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20131
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Subject: Livestock Product Technology × Author: GOVIND, VEMALA × End date: 2019 × Start date: 2011 ×
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    ThesisItemOpen Access
    STUDIES ON DEVELOPMENT AND QUALITY EVALUATION OF SAUSAGES WITH EMU MEAT IN COMPARISON WITH SPENT HEN MEAT AND BROILER MEAT
    (SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2013-02) GOVIND, VEMALA; Prabhakar, K (Major); Eswara Rao, B; Srinivasa Rao, T
    ABSTRACT: Emu meat availability in the market at present is tougher, less juicy and darker in colour with slow movement in the market. Converting emu meat into emulsion based products like sausages offers better prospects as colour and palatability can be manipulated to enhance acceptability and marketability. Hence study was conducted in two phases. In phase I trials were conducted to standardize the recipe with the incorporation of corn flour and oat flour at 3% and 5% levels along with spices and condiments. Recipe with 5% corn flour incorporation was selected based on quality and economic considerations to study certain physic-chemical and organoleptic parameters at both refrigeration storage and frozen storage in comparison to the sausages made with broiler meat and spent hen meat with similar composition. Formulation with five per cent corn flour had better colour (6.684±0.06), tenderness (7.441±0.077), juiciness (7.647±0.072), flavour (7.723±0.056), and overall organoleptic sensory acceptability (7.279±0.017) along with better emulsion stability (94.189±0.269), lower cooking loss (5.583±0.2) and lower fat per cent (6.957±0.134). Storage studies were conducted for this formulation as it is more economical employing refrigeration and freezing in comparison to the sausages formulated with broiler and spent hen meat. Emu meat sausages recorded significantly higher pH (6.206±0.006), Tyrosine value (0.842±0.009) and lower Thiobarbituric acid reactive substance values (TBARS) (0.560±0.023) in comparison to spent hen meat sausages. Total viable counts of emu meat sausages were significantly (p<0.01) higher (4.594±0.020) in comparison with the other formulations. The sausages with emu meat had significantly (p<0.01) higher flavour (7.083±0.027) and Juiciness (7.072±0.028) score. Irrespective of formulations, the mean pH values, Tyrosine values, TBARS values and total viable counts of all three meat sausages had increased during refrigerated and frozen storage. The sausages had recorded significantly higher pooled mean values of pH (6.032±0.003), Tyrosine value (0.798±0.005), TBARS (0.548±0.013) and total viable counts (4.472±0.016) towards the end of storage of five days and 90 days at refrigerated and frozen storage temperatures. This study indicates that corn flour incorporation at 5% level in emu meat can contribute to significant economic gains, coupled with the advantage of low fat meat formulation which can be satisfactorily stored for 3 days in refrigeration and 3 months in frozen storage with better sensory parameters. This study emphasized that emu meat can be used to prepare emulsion based products like sausages with almost equal quality in comparison to sausages made with broiler meat and better quality in comparison to those made with spent hen meat and further this enhances the marketability of emu meat which at present is not moving fast in the market as fresh meat.