Title: VALUE ADDED BUFFALO MEAT SAUSAGE WITH POTATO FLOUR AS BINDER
Abstract: A study to determine the optimum level of inclusion of three different levels of potato flour (3, 5 and 7 percent) in buffalo meat sausage incorporated with 30 percent low-value meat was carried out. The optimum level of potato flour was determined by assessing the physico-chemical (emulsion pH, product pH, emulsion stability, cooking yield and shear force value) and sensory characteristics. A highly significant (P<0.01) increase in emulsion and product pH was observed with increase in level of inclusion. Similarly, 7 percent flour recorded better emulsion stability and cooking yield compared to other levels. Sensory evaluation revealed that sausages prepared with 5 percent potato flour had superior scores (P < 0.01) compared to 3 and 7 percent. Sausages with 5 percent level had higher scores for appearance, texture, flavour and overall palatability except for juiciness. Sausages prepared with a 5% level of PF were packed and stored under refrigeration (4+1 o C) for 30 days. The product was subjected to storage stability studies based on evaluation of pH, shear force, TBARS and tyrosine value. The results revealed that during storage there was a highly significant (P<0.01) decrease in pH and shear force value, and significant increases in TBARS and TV value. Sausages prepared with 5 percent PF were acceptable up to 21 days of refrigerated storage
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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Cited By Count: 3
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