Evaluation of the Effects of Ginger Addition on the Quality of Cooked Turkey Sausages

Sausage consumption worldwide is increasing every year. The aim of this research was to investigate the possibility of producing ginger-flavored turkey sausages with an improved nutritional profile. Three batches of sausage were subsequently produced: a control formulation containing 0% ginger (F0), and two batches, including F1 (containing 1% ginger) and F2 (containing 2% ginger). The survey results revealed that there are five (5) types of sausages sold in Conakry supermarkets: chicken, beef, pork, mutton, and turkey sausages. These sausages come from France, Italy, Belgium, Morocco, Spain, and Egypt. Supermarket managers indicated that the main requirements with suppliers of these products are strict compliance with hygiene rules, maintaining the cold chain, a long use-by date and correct. The manufacturing technology made it possible to produce 18 cooked turkey sausages, including 6 sausages for manufactured batches. Physicochemical analyses showed that the addition of ginger led to a variation in the levels of moisture, protein, pH, fat, and peroxide value, since a significant difference (p < 0.05) was observed between the control batch and those containing ginger (F1 and F2). The results of the microbiological analyses were satisfactory, since among the germs tested, only total aerobic mesophilic flora and fecal coliforms were found, but in numbers lower than the established microbiological criteria. Sensory analyses revealed that the manufactured sausages were of acceptable quality. From this study, it can be concluded that the addition of ginger at a 2% level not only increased overall acceptability but also yielded satisfactory physicochemical and microbiological results.