A STUDY ON EFFECT OF FINGER MILLET FLOUR AND DIFFERENT ANTIOXIDANTS ON QUALITY AND STORAGE STABILITY OF FUNCTIONAL PORK SAUSAGES
| dc.contributor.advisor | AMBEDKAR .Y.R (MAJOR) | |
| dc.contributor.advisor | ESWARA RAO .B | |
| dc.contributor.advisor | SUBHASHINI .N | |
| dc.contributor.author | VASU DWARAPUREDDY | |
| dc.date.accessioned | 2024-07-05T10:46:22Z | |
| dc.date.available | 2024-07-05T10:46:22Z | |
| dc.date.issued | 2023-05 | |
| dc.description.abstract | A study was conducted to investigate the effect of finger millet flour and different antioxidants on the quality and storage stability of pork sausages. During first phase six trails were conducted by incorporating finger millet flour at three different levels viz., 1, 2 and 3 per cent. Among different treatments, 3 per cent finger millet flour incorporated pork sausages showed higher physical (per cent moisture, per cent crude fiber and calcium level), physico-chemical (cooking yield) and sensory scores than control. So in the second phase natural antioxidants that are moringa leaf powder at 1% (T1), ponnaganti leaf powder at 1% (T2) and Butylated Hydroxy Toluene (BHT) at 0.01% (T3) levels were added separately to the 3 per cent finger millet flour incorporated pork sausages. The antioxidant treated samples along with control were stored at refrigeration (4±1°C) temperature and were analysed for a period of 11 days at 0, 3, 5, 7, 9 and 11thday interval. Storage studies revealed that pork sausages incorporated with 1% moringa leaf powder showed significantly (P<0.05) lower values in pH, 2-TBARS, tyrosine, total plate count and yeast and mould count than other treatments and its values increased significantly (P<0.05) as the refrigeration (4±1°C) storage period progressed from 0 to 11 days. There was a non-significant (P>0.05) difference in per cent cooking loss among the treatments, but there was a significant (P<0.05) increase in the per cent cooking loss as the refrigeration storage period progressed from 0 to 11 days. Sensory evaluation revealed a progressively decreasing trend in all sensory quality parameters in control and treatments during refrigeration storage period. Based on the result obtained in the study it might be concluded that pork sausages could be prepared satisfactorily on addition of 1% moringa leaf powder and can be stored upto 11 days without adversely affecting the quality of the products under refrigeration storage. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810211511 | |
| dc.language.iso | English | |
| dc.pages | 136 | |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA | |
| dc.sub | Livestock Product Technology | |
| dc.theme | A STUDY ON EFFECT OF FINGER MILLET FLOUR AND DIFFERENT ANTIOXIDANTS ON QUALITY AND STORAGE STABILITY OF FUNCTIONAL PORK SAUSAGES | |
| dc.these.type | M.V.Sc. | |
| dc.title | A STUDY ON EFFECT OF FINGER MILLET FLOUR AND DIFFERENT ANTIOXIDANTS ON QUALITY AND STORAGE STABILITY OF FUNCTIONAL PORK SAUSAGES | |
| dc.type | Thesis |