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Physicochemical and sensory qualities of pork sausage incorporated with blood

DOI: 10.5958/0976-0563.2015.00017.2    | Article Id: DR-934 | Page : 78-80
Citation :- Physicochemical and sensory qualities of pork sausage incorporated with blood .Asian Journal of Dairy and Food Research.2015.(34):78-80
Sadhana Chowdhury*, M. Hazarika, D.R. Nath and J.D. Mahanta sadhanachowdhury5@gmail.com
Address : College of Veterinary Science, Assam Agriculture University, Khanapara Campus, Guwahati-781 022, India.

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

Keywords

Blood Physicochemical Pork Sausage Sensory properties.

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