Abstract
A study was conducted to explore the effect of the incorporation of sheep plasma protein hydrolysates (SPPH) in mutton sausages. Sheep plasma protein was hydrolysed in vitro by gastrointestinal simulation process (gastric phase with pepsin and intestinal phase with trypsin and chymotrypsin). SPPH were incorporated in mutton sausages (w/w) viz., T1 (5.0%), T2 (7.5%) and T3 10.0%) and C (0.0%). The pH of mutton sausage was not affected but emulsion stability and (cooking yield were improved significantly (p<0.05) from 95.60 and 89.18 at 0.0% to 97.04 and 92.20% at 10.0% levels. ABTS radical-scavenging activity increased significantly (p<0.05) with the level of SPPH (C: 48.54±0.99, T1:54.88±1.90, T2: 60.37±1.18 and T3: 63.04±1.17%). Thus, the study suggested that SPPH can serve as important ingredient for improving the physico-chemical characteristics and oxidative stability of mutton sausages.
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