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.
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
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