Optimization and quality evaluation of buffalo calf meat sausages incorporated with skim milk powder as a complete fat replacer

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Gauri Jairath Diwakar Prakash Sharma Randhir Singh Dabur Pradeep Kumar Singh Ashok Pathera


The study was conducted to maintain the leanness of meat while processing by substituting added fat with skim milk powder (SMP) without breaching quality attributes. Four treatments viz. control: 20% fat, T-1: sausages with 3% SMP, T-2: sausages with 6% SMP, T-3: sausages with 9% SMP, were tried to develop low-fat sausages. Water  holding capacity and emulsion stability of T-3 were higher (P<0.05) amongst all, but could not pass sensory acceptability, however all attributes of T-1 and T-2 were higher than control, but comparable to each other. ThusT-1 was selected for further quality evaluation and compared with high fat products. The cooking yield, pH, protein content, oxidative stability along with sensory attributes of selected products (low-fat) were significantly (P<0.05) higher, however, vice-versa was true for shear press value and fat and did not affect textural properties.The results concluded that SMP (3%) incorporation could be a way to substitute fat while processing of meat giving 42% lower calorie content.

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JAIRATH, Gauri et al. Optimization and quality evaluation of buffalo calf meat sausages incorporated with skim milk powder as a complete fat replacer. Buffalo Bulletin, [S.l.], v. 40, n. 4, p. 625-636, dec. 2021. ISSN 2539-5696. Available at: <https://kuojs.lib.ku.ac.th/index.php/BufBu/article/view/2977>. Date accessed: 22 jan. 2022.
Original Article


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