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

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.