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Subject: Livestock Product Technology × Author: Mali, Anindita × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Effects of different methods of smoking and levels of fat on certain quality characteristics of buffalo meat sausages
    (College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022) Mali, Anindita; Laskar, S K
    Buffalo meat sausages were developed employing different methods of smoking and levels of fat to obtain a healthy product with good shelf-life properties and economic feasibility. Three primary treatment groups were prepared, namely- T1 (20% fat), T2 (10% fat + 10% inulin), T3 (7.5% fat + 12.5% inulin), which were subjected to three subgroup A (Conventional smoking), B (3% Liquid smoke), C (7% Liquid smoke). The control was prepared with 20% fat without any sub-treatments. 5 batches of buffalo meat sausages were prepared and evaluated for various important qualitative parameters on the 1st, 7th, 14th, 21st and 28th day of refrigerated storage, including estimation of PAH and cost of production. The ES and CY were seen to significantly increase with the replacement of fat with inulin and the highest was observed in the treatment group T3. The pH value decreased significantly (P<0.05) in all the treatments in comparison to the control, the lowest of them being T2A (5.69 ± 0.09). With higher inclusion of inulin, the aw, and WHC significantly (P<0.05) increased in the treatment. The TBARS values were significantly (P<0.05) lower in the treatment group T3, ranging (from 0.30 ± 0.02 to 0.34 ± 0.03). The tyrosine value did not vary significantly among the control and treatments. However, T3B (10.14 ± 0.38) and T3C (10.10 ± 0.44) were significantly lower. The proximate analysis depicted treatment T3C to have the highest moisture content of 68.62 ± 0.45. The protein content did not vary significantly between the control and treatment and ranged from 19.05 to 19.72%. The fat content reduced from 19.12± 0.46 to 8.08± 0.33 when inulin was substituted for fat. The highest fat per cent was observed in T1A (19.12 ± 0.46) and the lowest inT3C (8.08 ± 0.33). The ash content increased from 1.04 ± 0.07(control) to 2.63 ± 0.06 (T3C) with the addition of inulin at higher percentages. The lowest calorific value was obtained in T3C (155.79 ± 1.42), corresponding to the lowest level of added fat. The mean log10 cfu for total plate count showed significant (P<0.05) differences between the control and other treatments, without any significant difference among the treatments. The buffalo meat sausages were not detected for E. coli, yeast and mould, Salmonella and Staphylococcus. The TPA results showed that with higher inclusion of inulin as a fat replacer, the hardness, springiness, chewiness and resilience significantly increased. However, cohesiveness was not significantly affected. The colour profile study depicted a significant increase in the L* value, with higher inclusion of inulin (54.95 ± 0.22) in T3B; however, the a* values were inversely co-related to L*. The b* did not vary between treatments and control, except for treatment T3C. The estimation of PAH depicted that the potent carcinogen Benzo(a)pyrene was absent in control and all the treated samples. However, the PAH compounds, Fluoranthene and Chrysene, were observed in the samples in both conventionally smoked and liquid smoke added products. The concentration of Fluoranthene differed significantly and was found to be the lowest in T1B (15.10 ± 0.00) and the highest in T2C (53.47 ± 9.04), while Chrysene content did not vary significantly and ranged from (32.27 ± 0.97 to 38.37 ± 1.77). Considering the above parameters, T2 was found to be better than other treatment groups, and therefore the sausage samples of T2, along with the control, were subjected to the organoleptic evaluation. The subjective evaluation revealed that the conventional smoking treatment T2A had the highest scores for appearance, colour, flavour, texture and overall acceptability.The developed buffalo meat sausages were found to be stable for up to 21 days under vacuum packaging at a refrigeration temperature (4 ± 10C), after which the microbial counts exceeded the FSSAI standards. The cost of production was calculated based on the market prices of the raw materials. The highest was observed for T3C (Rs. 763.45/kg), while the lowest was for control (Rs. 518.00/kg). Based on the findings of the present study, treatment group T2, in particular, T2A, was the best among all the treatments.