Submit

Asian Journal of Dairy and Food Research, volume 34 issue 1 (march 2015) : 78-80

Physicochemical and sensory qualities of pork sausage incorporated with blood

Sadhana Chowdhury*, M. Hazarika, D.R. Nath, J.D. Mahanta
1College of Veterinary Science, Assam Agriculture University, Khanapara Campus, Guwahati-781 022, India.
Cite article:- Chowdhury* Sadhana, Hazarika M., Nath D.R., Mahanta J.D. (2024). Physicochemical and sensory qualities of pork sausage incorporated with blood . Asian Journal of Dairy and Food Research. 34(1): 78-80. doi: 10.5958/0976-0563.2015.00017.2.

ABSTRACT

A study was conducted to find out the effect incorporating whole blood the on physicochemical and sensory qualities of the pork sausage. Four formulations were prepared with 10, 15 and 20% incorporation of whole blood and compared with the control sample which was prepared with 55% lean pork, 10% lard, 5% diced pork fat, 10% rice flour, 2.5% skim milk powder, 4% spice mix, 1.5% salt, 5% ice, 4% soya and 3% egg. The ingredients were blended and stuffed into natural goat casings and cooked in hot water at 82°C for 30 min. Emulsion stability, pH value, TBA, water holding capacities and water activities were found to be increased with increase in blood incorporation level (P

REFERENCES

  1. AOAC (1970). Official Methods of Analysis. Association of Official Analytical Chemists, 11th Edn. USDA, Washington DC.
  2. Bratzler, L.J. (1971). Palatability factors and evaluation. In: Science of Meat and Meat Products. (Eds. Price, J.F. and Schweiwert, B.S.) W.H. Freeman and Co. San Francisco.
  3. Crenwelge, D. D., Dill, C. W., Tyber, P. T. and Landmann, W. A. (1974). A comparison of the emulsification capacities of some protein concentrates. J. Food Sci. 39: 175.
  4. Filstrup, P. (1976) Handbook for the Meat By-products Industry. Alfa-Laval slaughter house by-product development. Titan Separator. A/S, Denmark, p.20.
  5. Gracey, J.F. (1986). Meat Hygeine, 8th edn. Bailliere Tindall, London
  6. Hazarika, M. and Biro, G. (1993). Effect of incorporation of blood protein in sausage. J. Food Sci. Technol., 30(5):380.
  7. Hazarika. M. (1989). Some aspects of utilization of blood of slaughtered animals. PhD. Thesis submitted to the University of Veterinary Science, Budapest, Hungary.
  8. Labuza, T.P., Tannenbaum, S.R. and Karl, M. (1970). Water content and stability of low moisture and intermediate moisture foods. Food Technol. 24:543.
  9. Mongale, C.W., Carpenter, J.A. and Reagan, J.O. (1985). J. Food Quality. 8:145. (Cited by Krishnan and Sharma, 1990).
  10. Pippen, E.L., De Fremery, D., Limeweaver, H. and Hanson, H.L. (1965). Chicken broth flavored and pH. Poult. Sci., 44:816.
  11. Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods, 1st Edn. East West Press Pvt. Ltd., New Delhi.
  12. Wardlaw, E.R., McCaskill, L.M. and Acton, J.C. (1973). Effect of postmortem muscle changes on poultry meat loaf properties. J. Food Sci.38:421.
  13. Wismer-Pedersen, J. (1979). Utilisation of animal blood in meat products. Food Technol. 33: 76-80.
  14. Witte, V.C., Krause, G.F. and Barley, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid values for pork and beef during storage. J. Food Sci. 35:582.
  15. Younathan, M.T., Marijan, A.M. and Arshan, F.M. (1980). Oxidative rancidity in stored ground turkey and beef. J. Food Sci. 45(2):274.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)