Journal of Food Processing & Technology

Abstract

Effect of By-product Incorporation on Physicochemical and Microbiological Quality and Shelf Life of Buffalo Meat Fermented Sausage

S Ahmad, Javed A Rizawi, MS Khan and PK Srivastava

Studies were conducted on production quality (physicochemical and microbiological) evaluation and shelf life of buffalo meat semi dry fermented sausage. Physicochemical characteristics were based on pH, moisture content, and TBA number, while the microbiological characteristics were dependent on total plate count and yeast and mold count. pH of six samples of fermented sausages incorporated with different levels of by- product (heart, kidney and liver) was found in the range of 5.10-5.16in fresh condition. This reduction of pH was due to the fermentation carried out by the culture of lactic acid bacteria. The moisture contents of sausages samples were in the range of 44.1-45.5. This lowering down of moisture content was due to smoking and dying which was done in succession as the part of production. Thiobarbituric acid (TBA) number is physicochemical property which defines the oxidation states of the fat present in the sausage. TBA values were all six samples of found 0.102-0.140. TPC and Yeast and mold count of the sausage sample express in log cfu/g was not detected in fresh condition. Storage study under refrigerated storage condition (4°C) revealed that pH value and moisture content of buffalo meat semidry fermented sausage decreased consistently while TBA number was found to increase during 75 days of storage at the end of storage (for 75 days). The TBA was found in the 0.211-0.230. TBA values were found in the safe limit even after 75 days of storage. TPC and Yeast & mold count was found in the range 4.10-4.38 and 3.59-4.02 respectively. This indicated shelf life of buffalo meat semi dry fermented sausage incorporated by products was at least 75 days at 4°C.