EFFECT OF ADDITION CHICKPEAS AND MASH SEED'S LEGUMES POWDER ON THE REFRIGERATED STORAGE STABILITY AND QUALITY CHARACTERISTICS OF BEEF SAUSAGES

Sausage should be stored under hygienic conditions and protected from microbial contamination. The aims of this study were to evaluate the influence of substituting a part of the prime mixture with different proportions of ground chickpea and mash seeds on the refrigerated storage time and quality characteristics of the processed beef sausages. Beef sausages were processed by adding 5%, 10%, 15% and 20% of chickpeas (K) and Mash (M). The sausages were kept under refrigeration (4 - 8 °C) for 1, 3, 6 and 9 days. The results point-out that significant differences (P < 0.01) between means were observed among the storage periods, with the highest pH value recorded at the ninth day of storage with an average of 6.182. On the other side, peroxide value of treatments control (TC) was the highest (2.071), while the lowest average (1.240) was recorded in T1K15and the interaction demonstrated that T2M10 combined with one days of storage recorded the lowest peroxide value (1.098). No contamination with Salmonella was observed during all storage periods. T1K15 recorded the highest water-holding capacity (41.24). Overall, the addition of ground legume seeds prevented shrinkage and weight loss in sausages after thawing. The sensory evaluation results showed no significant differences (P < 0.01) between the mean values of the treatments in terms of flavor, texture, and overall acceptability. Therefore, the study recommended the use of legume seeds, up to 20%, in sausage manufacturing, as it helped extend the shelf life, improved the quality attributes, and overall acceptance of the product.