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首页> 外文期刊>Journal of Food Processing & Technology >Studies on Physicochemical Properties of Cooked Buffalo Meat Sausage asInfluenced by Incorporation of Carrot Powder during Refrigerated Storage
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Studies on Physicochemical Properties of Cooked Buffalo Meat Sausage asInfluenced by Incorporation of Carrot Powder during Refrigerated Storage

机译：水牛肉香肠冷藏过程中掺入胡萝卜粉的理化特性研究

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The studies were conducted for the development, quality evaluation and shelf life of cooked buffalo meat sausage samples prepared with different levels of fat (20-30%) and carrot powder (0-5%). The research work was designed by response surface methodology and therefore the range of two independent parameters viz. fat (20-30%) and carrot powder (0-5%) was selected. The quality of sausage samples was evaluated on the basis of physicochemical characteristics like, moisture content, ash content, fat content, protein content, pH value, and TBA number. The samples were packed in combination film and stored under refrigerated condition (0oC) and for shelf life studies quality and analysis of sausage samples was carried out after every five days till the end of shelf life. The moisture content in the samples was observed in the range of 61.14 to 62.35% in fresh condition and it observed less decrement in the moisture content in samples having zero or low amount of carrot powder comparatively with the samples having higher amount of carrot powder during the refrigeration storage period. The ash content was observed in the range of 1.9 to 2.3% in fresh condition and slight increment in ash content was observed due to reduction in the moisture content during storage. Similarly fat content was found 14.12 to 16.67% in fresh condition, while an increase in fat content was found in sausage samples during refrigerated storage (0oC). It was due to the decrease in the moisture content of sausage samples. The protein content of all sausage samples was found in the range of 18.37 to 18.70% in fresh condition. The increase in protein content was found due to similar reason of decrease in moisture content. The pH values of the sausage samples were found in the range of 6.132 - 6.412 in fresh condition and it was found that sausage sample having 21.46% fat content and 4.27% carrot powder had lowest decrement in the pH. The sausage samples found spoiled at TBA no. ≥ 0.20 and shelf life cooked buffalo meat sausage found of Twenty-one days under refrigerated condition.
机译：进行了研究，以开发用不同水平的脂肪（20％至30％）和胡萝卜粉（0％至5％）制备的水牛肉香肠样本。研究工作是通过响应面方法进行的，因此设计了两个独立参数的范围。选择脂肪（20-30％）和胡萝卜粉（0-5％）。根据理化特性（如水分含量，灰分含量，脂肪含量，蛋白质含量，pH值和TBA值）评估香肠样品的质量。将样品包装在复合膜中，并在冷藏条件下（0oC）进行保存，为进行货架寿命研究，每隔5天直到货架寿命结束，对香肠样品进行质量和分析。在新鲜条件下，样品中的水分含量在61.14％至62.35％的范围内，并且在胡萝卜素含量为零或含量较低的样品中，与水分含量较高的样品相比，水分含量的减少较少。冷藏期。在新鲜条件下观察到的灰分含量在1.9至2.3％的范围内，并且由于储存期间水分含量的减少，观察到灰分含量略有增加。同样，新鲜条件下的脂肪含量为14.12％至16.67％，而冷藏存储（0oC）时香肠样品中的脂肪含量增加。这是由于香肠样品中水分含量的降低。在新鲜条件下，所有香肠样品的蛋白质含量为18.37％至18.70％。发现蛋白质含量的增加是由于水分含量降低的类似原因。在新鲜状态下，香肠样品的pH值被发现在6.132至6.412的范围内，并且发现具有21.46％的脂肪含量和4.27％的胡萝卜粉的香肠样品的pH值降低最小。发现的香肠样本在TBA No.1中变质了。冷藏条件下二十一日发现≥0.20且保质期的水牛肉香肠。

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