Development and quality evaluation of low fat buffalo calf meat sausages

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dc.contributor.advisorDabur, R.S.
dc.contributor.authorJairath, Gauri
dc.date.accessioned2016-10-13T13:23:38Z
dc.date.available2016-10-13T13:23:38Z
dc.date.issued2016
dc.description.abstractThe object ive of the pr esent study was to develop low fat buffa lo ca lf mea t sa usa ges by opt imiz ing the phospha te level a nd tumbl ing t ime for emulsion pr eparat ion a nd select ion of opt imum level of fat r epla ce r followed by eva luat ion of pr oduct chara cte r ist ics a nd stora ge sta bility of developed sausa ges. Out of thr ee phospha tes viz. sodium t r ip olyp hosp ha t e, s odium hexa meta p hosp h a te a nd t et r a s odium p yr op hosp ha t e (TSPP), thr ee level s of inc or p or a t ion ( 0. 3, 0. 4 a nd 0. 5%) a nd t hr ee tumb l ing t ime (1, 2 a nd 3 h), 0. 4% TSPP a t 2 h of tumb l ing t ime wa s s elec t ed f or low fa t emu l s ion pr epa r a t ion on t he ba s is of WHC, ES a nd s ens or y eva lua t ion. T he t wo fa t r ep la c er s i. e. c or n sta r c h a nd s kim mi lk p owder (SMP) ea c h a t 3, 6 a nd 9% level wer e t r ied f or t h e sa usa ges pr epa r a t ion. S ix p er c ent level of c or n sta r c h a nd 3% of SMP wer e s elec t ed o n the ba s is of WHC, ES a nd s ens or y eva lua t ion. The emulsions of develop ed low fa t sa usa ges ha d significa nt ly high pH, WHC, ES a nd moistur e content , but significa nt ly lower fat content in compar ison to high fa t sa usa ges (SF). The develop ed cooked sausa ges ha d significa nt ly higher cooking yield a nd moistur e cont ent , but ha d significa nt ly lower shea r for ce va lue, har dness a nd thiobar bitur ic a cid (TBA) va lue a nd 40-43% lower ca lor ie content tha n SF pr oduct s. The develop ed low fa t sa usa ges wer e ë ver y muchí l iked b y sensor y pa nellist s. The developed sausa ges wer e stored a er obica lly a t 4±1°C a nd eva luat ed at 5 da ys inter va l for 20 da ys. The develop ed low fa t pr oduct s exhibited signif ica nt ly lower TBA a nd fr ee fa t ty a cid va lues thr oughout the stora ge p er iod. Al l the pr oduct s wer e micr obiologica lly sa fe up to 10 da ys. Ther efor e, the pr oduct s wer e or ga nolept ica lly eva lua ted up to 10 da ys. The developed pr oducts had 9-17 % lower cost of pr oduct ion in compar ison to SF. Hence , the developed low fat buffalo calf me at sausage s ha ve comme rcia l significa nce as low-calorie product at lowe r cost for be t te r marke tability.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/80488
dc.language.isoenen_US
dc.publisherLUVASen_US
dc.subLevestock Products Technology
dc.subjectTSPP, Corn starch, Skim milk powder, TBA, Low fat, Low calorieen_US
dc.these.typePh.D
dc.titleDevelopment and quality evaluation of low fat buffalo calf meat sausagesen_US
dc.typeThesisen_US
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