FORMULATION AND PROCESS OF MAKING BEEF SAUSAGE USING PINEAPPLE SKIN FLOUR

Abstract

This invention relates to the formulation and process of making beef sausage with the addition of pineapple peel flour (Ananas comosus (L.) Merr.) as a dietary fiber enrichment. The manufacturing process begins with the production of pineapple peel flour through the stages of cleaning the pineapple peel, drying at a temperature of about 50°C for about 20 hours, then refining until flour with a water content of about 10% is obtained. Pineapple peel flour is then added as much as 3% (w / w) into the sausage formulation consisting of beef, 2.5% (w / w) garlic, 3% (w / w) skim milk, 1% (w / w) sugar, 1% (w / w) pepper, 2.5% (w / w) egg white, 6% (w / w) tapioca flour, 8% (w / w) vegetable oil, 1% (w / w) salt, and 5% (w / w) ice cubes. All ingredients are mixed to form a homogeneous emulsion, inserted into a collagen sleeve, heated at a temperature of about 70 ± 2°C for about 15 minutes, then cooled using ice water for about 10 minutes.The formulation and process yield a beef sausage product with a water holding capacity of 56.15%, a cooking loss of 4.29%, an antioxidant activity of 26.18%, and a dietary fiber content of 1.49%. This invention provides an alternative use of pineapple peel as a dietary fiber enrichment in beef sausage formulations through a simple and easily applicable process in the food industry.