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

Gauri Jairath. Division of Livestock Products Technology; Diwakar Prakash Sharma. Department of Livestock Products Technology; Randhir Singh Dabur. Department of Livestock Products Technology; Pradeep Kumar Singh. College of Veterinary Science and Animal Husbandry. Department of Livestock Products Technology; Ashok Pathera

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

2021

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

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 percent fat, T-1: sausages with 3 percent SMP, T-2: sausages with 6 percent SMP, T-3: sausages with 9 percent SMP, were tried to develop low-fat sausages. Water holding capacity and emulsion stability of T-3 were higher (P LT 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. Thus T-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 LT 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 percent) incorporation could be a way to substitute fat while processing of meat giving 42 percent lower calorie content.

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