Development, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder

Abstract

Investigations were carried out on development quality evaluation and shelf life studies of buffalo meat emulsion sausage prepared by different levels of fat and skimmed milk powder (SMP) at refrigerated storage temperature (0°C). The quality of emulsion sausage was based on the basis of physico-chemical characteristics namely moisture content, pH, protein content, TBA number, microbial characteristics like total plate count, and sensory chrematistics The response surface methodology was applied to study the effect and for optimization of these ingredients. The moisture content of sausage samples prepared with different levels of fat and SMP ranged between 58.9 % to 62.615 % in fresh condition. After 28 days of refrigerated storage (0°C), moisture content of emulsion sausage ranged between 47.62 % - 52.97 %. The protein content of emulsion sausage was in range of 2.015 % to 2.587 %. The values of TBA number of emulsion sausage were found in the range of 0.323 to 0.358. There was slight decrease in pH of emulsion sausage during refrigerated storage (0°C). There was apparent increase in fat and protein content of emulsion sausage samples during refrigerated storage (0°C) mainly due to the loss in moisture content. The total plate count of emulsion sausage was found in the range of 3.72 - 4.02 in fresh condition. After 28 days of refrigerated storage (0°C) the values of TPC of emulsion sausage samples was found in the range of 6.97 -7.245 log cfu/g, this indicated the spoilage condition of emulsion sausage samples. The storage study revealed that the sausage samples came to spoilage end after 28 days of refrigerated storage. It was measured by the total plate count of these samples. Therefore shelf life of the samples was found to be 21 days under refrigerated condition (0°C).