STUDIES ON THE DEVELOPMENT OF LOW FAT FUNCTIONAL PORK SAUSAGES AND THEIR SHELF LIFE USING OPTIMIZED HURDLE TECHNOLOGY
Loading...
Date
2008-02
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
ABSTRACT:
Low fat pork sausages were developed and standardized to contain
5.9*0.08 per cent fat and they were incorporated with milk
co-precipitates (MCP) at 0.5, 1.0, 1.5 and 2.0 per cent levels to improve
the quality of the sausages. The formulation with one per cent MCP
incorporation had better cooking yield (96.1 18+0.525), emulsion stability
(9.68+0.09 % loss), pH (5.56&0.00). lower per cent fat (4.57*0.018) and
cholesterol (42.85k0.34) along with better flavour (7.33k0.12) juiciness
(7.50*0.00) and overall acceptability (7.76M. 1 18) scores. Preservative
studies wcre conducted for this formulation employing different hurdles
like vacuum packaging and heat treatment along with the lou fat control
formulation. The vacuum packaged samples recorded better sensory
scores and lower microbiological counts along with low fat oxidation and
protein denaturation. Vacuum packaging had extended the shelf life of
the product to 35 days under refrigerated storage as against 21 days of
their aerobic packaged counter parts. Heat treatment was effective in
partially reducing the microbial counts, but decreased the sensory quality
and enhanced fat oxidation and protein denaturation. MCP incorporation
increased the sensory quality of the sausages.
Formulation with a combination of hurdles which was incorporated
with MCP, Heat treated and vacuum packaged to optimize sensory
quality in the low fat sausages had recorded, low Thiobarbituric acid
reactive substance values (0.996M.001 and 2.071*0.001), tyrosine values
(0.032*0.008 and 1.642*0.006), low free amino acid values (1.128M.006
and 0.682*0.005), low total plate counts (2.62M.019 and 4.1 lM.018),
low coliforrn counts (1.776M.005 and 1.388*0.063), low salmonella
counts (1.343M.03 and 1.077 * 0.001) and low staphylococcal counts
(3.16M.008 and 2.188 * 0.004) towards the end of storage of 35 days and
75 days at refrigerated and frozen storage temperatures respectively.
The formulation retained high flavour, juiciness and overall
acceptability scores towards the end of storage. Thus a combination of
the hurdles was proved effective. The safety of the product was
determined by inoculating with pathogen like E-coli, H7 : OlS7,
staphylococcus areus and salmonella paratyphi at 7 log units which
were reduced to 2, 3 and 3 log counts by application of the hurdles.
Against this back ground, MCP incorporation coupled with heat
processing and vacuum packaging can contribute to significant economic
gains with enhanced shelf life and better sensory attributes.
Description
THESES
Keywords
null