Journal of Food Processing & Technology

Abstract

Studies on Physicochemical Properties of Cooked Buffalo Meat Sausage as Influenced by Incorporation of Carrot Powder during Refrigerated Storage

Irfan Khan and Saghir Ahmad

The studies were conducted for the development, quality evaluation and shelf life of cooked buffalo meat sausage samples prepared with different levels of fat (20-30%) and carrot powder (0-5%). The research work was designed by response surface methodology and therefore the range of two independent parameters viz. fat (20-30%) and carrot powder (0-5%) was selected. The quality of sausage samples was evaluated on the basis of physicochemical characteristics like, moisture content, ash content, fat content, protein content, pH value, and TBA number. The samples were packed in combination film and stored under refrigerated condition (0ºC) and for shelf life studies quality and analysis of sausage samples was carried out after every five days till the end of shelf life. The moisture content in the samples was observed in the range of 61.14 to 62.35% in fresh condition and it observed less decrement in the moisture content in samples having zero or low amount of carrot powder comparatively with the samples having higher amount of carrot powder during the refrigeration storage period. The ash content was observed in the range of 1.9 to 2.3% in fresh condition and slight increment in ash content was observed due to reduction in the moisture content during storage. Similarly fat content was found 14.12 to 16.67% in fresh condition, while an increase in fat content was found in sausage samples during refrigerated storage (0ºC). It was due to the decrease in the moisture content of sausage samples. The protein content of all sausage samples was found in the range of 18.37 to 18.70% in fresh condition. The increase in protein content was found due to similar reason of decrease in moisture content. The pH values of the sausage samples were found in the range of 6.132 - 6.412 in fresh condition and it was found that sausage sample having 21.46% fat content and 4.27% carrot powder had lowest decrement in the pH. The sausage samples found spoiled at TBA no. ≥ 0.20 and shelf life cooked buffalo meat sausage found of Twenty-one days under refrigerated condition.