EFFECTS OF SUBSTITUTION OF FAT WITH MELON SEED MEAL ON QUALITY CHARACTERISTICS OF PORK SAUSAGES

A study was conducted in which melon seed meal (MSM) replaced fat at 0, 33, 66, and 100% levels in four batches of pork sausages. The chemical and storage properties, cooking weight losses, and sen-sory properties, of the sausages were determined in the meat processing laboratory. The results showed that MSM increased both ash and crude protein contents. The highest ether extract (36%) was obtained for batch 1 (control) while the lowest value (25.50%) was recorded for batch 4. The val-ues obtained for refrigeration weight losses increased with increase in MSM while the results for dry matter were statistically insignificant. Batch 3 had the highest cooking weight loss of 0.83% while batch one had the lowest value of 0.30%. The values obtained for sensory properties increased with increase in the level of MSM up to 66%. It was concluded that pork back fat can be replaced with MSM in pork sausage without adverse effect on processing yield