Influence of Corn Cob Supplementation and Cooking Methods on the Physicochemical Properties of Beef Sausage

This study evaluated the influence of corn cob (CC) supplementation and cooking methods on the physicochemical properties of beef sausage. Beef samples (n=40) were either supplemented with 0, 2.5 or 5% CC and were either cooked by normal boiling (100 oC for 30 min) or sous vide (60 oC for 6 hours) cooking methods and refrigerated for 28 days. Result revealed that beef sausages cooked by sous-vide had lower cook loss compared with the sausages cooked by normal boiling (P < 0.05). Beef sausages supplemented with 2.5% CC had higher pH compared with other sausages (P < 0.05). Lightness was greater in beef sausages containing 5% CC compared with other sausages (P < 0.05). Beef sausages supplemented with 2.5% CC had greater redness compared with beef sausage supplemented with 5% CC (P < 0.05). Redness in beef sausage with 0% CC did not differ from those of other sausages. Yellowness was lower in beef sausage supplemented with 0% CC compared with the 2.5% and 5% CC supplemented sausages (P < 0.05). Cooking method did not affect the pH, lightness and yellowness of beef sausages (P>0.05). Sous vide sausages had greater redness compared with sausages cooked by normal boiling (P < 0.05). The highest and lowest pH was recorded on day 14 and day 28 beef sausages respectively. The pH of beef sausages on days 0 and 7 did not differ but was lower than that of day 21 and higher than that of day 28 (P < 0.05). The impact of storage days on the lightness, redness and yellowness of beef sausages was inconsistent. These findings suggest that 2.5% corn cob and sous vide cooking exert beneficial effects on the physicochemical properties of beef sausages.