1983). Salam, sosis ve sucuklarda hidroksiprolin miktarı üzerinde araştırma. Gıda, 8(5). Gadiyaram, K. M., & Kannan, G. (2004). Comparison of textural properties of low-fat chevon, beef, pork, and mixed-meat sausages. South African Journal of Animal Science, 34(5), 212-214.

18. Hidayat, B. T., Wea, A., & Andriati, N. (2018). Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein. Food Research, 2(1), 20-31.

https://doi.org/10.26656/fr.2017.2(1).106

19. Hilliam, M. (1998). The market for functional foods. International dairy journal, 8(5-6), 349-353.

https://doi.org/10.1016/S0958-6946(98)00057-0

20. Hui, Y. H., Nip, W. K., Rogers, R. W., & Young, O. A. (2001). Gross composition: Meat composition. Meat Science and Applications. Eastern Hemisphere Distribution. Marcel Dekker AG. Hutgasse, 4, 1-19.

21. Khan, B., Soomro, J., Malhi, M., Khaliq, J., Ahmad, T., Namood, S., ... & Memon, M. (2024). Effect Of Dietary Organic Selenium Supplementation On Mass And Enzyme Activities Of Rumen Microbes Of Goat. Journal of Survey in Fisheries Sciences, 11(4), 222-232.

http://dx.doi.org/10.53555/sfs.v11i4.3014

22. Khan, F. A., Kachiwal, A. B., Khaliq, J., Soomro, S. A., Ahmad, T., Khan, M. B., ... & Memon, M. (2024). Effect Of Supplementation Of B-Galacto-Oligosaccharide And Probiotic Mixture On Growth Performance Of Physiologically Stressed Rabbits. Journal of Advanced Zoology, 45(6).

http://dx.doi.org/10.53555/jaz.v45i6.5023

23. Khan, I. U., Afzal, U., Khaliq, J., Sadia, H., Ahmad, T., Khan, S. & Khan, A. R. A. (2025). A Comparative Evaluation Of Age And Sex Related Variations In Hematological And Physiological Parameters In Lassi Breed Camels (Camelus Dromedarius).

https://doi.org/10.5281/zenodo.16931250

24. Khaliq, J., Namood, S., Marri, N. U., Muhammad, A., & Memon, M. (2024). The Impact of Probiotic Supplementation on Gut Health and Immune Function in Poultry: A Clinical Trial. Indus Journal of Animal and Plant Sciences, 2(1), 10-22.

25. Khaliq, J., Rahman, S. U., Shah, M., Ullah, I., Khan, S., Ahmad, T.,& Khaliq, N. (2025). Impact of Heat Stress on Reproductive Efficiency and Fertility Markers in Dairy Cows in Arid Climates. Life Sciences and Environmental Research Journal, 3(01), 28-43. Limberger, V. M., Brum, F. B., Patias, L. D., Daniel, A. P., Comarela, C. G., Emanuelli, T., & Silva, L. P. D. (2011). Modified broken rice starch as fat substitute in sausages. Food Science and Technology, 31, 789-792.

26. MALICKI, A., & BRUŻEWICZ, S. (2004). Porównanie trwałości mikrobiologicznej wybranych produktów mięsnych o różnym poziomie zanieczyszczenia poprodukcyjnego. Clin Exp Med, 13(4), 549-553.

https://doi.org/10.1590/S0101-20612011000300037

27. Martin, J. W., & Rogers, R. W. (1993). Cure levels, processing methods and meat source effects on low‐fat frankfurters. Journal of food science, 58(1), 59-61.

https://doi.org/10.1111/j.1365-2621.1993.tb03211.x

28. Mittal, G. S., & Barbut, S. (1994). Effects of fat reduction on frankfurters' physical and sensory characteristics. Food Research International, 27(5), 425-431.

https://doi.org/10.1016/0963-9969(94)90236-4

29. Essien, E. (Ed.). (2003). Sausage manufacture: Principles and practice. Woodhead Publishing.

30. Mor-Mur, M., & Yuste, J. (2003). High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis. Meat science, 65(3), 1187-1191. https://doi.org/10.1016/S0309-1740(03)00013-5

31. Soltanizadeh, N., Kadivar, M., Keramat, J., Bahrami, H., & Poorreza, F. (2010). Camel cocktail sausage and its physicochemical and sensory quality. International Journal of Food Sciences and Nutrition, 61(2), 226-243.

https://doi.org/10.3109/0963748090337332

32. Paneras, E. D., Bloukas, J. G., & Papadima, S. N. (1996). Effect of meat source and fat level on processing and quality characteristics of frankfurters. LWT-Food Science and Technology, 29(5-6), 507-514.

https://doi.org/10.1006/fstl.1996.0078

33. Raju, C. V., Shamasundar, B. A., & Udupa, K. S. (2003). The use of nisin as a preservative in fish sausage stored at ambient (28±2 C) and refrigerated (6±2 C) temperatures. International Journal of Food Science and Technology, 38(2), 171-185.

https://doi.org/10.1046/j.1365-2621.2003.00663.x

34. Rinaldoni, A. N., Palatnik, D. R., Zaritzky, N., & Campderros, M. E. (2014). Soft cheese-like product development enriched with soy protein concentrates. LWT-Food science and Technology, 55(1), 139-147.

https://doi.org/10.1016/j.lwt.2013.09.003

35. Sachindra, N. M., Sakhare, P. Z., Yashoda, K. P., & Rao, D. N. (2005). Microbial profile of buffalo sausage during processing and storage. Food control, 16(1), 31-35. https://doi.org/10.1016/j.foodcont.2003.11.002

36. Sallam, K. I., Ishioroshi, M., & Samejima, K. (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Science and Technology, 37(8), 849-855.

https://doi.org/10.1016/j.lwt.2004.04.001

37. Sallam, K. I., Ishioroshi, M., & Samejima, K. (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Science and Technology, 37(8), 849-855.

https://doi.org/10.1016/j.lwt.2004.04.001

38. Serdaroglu, M., & Ozsumer, M. S. (2003). Effects of soy protein, whey powder and wheat gluten on quality characteristics of cooked beef sausages formulated with 5, 10 and 20% fat. Electronic Journal of Polish Agricultural Universities, 6(2), 3.

39. Shahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review. Journal of functional foods, 18, 820-897.

https://doi.org/10.1016/j.jff.2015.06.018

40. Sheard, P. R., Nute, G. R., & Chappell, A. G. (1998). The effect of cooking on the chemical composition of meat products with special reference to fat loss. Meat science, 49(2), 175-191.

https://doi.org/10.1016/S0309-1740(97)00137-X

41. Shazinosh, M. U. F., Namood, S., Marri, N. U., Khan, Z., Bismillah, A. U., & Kabir, A. (2024). Studies on concentration of some milk metabolic enzymes at different parities, stage of lactation and their correlation with composition and yield of milk in Red Sindhi Cows. Journal of Survey in Fisheries Sciences, 11(4), 175-188.

https://doi.org/10.53555/sfs.v11i4.2902

42. Marcos, C., Viegas, C., de Almeida, A. M., & Guerra, M. M. (2016). Portuguese traditional sausages: different types, nutritional composition, and novel trends. Journal of Ethnic Foods, 3(1), 51-60.

https://doi.org/10.1016/j.jef.2016.01.004

43. Sutton, D. S., Hand, L. W., & Newkirk, K. A. (1995). Reduced fat, high moisture beef frankfurters as affected by chopping temperature. Journal of Food Science, 60(3), 580-582.

https://doi.org/10.1111/j.1365-2621.1995.tb09831.x

44. Sylvia, S. F., Claus, J. R., Marriott, N. G., & Eigel, W. N. (1994). Low‐fat, high‐moisture frankfurters: Effects of temperature and water during extended mixing. Journal of Food Science, 59(5), 937-940.

https://doi.org/10.1111/j.1365-2621.1994.tb08162.x

45. Szczepaniak, B., Piotrowska, E., Dolata, W., & Zawirska-Wojtasiak, R. (2005). Effect of partial fat substitution with dietary fiber on sensory properties of finely comminuted sausages part I. wheat and oat fiber. Polish journal of food and nutrition sciences, 55(3), 309-314.

46. Unar, S. A., Memon, A., Kalhoro, D. H., Kalhoro, W. A., Samo, F. A., Kondhar, I. A., ... & Unar, M. Z. (2025). Effect of various concentrations of pomegranate peel waste on the growth performance and nutrient digestibility of broilers. Pure and Applied Biology (PAB), 14(2), 664-674.

https://dx.doi.org/10.19045/bspab.2025.140063

47. Ullah, M., Khan, F. A., Khan, M. U., Shah, S. N., Riaz, M. S., Solangi, N. A., & Kabir, A. (2024). Revolutionizing Livestock Management: Probiotics As Immunomodulators For Health And Productivity. Journal of Survey in Fisheries Sciences, 11(3), 141-149.

https://doi.org/10.53555/sfs.v11i3.2406

48. Ullah, S. A., Hassan, F., Khaliq, J., Ullah, I., Khan, S., Ahmed, S., & Saboor, A. (2025). Therapeutic Potential of Green Synthesized Zinc Oxide Nanoparticles Derived from Withania coagulans Extract against High-Fat Diet Associated Hyperlipidemia in Rat Model. Indus Journal of Bioscience Research, 3(5), 547-559.

http://dx.doi.org/10.70749/ijbr.v3i5.1368Verbeke

49. W., Pérez-Cueto, F. J., de Barcellos, M. D., Krystallis, A., & Grunert, K. G. (2010). European citizen and consumer attitudes and preferences regarding beef and pork. Meat science, 84(2), 284-292.

https://doi.org/10.1016/j.meatsci.2009.05.001

50. Williams, P. (2007). Nutritional composition of red meat. Nutrition & Dietetics, 64, S113-S119.

https://doi.org/10.1111/j.1747-0080.2007.00197.x

51. Yılmaz, I., Şimşek, O., & Işıklı, M. (2002). Fatty acid composition and quality characteristics of low-fat cooked saus -8ages made with beef and chicken meat, tomato juice and sunflower oil. Meat science, 62(2), 253-258.

https://doi.org/10.1016/S0309-1740(01)00255

52. Zanardi, E., Ghidini, S., Conter, M., & Ianieri, A. (2010). Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters. Meat Science, 86(3), 742-747.

https://doi.org/10.1016/j.meatsci.2010.06.015

Downloads

Published

2025-09-30

Issue

Vol. 3 No. 9 (2025): Indus Journal of Bioscience Research

Section

Original Article

License

Copyright (c) 2025 Indus Journal of Bioscience Research

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Fateh, S., Shah, A., Khaliq, J., Khaskheli, G. B., Fazal Haq, Saqib, M. A., Ahmed, I., Fatima, A., Umme Habiba, Muhammad Ismail, Farooq, M. U., & Memon, M. (2025). Influence of Cooking Techniques on the Nutritional Profile and Sensory Properties of Beef Sausages. Indus Journal of Bioscience Research, 3(9), 230-242. https://doi.org/10.70749/ijbr.v3i9.2371