STUDIES ON THE DEVELOPMENT OF LOW FAT FUNCTIONAL PORK SAUSAGES AND THEIR SHELF LIFE USING OPTIMIZED HURDLE TECHNOLOGY

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dc.contributor.advisorMASTHAN REDDY, P(MAJOR)
dc.contributor.advisorPRABHAKARA REDDY, K
dc.contributor.advisorRAMA PRASAD, J
dc.contributor.advisorSREENIVASULU, D
dc.contributor.advisorPRABHAKAR, K
dc.contributor.authorNAGA MALLIKA, E
dc.date.accessioned2018-10-08T11:38:49Z
dc.date.available2018-10-08T11:38:49Z
dc.date.issued2008-02
dc.descriptionTHESESen_US
dc.description.abstractABSTRACT: 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810075001
dc.keywordsDEVELOPMENT;LOW FAT;PORK SAUSAGES;SHELF LIFE;OPTIMIZED HURDLE TECHNOLOGYen_US
dc.language.isoenen_US
dc.pages314en_US
dc.publisherSRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIAen_US
dc.subLivestock Product Technologyen_US
dc.subjectnullen_US
dc.themeSTUDIES ON THE DEVELOPMENT OF LOW FAT FUNCTIONAL PORK SAUSAGES AND THEIR SHELF LIFE USING OPTIMIZED HURDLE TECHNOLOGYen_US
dc.these.typeM.V.Sc.en_US
dc.titleSTUDIES ON THE DEVELOPMENT OF LOW FAT FUNCTIONAL PORK SAUSAGES AND THEIR SHELF LIFE USING OPTIMIZED HURDLE TECHNOLOGYen_US
dc.typeThesisen_US
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