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

Authors

  • Gauri Jairath Division of Livestock Products Technology, Indian Veterinary Research Institute, Regional Station Palampur, Himachal Pradesh, India
  • Diwakar Prakash Sharma Department of Livestock Products Technology, LalaLajpat Rai University of Veterinary and Animal Sciences, Haryana, India
  • Randhir Singh Dabur Department of Livestock Products Technology, LalaLajpat Rai University of Veterinary and Animal Sciences, Haryana, India
  • Pradeep Kumar Singh Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Nanaji Deshmukh Veterinary Science University, Madhya Pradesh, India
  • Ashok Pathera School of Bioengineeirng and Food Technology Shoolini University, Himachal Pradesh, India

Keywords:

Bubalus bubalis, Buffaloes, Skim milk powder, Buffalo male calf meat, Lean meat, Fat replacer, Calorie content

Abstract

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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Published

2021-12-30

How to Cite

Jairath, G., Sharma, D. P., Dabur, R. S., Singh, P. K., & Pathera, A. (2021). Optimization and quality evaluation of buffalo calf meat sausages incorporated with skim milk powder as a complete fat replacer. Buffalo Bulletin, 40(4), 625–636. Retrieved from https://kuojs.lib.ku.ac.th/index.php/BufBu/article/view/2977

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