The Effects of Garlic, Coriander and Paprika on Microbiological and Sensory Characteristics of Beef Frankfurters

Nine different frankfurter formulations were prepared, involving garlic, coriander and paprika, used either singly or in combination. These included two controls, one with no added spices and the other with black and white pepper only, which were also present in all the experimental formulations. After cooking, the frankfurters were stored at 4oC for up to 48 days and tested at intervals to determine their microbial content as evaluated by Aerobic Plate Count (APC). Effects of storage on colour, flavour, juiciness and overall acceptability were also determined. Results indicated that during storage, APC remained virtually static for the first 13-20 days before increasing by at least 6.0 log10 units by the 48th day. Not only did the added spices have no discernible effect on microbial growth in the sausages, but their contribution to the initial microbial load resulted in a shorter product shelf-life, when judged on microbiological basis. Upon examination at the 21st day by the sensory panel, there were few significant differences between the product formulations. However, it was found that coriander and paprika together had an adverse effect on all four sensory characteristics and, when garlic was also present, panel scores were significantly lower (P 0.05) for juiciness and overall acceptability. None of these effects were evident at the 7th day of storage