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Physico-chemical characteristics of pork sausage during
refrigerated storage -
S. Wilfred Ruban, A. Kalaikannan and V. Appa Rao
Vet World. 2009; 2(3): 95-97
A study to
compare the effectiveness of Tapioca Starch (TS) and Potato
Flour (PF) for preparation of pork sausage with 50 per cent lean
and 30 per cent low value meat (Head, Heart and Tongue in the
ratio of 70:15:15) was carried out. Sausages were prepared with
5 per cent level of PF and 7 per cent of TS and were subjected
to physico-chemical characteristics viz., pH, shear force, TBARS
and TV to study the keeping quality at refrigerated storage
(4±10C) for 30 days. Inclusion of 30 per cent low value meat had
not much effect compared to full meat sausages. The results
revealed that during storage there was a highly significant
(P<0.01) decrease in pH, shear force, and increase in TBARS and
TV with the increase in storage days in both the treatments.
Sausages prepared with 5 per cent PF and 7 per cent TS were
acceptable upto 25 days of refrigerated storage (4±10C).
Sausages with potato flour had lower values of TBARS and hence
considered more acceptable compared to TS incorporated sausages.
Pork sausage, Tapioca Starch, Potato Flour, Sensory evaluation,
microbial analysis, Refrigerated Storage.