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MS Khan
MS Khan
India
Publications
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Research Article
Effect of By-product Incorporation on Physicochemical and Microbiological Quality and Shelf Life of Buffalo Meat Fermented Sausage
Author(s): S Ahmad, Javed A Rizawi, MS Khan and PK SrivastavaS Ahmad, Javed A Rizawi, MS Khan and PK Srivastava
Studies were conducted on production quality (physicochemical and microbiological) evaluation and shelf life of buffalo meat semi dry fermented sausage. Physicochemical characteristics were based on pH, moisture content, and TBA number, while the microbiological characteristics were dependent on total plate count and yeast and mold count. pH of six samples of fermented sausages incorporated with different levels of by- product (heart, kidney and liver) was found in the range of 5.10-5.16in fresh condition. This reduction of pH was due to the fermentation carried out by the culture of lactic acid bacteria. The moisture contents of sausages samples were in the range of 44.1-45.5. This lowering down of moisture content was due to smoking and dying which was done in succession as the part of production. Thiobarbituric acid (TBA) number is physicochemical prop.. View More»