EFFECT OF USE OF DATE PROCESSING BY-PRODUCT ON SOME PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SAUSAGE

Five concentrations (0, 1.25, 2.5, 3.75 and 5%) of date processing by-product powder as fat replacer and antioxidant were added to sausages. Chemical, physicochemical, lipid oxidation, residual nitrite level and sensory evaluation were done. The moisture, dietary fibre and protein content were significantly increased. Fat content and colour coordinates lightness (L*) and redness (a*) were significantly reduced but yellowness (b*) was not severely affected by the date processing by-product content. Moreover, the addition of date processing by-product to sausages represented an improvement in their nutritional properties, possibly due to the presence of active bio compounds which induce a significant decrease in residual nitrite level and lipid oxidation. Also, in terms of overall acceptability, panellists preferred samples with added 5% date processing by-product.