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Quality characteristics of fermented buffalo beef sausage (Buffalo Bulletin (Thailand),35(4))
Borpuzari, T. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Quality characteristics of fermented buffalo beef sausage (Buffalo Bulletin (Thailand),35(4))
ผู้แต่ง / หัวหน้าโครงการ (EN): Borpuzari, T.
หน่วยงานสังกัดผู้แต่ง (EN): Guwahati (India). College of Veterinary Science. Department of Livestock Products Technology
บทคัดย่อ (EN): Suitability of using meat of swamp buffalo (carabeef) alone or in combination with pork in production of fermented sausage was assessed. Four combinations of sausage mix viz., 80% carabeef lean +20% carabeef fat (Combination I), 80% carabeef lean +10% carabeef fat (Combination II), 60% carabeef lean +20% pork lean +20% carabeef fat (Combination III) and 60% carabeef lean +20% pork lean +10% carabeef fat +10% pork fat (Combination IV) were used. pH of the sausages of all the four combinations declined from the beginning to the end of the production process and the sausages of Combination I recorded the lowest pH of 4.62±0.02. There was a gradual fall in the moisture content of the sausages with the advancement of production schedule and on 25th day, the moisture content were 40.13±1.05, 38.12±0.90, 40.22±1.12 and 39.04±0.15% in sausages of Combinations I to IV, respectively. Expulsion of moisture from the sausage mix might have caused an increase in crude protein (CP), ether extract (EE) and total ash (TA) content of sausages and in the finished product with the mean CP, EE and TA content recorded at 28.41±1.01 to 32.14±1.02, 25.97±1.10 to 30.22±1.09 and 2.58±0.09 to 2.98±0.03%, respectively. Ready-to-eat sausages contained residual nitrite between 21.45±3.67 to 23.87±5.09 mg/kg. The total viable counts, coliform and yeasts and moulds counts of the finished products were 5.38±0.12 to 5.50±0.04 log10cfu/g, 3±0 (MPN/g) and 3.28±0.12 to 3.39±0.09 log10cfu/g, respectively. Panel score for appearance and colour of sausages prepared with different combinations of the sausage mix were not different significantly. Sausages of Combinations I and II enjoyed significantly (P LT 0.01) higher panel ratings for flavour and juiciness, respectively. Good quality fermented sausage could be prepared with swamp buffalo beef alone or in combination with pork.
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ภาษา (EN): en
เอกสารแนบ (EN): https://kukr.lib.ku.ac.th/db/kukr/search_detail/result/359431
คำสำคัญ (EN): India
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Quality characteristics of fermented buffalo beef sausage (Buffalo Bulletin (Thailand),35(4))
Borpuzari, T.
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Effect of age on meat quality characteristics and nutritional composition of Toda buffalo (Buffalo Bulletin (Thailand),35(2)) Endoscopic diagnosis of megaesophagus in a buffalo (Buffalo Bulletin (Thailand),35(2)) Hydroallantois in a buffalo with fetal anasarca (Buffalo Bulletin (Thailand),35(4)) Bilateral uncomplicated anopthalmia in a buffalo calf (Buffalo Bulletin (Thailand),35(4)) Dystocia due to rare foetal monster in a buffalo (Buffalo Bulletin (Thailand),35(4)) Immunochemical characterization of purified buffalo beta-lactoglobulin (Buffalo Bulletin (Thailand),35(2)) Production performance of Nagpuri buffalo under field condition (Buffalo Bulletin (Thailand),35(4)) Dicephalous dipus tetrabrachius calf in a Murrah buffalo (Buffalo Bulletin (Thailand),35(4)) Septicemia in a Murrah buffalo calf: A case report (Buffalo Bulletin (Thailand),35(4)) Ovarian teratoma in a water buffalo (Bubalus bubalis) (Buffalo Bulletin (Thailand),35(4))
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