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Nutritional and chemical evaluation of white cauliflower by-products flour and

the effect of its addition on beef sausage quality

Article in Journal of Applied Sciences Research · February 2012

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 693
Journal of Applied Sciences Research, 8(2): 693-704, 2012
ISSN 1819-544X
This is a refereed journal and all articles are professionally screened and reviewed

ORIGINAL ARTICLES
Nutritional and Chemical Evaluation of White Cauliflower By-Products Flour and the
Effect of Its Addition on Beef Sausage Quality

Abul-Fadl, M.M.

Food Science and Technology Department,Faculty of Agriculture, Al-Azhar University, Cairo.

ABESTRACT

This research was carried out to threw the light on the nutritional quality of white cauliflower by-products
(WCBP) of both upper stem and leaf midribs flours with regards its content of protein, indispensable amino
acids, crude fiber and nutritious minerals, and as well to determine its content of antioxidant compounds (total
phenols, flavonoids and glucosinolates) which naturally occurrence phytochemicals in cruciferous vegetables.
Moreover, to try to incorporate the WCBP as cheap sources of enriched macro and micro-nutrients in a
manufacture of beef sausage instead of animal fat (as fat replacements). Also, the effect of addition of the
WCBP at different levels (2.5, 5 and 7.5 %) on the most important of quality criteria (chemical composition,
physico-chemical properties and sensory attributes) of beef sausage was investigated. The current results
indicated that the WCBP was richness with protein, nutritious minerals (most macro and micro-elements) and
crude fiber, and as well it contained the most indispensable amino acids at exceptionally high content. In
addition, the WCBP exhibited an exceptionally high content of antioxidant compounds. Furthermore, the
incorporation of the WCBP into the beef sausage, as partial fat replacement, caused an improvement the
physicochemical quality criteria (the pH value, WHC, TVB-N content, TBA value and cooking characteristics)
as compared to the control sample. Also, all beef sausage trials containing the WCBP at different levels
exhibited a good sensory properties and better acceptability when compared to the control sample. It could be
concluded that the utilization of white cauliflower by-products flour in production of meat products and in food
fortification as a good and available inexpensive source of protein, minerals, antioxidant compounds especially
phenolic compounds and crude fiber to improve the nutritional, physico-chemical and sensory quality criteria
with lowering the cost of product.

Key words: Cauliflower by-products, Fresh sausage, Fat replacement, Quality criteria, Sensory quality.

Introduction

Today’s society, in which there is a great demand for appropriate nutritional standards, is characterized by
rising costs and often decreasing availability of raw materials together with much concern about environmental
pollution. Consequently there is a considerable emphasis on the recovery, recycling and upgrading of wastes.
This is particularly valid for the food and food processing industry in which wastes, effluents, residues, and by-
products can be recovered and can often be upgraded to higher value and useful products (Laufenberg et al.,
2003). Domestic use or export of fresh or processed fruits and vegetables leave huge amounts of wastes, which
are being ploughed back into the field and act as soil conditioner, or are left on the road side posing great threat
to the environment. Otherwise, if used judiciously, these wastes may serve as good sources of nutrients for
livestock (Wadhwa et al., 2006). Many by-products may be useful as source of nutrients and potentially
functional ingredients, giving the opportunity to obtain added value products. There is then a necessity to first
study the composition of every by-product and its potential for future use (Domínguez-Perles et al., 2010).
In general, by-products from handling and commercialization of vegetables have been traditionally
valorized as animal feedstuff, in fibre production, and in fuel production. In recent years, a number of studies
have proposed some vegetable by-products being valorised as a source of natural antioxidants. In fact,
cauliflower by-product has been proposed as cheap source of enriched polyphenol extract. The consumption of
polyphenol-rich foods or beverages seems to be associated with the prevention of some types of diseases
(Llorach et al., 2005).
Cauliflower has the highest waste index, i.e. ratio of non-edible to edible portion after harvesting (Kulkarni
et al., 2001), and thus generates a large amount of organic solid waste, which creates a foul odour on
decomposition. It is considered as a rich source of dietary fiber and it possesses both antioxidant and
anticarcinogenic properties. Phenolic compounds and vitamin C are the major antioxidants of brassica

Corresponding Author: M.M. Abul-Fadl, Food Science and Technology Department, Faculty of Agriculture, AL-Azhar
University. Cairo, Egypt.
E-mail: [email protected]
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J. Appl. Sci. Res., 8(2): 693-704, 2012

vegetables, due to their high content and high antioxidant activity (Podsedek, 2007) Disposal of the non-edible
portion of cauliflower (cauliflower waste), which contributes to about 45–60% of the total weight of the
vegetable, remains a crucial problem (Oberoi et al., 2007). Unfortunately, cauliflower waste in developing
countries like India does not find any significant commercial use, despite containing appreciable amount of
proteins and minerals. There is very scanty literature available on the use of vegetable residues, especially
cauliflower waste for enzyme production (Oberoi et al., 2008).
Sausages are popular meat products for several millions of consumers worldwide and as functional foods,
which designed to maintain or even promote human health. Their positive effects are due to additions of either
active ingredients or removal or replacement of undesirable substances (Hilliam, 1998). Recently, the demand
for low-fat beef products has increased due to consumers’ concern about high fat diets, leading the food industry
to develop light versions of their traditional products (Limberger et al., 2011). Many types of fat substitutes are
used in the meat industry, one of them being dietary fiber. The production of processed meats rich in dietary
fiber is now one of the most dynamically developing branches of the production of low-calorie foodstuffs
(Szczepaniak et al., 2005).
This study presents an alternative to utilize the white cauliflower residues, which constitutes the largest
volume of vegetable, with respect to its handling and disposal. The purpose of this study was to analyze the
chemical composition and physicochemical properties of two different flours obtained from white cauliflower
crop remains (upper stem, stalks and Leaf midribs). This was done by identifying and quantitative their macro
and micro nutrients. Also, this research was carried out to try to produce the fresh sausage partially containing
white cauliflower by-products flour as fat replacement, and therefore to threw the light on the influence of
incorporating cauliflower by-products flour on the chemical composition, physicochemical quality criteria, and
sensory attributes of fresh beef sausage.

Materials and Methods

Materials:

1- Cauliflower vegetable:

Fresh white cauliflower (Brassica oleracea L. var. botrytis) variety was obtained in one batch from local
market in Matariya region, Cairo, Egypt. Cauliflower vegetable separated into the floret, stem and leaves. Stems
were dissected into upper and lower regions of almost equal length. Fifteen of whole white cauliflower
vegetable at three different sizes (large - medium - small) was divided into equal parts; each size was consisted
of five plants. Each whole cauliflower was separated at different four parts as follows: florets (edible portion),
upper stem, stalks and leaf midribs (non-edible portion) and the remaining of the plant (lower stem and leaves)
and then weighed. The main average weight of each part of the plants individually was calculated by statistical
analysis in order to know the percentage of edible and non-edible portions of the cauliflower vegetable. Upper
stem, stalks and leaf midribs of white cauliflower by-products as shown in Fig. (1) were used in this
investigation as source of dietary fiber, antioxidant compounds and others macro- and micro- nutrients, but the
lower stem and leaves without the midrib were removed.

Fig. 1: Non edible portions of white cauliflower vegetable

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J. Appl. Sci. Res., 8(2): 693-704, 2012

2- Beef Meat, Animal Fat And Natural Casing:

The beef meat, animal fat and natural sheep intestine casing were obtained from the local butcher shop in
Matariya region, Cairo, Egypt. The lean meat was separately from visible fat, tendons and other connective
tissues, and then stored in a refrigerator at 4±1°C overnight. The casing was soaked in 5% lactic acid solution
for 20 min before filling as described by Gök et al. (2011).

3- Soybean flour:

It was obtained from Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.

4- Spices:

Spices mixture ingredients, as shown in Table (1), were obtained from Harraz market, Cairo, Egypt.

Table 1: The formula used for fresh beef sausage preparation.

Ingredients % Ingredients % Spices mixture %
Lean meat 68.0 Sod. chloride 1.60 Cumin 0.80
Animal fat 15.0 polyphosphate 0.30 Black pepper 0.60
Sucrose 0.50 Sod. nitrite 0.01 Sweet red pepper 0.60
Fresh garlic paste 1.20 Sod. nitrate 0.04 Hot red pepper 0.50
Soybean flour 4.0 Spices mixture 2.50
Ice water 10.0
*animal fat had been substituted with 2.5, 5.0, and 7.5 % of cauliflower by-products flour (CBF).

5- Another ingredient:

Garlic, sucrose and salt (sodium chloride) were obtained from the local market in Nasr City, Cairo, Egypt.
Sodium tripolyphosphate, and sodium nitrate and nitrite were obtained from Adwic Laboratory Chemicals Co.
Cairo, Egypt.

Methods:

Preparation Of White Cauliflower By-Products Flour:

The upper stem, stalks and leaf midribs samples were washed, dried at ambient temperature (25 ±2˚C),
chopped with a sharp knife to small pieces, then placed in holed salvers and dried in an air oven provided with a
motor fan (50-55°C for 10-12 hr) till moisture of 7-8 %. The dehydrated flakes were ground by using a
laboratory disc mill (Braun AG Frankfurt Type: KM 32, Germany) to particles 30 mesh as described by Oberoi
et al. (2008) and Campas-Baypoli et al. (2009).

Preparation Of Fresh Beef Sausage:

a- Ground beef preparation: Ground beef was prepared by using aseptic procedures, sterile utensils and
sanitized equipment. The meat was ground in meat grinder (Italmans, Motore Asincrono monoface, Italy)
through 6mm grinder plate at ambient temperature (25±2°C).
b- Fat replacement: The animal fat was partially replaced individually by 0, 2.5, 5.0, and 7.5 % of both
upper stem and leaf midribs flours from the total formula of fresh beef sausage.
c-Fresh sausage formulation: Seven batches of fresh beef sausage were processed, six of them based on the
replacement of fat with cauliflower by-product flours (of both upper stem and leaf midribs) at different levels,
2.5, 5.0, and 7.5 %, and the later batch as control. The white cauliflower by-product flours were hydrated by
adequate portion of water. All ingredients were mixed by mixer (Braun AG, No, 4122, Germany) for 5min. to
ensure good distribution, then stuffed into natural casing and hand linked to links 8-10 cm in length. All batches
were sprayed with potassium sorbate solution (25%) to avoid the growing of molds, ripened for 16 h at 30˚C
and 80-90% relative humidity (Bruna et al. 2001). Then packed in polyethylene bags and stored in refrigerator
at 4±1˚C for the further analysis.
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J. Appl. Sci. Res., 8(2): 693-704, 2012

Cooking Of Fresh Beef Sausage:

Produced fresh beef sausages were cooked for measuring the fat and moisture retention, cooking yield and
cooking loss, and the sensory evaluation for them. Fresh sausage samples were pan-fried by little of sunflower
seed oil in a stainless shallow-pan.

Cooking Characteristics:

Sausage samples were weighed before and after cooking by pan-fat frying to estimate the amount of fat and
moisture retained, and cooking yield as the equation described by Aleson-Carbonell et al. (2005). Also, cooking
loss was expressed as g/100 g and calculated by the weight difference between uncooked and cooked sausage
samples and calculated as average value (n = 3) ± standard error according to Barbanti and Pasquini (2005).

Physical Analysis:

The WHC of produced fresh beef sausage was determined by the filter press method as described by
Soloviev (1966). A planimeter (PLACOM Digital planimeter KP- 90 N) was used for measured the outer zone
areas were formed on the filter paper for all samples. The pH value of fresh beef sausage produced was
determined according to the procedure described in AOAC (2000), using a calibrated pH meter (JENWAY
model 3505, UK).

Chemical Analysis:

Moisture, protein (Nx6.25), ether extract, ash, and fiber contents of upper stem and leaf midribs flours and
fresh beef sausage produced were determined using the methods described of the AOAC (2000). Total
carbohydrates were calculated by differences. Also, the energy values were calculated theoretically according to
the method described by Paul and Southgate (1979). The amino acids profile of both upper stem and leaf
midribs flours was determined as described by Moore et al. (1958) and Spackman et al. (1958). The analysis
was performed in Central Service Unit, National Research Center, Egypt using LC3000 amino acid analyzer
(Eppendorf-Biotronik, Germany). Minerals (calcium, magnesium, potassium, sodium, iron, zinc, and sulfur)
content of both upper stem and leaf midribs was determined according to the standard method of AOAC (2000),
using Atomic Absorption Spectrophotometer (GBC, Model 932AA, Australia) at the Regional Center of
Mycology and Biotechnology, Cairo, Egypt. Phosphorus was determined by spectrophotometer using
molybdovandate method according to the standard procedure of A.O.A.C. (2000).
The total volatile basic- nitrogen (TVB-N) content in prepared fresh beef sausage was determined by
macro-distillation method as described by Pearson (1976). Thiobarbituric acid (TBA) values of prepared fresh
beef sausage were estimated by colorimetric method at 538nm using digital spectrophotometer (Spekol 11 No.
849101, Carl Zeiss JENA) as mg malonaldehyde / kg sample; according to the method of Pearson (1976).
The measurement of total phenolics (TPs) content was conducted according to the modified Folin–
Ciocalteu colorimetric method Singleton et al. (1999) at 760 nm using an UV/Visible spectrophotometer. Gallic
acid was used as a standard, and then the results were expressed as gallic acid equivalents (GAE) per 100 g dry
matter. Total flavonoids were analyzed according to the method described by Bahorun et al. (2004).The samples
absorbance was measured at 510 nm on a spectrophotometer against the blank (distilled water) and the total
flavonoids content was expressed as mg rutin equivalents/100 g (dry weight basis). Glucosinolates content was
determined in upper stem and leaf midribs flours as allyl isothiocyanate (mg/100g dry weight basis) by using
titratable method as the procedure described the standard methods of AOAC (2000).

Sensory Evaluation

Samples of fresh beef sausage containing upper stem and leaf midribs flours as a substitute of fat at
different ratios of 0, 2.5, 5.0, and 7.5 % were subjected to sensory evaluation according to Salazar et al. (2009),
Mallika and prabhakar (2011). Sensory evaluation was carried out by 10 panels from educational organization
members of Food Science and Technology Department, Faculty of Agriculture, Cairo, Al-Azhar University. The
sensory technique was carried out by using a hedonic test ten-point scale to evaluate color, taste, odor,
tenderness, juiciness, appearance and overall acceptability of the tested product samples.

Statistical Analysis:

Data of sensory attributes for fried fresh beef sausages were statistically analyzed by using SPSS (version
16.0 software Inc. Chicago, USA) of Completely Randomized Design as described by Gomez and Gomez
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J. Appl. Sci. Res., 8(2): 693-704, 2012

(1984). Treatment means were compared using the Least Significant Differences (LSD) at 0.05 levels of
probability and Standard Error. Computations and statistical analysis of data were done using facilities of
computer and statistical analysis system package SAS (1985).

Results and Discussion

Percentage Of Edible And Non Edible Portions Of White Cauliflower Vegetable:

The mean average weight of edible and non edible portions for fifteen white cauliflower vegetable at
different sizes (Mean±SE) is listed in Table (2). The obtained results from the dissection of the cauliflower plant
then, on a fresh weight basis, the florets as the edible portion represented about 35.42 % of the aerial plant.
Thus, the remaining of the plant represented about more than 64 % from the total weight as waste (non-edible),
this rest of the plant can be considered as a processing by-product (Femenia et al., 1998).

Table 2: The mean average weight (Mean±SE) of edible and non edible portions of white cauliflower vegetable.
Weight (gm) of different portions for cauliflower vegetable.
Cauliflower vegetable Edible portion Non edible portions (by-products)
Total weight
size Leaf midribs
Floret (gm) Upper stem (gm) Residues (gm)
(gm)
*Big size 1686±71.73 827±36.93 1245±89.52 466.6±24.70 4224.6
*Medium size 706±22.49 601±65.62 667±65.31 403±26.39 2377
*Small size 407±41.73 306±36.72 358.4±51.87 230±34.29 1301.4
Means (gm) 933±84.38 578±62.60 756.8±85.22 366.53±30.82 2634.33
(%) 35.42 21.94 28.73 13.91
*Mean average weight of five cauliflower vegetable for each size

Also, from the same former results (Table 2), it could be observed that the main average of the upper stem
of the cauliflower by-products used in this investigation was 21.94% from the total weight of the plant, on fresh
weight basis, this percent of the waste can be utilized as an important substrate for production of industrially
important products (Femenia et al., 1997). Leaves also represent a significant proportion of the cauliflower plant
but they were considered less acceptable for use as a fibre supplement because of product discoloration from
chlorophyll (Femenia et al., 1998). The leaf midribs, as cauliflower by-product, were found to be as 28.73%
from the total weight of cauliflower plant. The present results are in agreement with those found by Femenia et
al. (1998) and Oberoi et al. (2008) who reported that the florets, stem portions and the leaves accounted about
35-40%, 25-30% and 30-35% of the total weight of cauliflower plant, respectively.
From the above discussion, it could be concluded that more than 50% from the total weight of the
cauliflower plant as the waste may be used as a good source of the dietary fiber and macro and micro-nutrients
in food processing. As previously mentioned, the disposal of the non-edible portion of cauliflower (cauliflower
waste), which contributes to about 45–60% of the total weight of the vegetable, remains a crucial problem.
Unfortunately, cauliflower waste in developing countries like India does not find any significant commercial
use, despite containing appreciable amount of proteins and minerals (Oberoi et al., 2007).

Nutritional Quality For White Cauliflower By-Product Flours:

A - Gross Chemical Composition:

The chemical composition of white cauliflower by-products powders is listed in Table (3), namely
moisture, protein, ether extract, ash, dietary fibers and total carbohydrates. It could be concluded that both upper
stem and leaf midrib powders contained a high amount of crude protein, which were found to be as 22.0 and
16.0% (on wet weight basis), respectively.

Table 3: Gross chemical composition (*Means ±SE) of white Cauliflower by-product powders.
Cauliflower by-product powders
Properties (%)
Upper stem Leaf midribs
Moisture 7. 65 ± 0.9 6.93 ± 0.72
Crude protein 22.01 ± 2.1 16.09 ± 1.91
Ether extract 4.44 ± 0.22 6.09 ± 0.34
Ash content 8.64 ± 1.1 14.21 ± 0.92
Total dietary fiber 10.05 ± 0.8 13.67 ± 0.78
**Total carbohydrates 47.21± 2.2 43.01± 1.70
*Means ± SE: Means of triplicate determinations for tested chemical component
± standard error ** Total carbohydrates: calculated by differences
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J. Appl. Sci. Res., 8(2): 693-704, 2012

From the obtained data (Table 3), it could be also observed that ash and crude fiber contents were found in
a considerable amounts, which were represented about 8.64 and 10.05% in upper stem powder ,14.21 and
13.67% in leaf midribs powder (on wet weight basis), respectively. On the other hand, the upper stem powder
had a higher percent of crude protein than those found in leaf midribs powder, on contrast, leaf midribs powder
had higher amounts of both ash and crude fiber contents than those found in upper stem powder.
Thereupon, the white cauliflower by-products powders are considered a good source of protein, minerals
and crude fiber. Therefore it should be utilized in food fortification. The above mentioned data are in accordance
with those obtained by Wadhwa et al. (2006); Oberoi et al. (2008); Stojceska et al. (2008) and Thilagam et al.
(2011).

B- The Nutritional Protein Quality:

The nutritional protein quality of white cauliflower by-product powders was evaluated according to their
content of indispensable amino acids (IAAs), in comparison to the reference protein pattern of FAO/WHO
(1973), as shown in Table (4).

Table 4: Amino acids composition of white cauliflower by- product powders, compared with the reference protein pattern of FAO/WHO.
Cauliflower by-products powder Amino acids score (%)
Upper stem Leaf midribs FAO/WHO
Amino acids
g/100g g/100g g/100g g/100g g/100g protein
sample protein sample protein Upper stem Leaf midribs
+
I.A.As
Lysine 1.13 5.56 0.96 6.92 5.5 101.09 125.81
Meth+ Cyst 0.20 0.98 0.16 1.15 3.5 28.00 32.85
Isoleucine 0.64 3.15 0.58 4.18 4.0 78.75 104.50
Leucine 2.10 10.33 0.97 6.99 7.0 147.57 99.85
Phen + Tyro 2.41 11.86 1.33 9.59 6.0 197.66 159.83
Therionine 0.55 2.70 0.53 3.82 4.0 67.50 95.50
Valine 1.11 5.46 0.75 5.41 5.0 109.20 108.20
Total I.A.As 8.14 40.04 5.34 38.06 35.0
++
D.A.As
Histidine 0.49 2.41 0.48 3.46
Aspartic 1.96 9.65 1.34 9.66
Glutamic 4.75 23.38 3.80 27.41
Serine 0.90 4.43 0.68 4.90
Glycine 0.40 1.96 0.39 2.81
Arginine 0.60 2.95 0.37 2.66
Alanine 2.20 10.83 1.24 8.94
Proline 0.87 4.28 0.28 2.02
Total D.A.As 12.17 59.89 8.52 61.86
I.A.As: indispensable amino acids ++D.A.As: Dispensable amino acids
Meth+ Cyst: Methionine+Cystine (amino acids containing sulfur)
Phen + Tyro: Phenylalanine + Tyrosine (aromatic amino acids). Tryptophan was not determined

As illustrated in the former Table, the white cauliflower by-product of both upper stem and leaf midribs
powders contained a much higher exceptionally content of aromatic amino acids (Phenylalanine & tyrosine),
lysine, leucine and valine, which are usually deficient in the most foodstuffs, than the reference protein pattern.
On the other hand, white cauliflower by-product powders protein had lower contents of amino acids-containing
sulfur (Methionine & cystine) and therionine, especially in upper stem powder, than those of the reference
protein pattern. Moreover, upper stem powder had a higher content of leucine, aromatic amino acids and valine
than those found in leaf midribs powder, but it had a lower content of lysine, isoleucine and therionine than that
found in leaf midribs powder.
As also given in Table (4), glutamic acid was the major amino acids in both upper stem and leaf midrib
powders, it was represented about 23.38 and 27.41%, respectively. From the same Table, it could be also
observed that white cauliflower by-products powder protein had a considerable content of dispensable amino
acids; especially aspartic acid and alanine. Therefore, the incorporation of too much available white cauliflower
by-products powder, in Egypt, into the meat products and the other foodstuffs especially which deficient in
aromatic amino acids (Phenylalanine & tyrosine), lysine, leucine, isoleucine and valine has a great economic
value and a good standpoint in food technology and human nutrition.
Generally, upper stem or leaf midribs powders are considered as good source of indispensable amino acids.
The amino acids profile of white cauliflower by-products powders are relatively comparable with those obtained
by Slupski et al. (2009).
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C- Minerals Content Of White Cauliflower By-Product Powders:

The nutritional quality of white cauliflower by-product powders with regards their minerals (macro and
micro-elements) content was evaluated and the obtained results were recorded in Table (5).

Table 5: Minerals content (*Means ±SE; mg/100g dry matter) of white cauliflower by-product powders.
Tested Upper stem Leaf midribs **RDA (mg/ day)
minerals (mg/100g) (mg/100g) Children Adults
Ca 470 ± 0.30 1033 ± 0.29 800 800 – 1200
Mg 83 ± 0.31 140 ± 0.08 80 – 170 280 – 350
K 3567 ± 0.72 3353 ± 1.09
Na 383 ± 0.05 710 ± 0.14
P 327 ± 0.02 187 ± 0.02 800 800 – 1200
Fe 37 ± 0.03 35 ± 0.03 10 10 – 15
Zn 21.3 ± 0.16 28.7 ± 0.07 10 12 - 15
S 707 ± 0.12 653 ± 0.09
*Means ± SE: Means of triplicate determinations for tested minerals component ± standard error
**Recommended Dietary Allowances reported from Food and Nutrition Board, (1989).

As shown in the obtained results of Table (5), potassium was the major of macro-elements in both upper
stem and leaf midrib powders samples, it was represented about 3567 and 3353 mg/ 100 g (dry matter),
respectively.
The same previous data (Table 5) also indicated that white cauliflower by-product powders contained a
higher amount (mg/100g dry matter) of macro-elements such as calcium, sodium and magnesium. Leaf midrib
powder had approximately 2-fold of these minerals content found in upper stem powder. However phosphorus,
which is considered one of the most important of minerals, was found in upper stem powder to be higher level
than in leaf midrib powder. From the same data (Table 5), it could be noticed that white cauliflower by-product
powders (both upper stem and leaf midrib powders) contained a considerable amounts of both iron and zinc (as
the important of micro-elements) when compared with the reference of minerals pattern (Recommended Dietary
Allowances of minerals, 1989).
The above mentioned data are in accordance with those reported by Wadhwa et al. (2006); Oberoi et al.
(2008) and Jahangir et al. (2009). Thereupon, white cauliflower by-product powders characterize with its
richness with the most tested minerals, and therefore it should be utilized in food fortification. Generally, they
are considered as a good source of macro and micro-elements.

Antioxidant Compounds Of White Cauliflower By-Product Powders:

In recent decades, flavonoids and glucosinolates (GLS) have been the focus of much research, due to their
potential as health promoting phytochemicals. Flavonoids exhibit antioxidant and antimicrobial properties and
have been investigated extensively regarding their ability to lower the risk of cardiovascular diseases. GLS will
upon degradation by either enzymes within the plant or by decomposition within the alimentary tract, yield
secondary compounds that have been linked to a reduced risk of specific forms of cancer Volden et al. (2009).
The health promoting phytochemicals including; total phenolic, total flavonoids and glucosinolates contents
as antioxidant compounds which are naturally occurred in white cauliflower by-products powders were
determined, as shown in Table (6).
From the obtained data (Table 6), it could be noticed that the phenolic compounds was the major
antioxidants compounds found in both white cauliflower by-products powders, it was represented about 3784
mg /100g (dry matter) in upper stem powder, which was more 2 fold higher than that found in leaf midrib
powder (1581mg /100g dry matter).

Table 6: Antioxidant compounds content (mg/100g on dry weight basis) of white cauliflower by-product powders on dry matter
(*Mean±SE).
Cauliflower by-products powder
Antioxidant compounds
Upper stem Leaf midribs
Total phenolics
3784 ± 21.0 1581± 15.2
(mg /100g dry matter)
Total flavonoids
2645 ± 16.50 1049 ± 12.30
(mg /100g dry matter)
**Glucosinolates content
727 ± 20.30 495 ± 17.45
(mg/100g dry matter)
*Means ± SE: Means of triplicate determinations for tested antioxidant component ±
standard error. * *Glucosinolates determined as Allyl isothiocyanate
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J. Appl. Sci. Res., 8(2): 693-704, 2012

The total flavonoids in upper stem powder was much higher (2645 mg /100g dry matter) than those found
in leaf midribs powder (1049 mg /100g dry matter) as shown in Table (6). These results are in accordance with
those obtained by Llorach et al. (2003); Llorach et al. (2005) and Cabello-Hurtado et al. (2012).
From the same Table (6), it could be also observed that upper stem powder had a higher content (727
mg/100g DM) than that found in leaf midrib powder (495 mg /100g DM) of glucosinolates content as allyl
isothiocyanate, which is considered one of the most important phytochemicals having the antioxidant,
antimicrobial and chemopreventive cancer properties (Volden et al., 2009). In addition, cruciferous vegetables
provide a large group of glucosinolates, which possesses a rather low antioxidant activity, but the products of
hydrolysis can modulate functions related with the endogenous defense system and ultimately protect against
cancer development (Pellegrini et al., 2010).
From the former discussion, it could be mentioned that both white cauliflower upper stem and leaf midrib
powders have been considered as a good source of phenolic, flavonoids and glucosinolates compounds
especially in upper stem powder. In this way, white cauliflower by-products contain an interesting amounts of
natural antioxidants which having a numerous beneficial effects in human health.

Quality Characteristics Of Fresh Beef Sausage As Affected By Different Replacement Levels Of White
Cauliflower By-Product Powders (WCBP):

The influence of incorporating white cauliflower by-product powders into the fresh beef sausage at different
levels (0, 2.5, 5 and 7.5 %) as fat replacement on the most important of quality characteristics, including gross
chemical composition, physico-chemical properties and sensory attributes of produced sausage was investigated
as the following:

1- Gross Chemical Composition Of Fresh Beef Sausage Trials Containing WCBP:

The chemical composition of fresh beef sausage trials in which the fat replaced with different levels
(namely, 2.5, 5 and 7.5 %) of both upper stem and leaf midribs powders was tabulated in table (7).

Table 7: Gross chemical composition of the produced fresh beef sausage as affected by different replacement levels of white cauliflower
by-product powders (*Mean±SE).
produced Sausage
Sausage without Sausage containing cauliflower by-products powders
any addition Upper stem Leaf midribs
Components (%)
(control) 2.5% 5% 7.5% 2.5% 5% 7.5%

Moisture 60.81±3.1 63.72±4.0 63.98±2.3 63.40±3.0 61.65±2.6 62.15±3.5 61.94±2.9

Protein 48.02±1.9 50.10±2.8 51. 97±2.5 54. 22±2.4 48.83±3.2 49.76±3.6 51.18±2.8
Fat 37.75±2.5 35.54±1.8 32.85±2.2 28.40±1.6 36.49±2.7 33.88±2.1 30.77±1.9
Ash 6.38±1.2 6.89±0.9 7.21±0.8 8.11±0.6 7.35±0.5 8.24±0.8 8.91±1.1
Fiber 0.92±0.11 1.93±0.14 2.51±.09 3.0±0.08 2.52±0.04 3.01±0.05 3.76±0.09
Carbohydrates 6.93 5.54 5.46 6.27 4.81 5.11 5.38
Caloric value
559.55 542.42 525.37 497.56 542.97 524.40 503.17
(Kcal/100gm)
*Means ± SE: Means of triplicate determinations for tested chemical component ± standard error
Total carbohydrates: calculated by differences

The obtained results (Table 7) indicated that the protein content was gradually increased as the replacement
level increased from 2.5 to 7.5% of both cauliflower by-product powders as compared with the control sample,
but this increase was more obvious with upper stem powder. The same behavior was also observed for both ash
and fiber contents which were increased gradually by increasing the percent of either upper stem or leaf midribs
powders from 2.5 to 7.5%, especially with incorporating the leaf midribs powder.
On the other hand, there was a considerable gradual decrease in lipid content in fresh beef sausage trials as
affecting by incorporated WCBP level. When the addition level increased from 2.5 to 7.5%, the lipid content
was clearly decreased from 35.54 to 28.40% with upper stem powder and from 36.49 to 30.77% with leaf
midribs powder.
Finally, it could be seen that as the levels of the cauliflower by-products of either upper stem or leaf midribs
powders increased in beef sausage formula, the caloric value was decreased. These results may be due to a
gradual reduction of fat content as the results of replacement of cauliflower by-products powder.
Generally, it could be concluded that beef sausage trials containing the cauliflower by-products powder had
a good nutritional quality with regards protein, ash and crude fiber contents. Fat substitution with this replacer
not only lowers the calorie content but also significantly fortifies the product with bulk substances, whose
amount in the daily diet is insufficient (Szczepaniak et al., 2005).
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2- Physicochemical Quality Of Fresh Beef Sausage Trials Containing WCBP:

The most important physico-chemical quality criteria of prepared beef sausage trials; including the pH
value, water holding capacity (WHC), total volatile basic-nitrogen (TVB-N) content, thiobarbituric acid (TBA)
value and cooking characteristics as affected by different replacement levels of WCBP was investigated. As
illustrated in table (8), the addition of the WCBP as fat replacement in beef sausage trials resulted in negligible
changes in their pH values when compared with the control sample.
As shown in table (8), the water holding capacity (WHC) of the tested beef sausage trials was increased by
increasing the incorporation level of either upper stem or leaf midribs powders from 2.5 to 7.5% into the beef
sausage, as the result of increasing the crude fiber which characterized with a highly efficiency to bound water.
In this concern, Szczepaniak et al. (2005) reported that the dietary fiber exhibited good abilities in water binding
and fat emulsifies. The binding of water was higher percent with the sausage trials containing leaf midribs
powder than those trials with upper stem powder.
From the obtained data (Table 8), it could be also noticed that the addition of both upper stem and leaf
midribs powders into the beef sausage trials caused a slightly increased in their total volatile basic-nitrogen
(TVB-N) contents (mg/100g wet weight of sample). Whereas, the TVB-N content was ranged from 4.64 to 5.72
(mg /100g wet weight of sample) in all tested sausage containing WCBP, in comparison to the control sample
(4.88 mg /100g wet weight). These observations may be due to the free nitrogen found in different parts of
cauliflower by-products especially in upper stem (Jahangir et al., 2009).

Table 8: Physicochemical properties (Mean±SE on wet weight basis) of the produced beef sausage as affected by different replacement
levels of white cauliflower by-product powders
Addition level of white cauliflower by-products powder
Samples Upper stem Leaf midribs
2.5% 5% 7.5% 2.5% 5% 7.5%
Control
Physicochemical
properties
The pH value 5.83±0.2 5.93±0.1 5.91±0.4 5.85±0.2 5.80±0.3 5.73±0.4 5.70±0.2
The WHC
70.25±2.2 72.93±3.0 77.54±2.8 82.19±1.4 75.47±2.5 82.60±4.1 86.82±2.6
(bound water %)
The TVB-N
4.88±0.12 4.64±0.20 5.17±0.18 5.25±0.40 5.02±0.62 5.60±0.22 5.72±0.34
(mg/ 100g sample)
The TBA value
0.234±0.08 0.249±0.06 0.525±0.1 0.650±0.2 0.132±0.05 0.195±0.02 0.132±0.04
(mg/kg sample)
Cooking yield (%) 69.32±3.2 71.66±2.1 78.93±4.5 83.21±1.8 75.54±2.2 80.87±3.1 85.06±3.6
Cooking loss (g/100g) 5.88±0.80 5.18±0.52 5.04±0.64 3.64±0.40 4.40±0.28 3.50±0.54 2.84±0.22
Water retention (%) 60.78± 1.9 64.07±3.3 71.42±2.9 75.24±2.5 66.44±2.7 71.89±2.9 74.94±4.1
Fat retention
66.91±4.1 69.34±1.8 76.89±3.4 82.24±2.8 74.53±1.7 80.20±3.0 86.17±2.4
(%)
*Means ± SE: Means of triplicate determinations for tested physicochemical properties ± standard error

Concerning the TBA value (mg malonaldehyde /kg wet weight) of beef sausage trials as affected by WCBP
addition, as given in Table (8), it could be showed that the incorporation of upper stem powder into the beef
sausage trials caused a slightly increased in their TBA values. On the other hand, slightly decreased in TBA
value was observed by increasing level of leaf midrib powder in beef sausage trials, as compared with the
control sample.
It is worth to note that, the total volatile basic-nitrogen (TVB-N) contents and the TBA values of beef
sausage trials containing the different levels of both upper stem and leaf midrib powders were much lower than
that recommended values for beef sausage as reported in Epyptian Standard Specifications (2005).

3- Cooking Quality Characteristics Of Fresh Beef Sausage Trials Containing The WCBP:

Cooking characteristics of beef sausage trials as affected by adding the WCBP such as cooking yield,
cooking loss, moisture retention and fat retention was investigated, and the obtained results are presented in
Table (8).
From the obtained results (Table 8), it could be observed that the cooking yield (%) was gradually increase
as the addition levels increased from 2.5 to 7.5% of both upper stem and leaf midribs powders into the beef
sausage trials, which was increment from 71.66 to 83.21% with upper stem powder, and from 75.54 to 85.06%
with leaf midrib powder, respectively, as compared with the control sample (69.32%). These results are in
agreement with those obtained by Mallika and prabhakar (2011).
From the same previous data (Table 8), it could be also exhibited that there was a gradual obvious decrease
in cooking loss (g/100g) as the addition levels increased from 2.5 to 7.5% of both upper stem and leaf midrib
powders in the tested beef sausage, in comparison with the control sample.
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As given in Table (8), the moisture retention (%) in beef sausage trials was a stepwise increased with
increasing the addition level of either upper stem or leaf midribs powders from 2.5 to 7.5%. The same behavior
was also observed when the addition level of the WCBP increased in tested beef sausages; the fat retention (%)
was increased progressively, as compared to the control sample. These results are in accordance with those
found by Eldemery (2010). It is interesting to note that, the fat and water retentions were increased as fat content
decreased in the tested sausages. These results coincided with the results of Berry (1992) who reported that the
fat retention decreased with increasing the amounts of fat in the product.
The upper stem and leaf midribs powders has a good potential for fat and moisture retention, the
improvement in cooking performance due to white cauliflower by-products powder addition appears to be
related with their fat and water holding capacity.

4- Sensory Quality Criteria Of Beef Sausage Trials Containing The WCBP:

The organoleptic quality properties of beef sausages are greatly affected by the ingredients used in
processing treatments. They also correlated significantly with physicochemical quality criteria of these products.
Sensory evaluation, together with estimation the former criteria have been used extensively to assess the quality
of beef sausages. Therefore, the organoleptic quality criteria (color, taste, odor, tenderness, juiciness, appearance
and overall acceptability) of beef sausage trials containing different levels of the WCBP were evaluated. The
obtained data are presented in Table (9).

Table 9: Sensory evaluation of the produced beef sausage as affected by different replacement levels of white cauliflower by-product
powders.
Samples White cauliflower by-products powder replacement percent added to
sausage
Sausage without any
Upper stem Leaf midribs LSD
addition (control)
2.5% 5% 7.5% 2.5% 5% 7.5%
Property
Appearance 8.0 7.7 7.7 8.7 8.6 8.3 8.2 0.95
Color 7.9 8.0 7.7 8.8 8.8 9.0* 8.6 1.05
Taste 8.5 7.8 8.2 8.8 8.7 8.2 8.5 0.91
Odor 8.4 7.7 7.4 7.9 8.2 8.3 7.8 1.19
Tenderness 7.9 8.0 7.8 8.8 8.4 8.7 8.0 0.93
Juiciness 7.6 7.4 7.9 8.6 8.3 8.3 7.8 1.13
Overall
8.3 8.3 8.4 9.3 8.7 8.8 8.1 1.05
acceptability
Total score 56.6 54.9 55.1 60.9 59.7 59.6 57.0
*Significant differences

From the obtained data (Table 9), it could be exhibited that there was no significant variation between all
trials containing of both upper stem and leaf midribs cauliflower flours up to 7.5% for all tested organoleptic
properties as compared to the control sample.
On the other hand, beef sausage trial containing the upper stem flour at level of 7.5 % had the highest
sensory scores especially for appearance, taste, tenderness, juiciness, and overall acceptability, followed by
trials containing leaf midrib flour at level of 2.5 and 5% as compared with other trials.
In general, it could be showed that beef sausage trials containing the WCBP at all different levels exhibited
a good sensory properties and better acceptability when compared with control sample.

Conclusion:

The present results are recommended with that it should be directed toward the utilization of white
cauliflower by-products flour in production of meat products and food fortification as a good and available
inexpensive source of protein characterized with an exceptionally high content of the most indispensable amino
acids, minerals, antioxidant compounds (phytochemicals) especially phenolic compounds and crude fiber to
improve the nutritional, healthy safe, physico-chemical and sensory quality criteria with lowering the cost of
product.

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