alexa Effect of By-product Incorporation on Physicochemical and Microbiological Quality and Shelf Life of Buffalo Meat Fermented Sausage | OMICS International | Abstract
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Effect of By-product Incorporation on Physicochemical and Microbiological Quality and Shelf Life of Buffalo Meat Fermented Sausage

S Ahmad*, Javed A Rizawi, MS Khan and PK Srivastava

Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh 202002, India

*Corresponding Author:
Ahmad S
Department of Post Harvest Engineering and Technology
Aligarh Muslim University, Aligarh 202002, India
Tel: 09412601092
E-mail: [email protected]

Received date: October 03, 2012; Accepted date: October 27, 2012; Published date: November 07, 2012

Citation: Ahmad S, Rizawi JA, Khan MS, Srivastava PK (2012) Effect of By-product Incorporation on Physicochemical and Microbiological Quality and Shelf Life of Buffalo Meat Fermented Sausage. J Food Process Technol 3:195. doi:10.4172/2157-7110.1000195

Copyright: © 2012 Ahmad S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

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 property which defines the oxidation states of the fat present in the sausage. TBA values were all six samples of found 0.102-0.140. TPC and Yeast and mold count of the sausage sample express in log cfu/g was not detected in fresh condition. Storage study under refrigerated storage condition (4°C) revealed that pH value and moisture content of buffalo meat semidry fermented sausage decreased consistently while TBA number was found to increase during 75 days of storage at the end of storage (for 75 days). The TBA was found in the 0.211-0.230. TBA values were found in the safe limit even after 75 days of storage. TPC and Yeast & mold count was found in the range 4.10-4.38 and 3.59-4.02 respectively. This indicated shelf life of buffalo meat semi dry fermented sausage incorporated by products was at least 75 days at 4°C. 

Keywords

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2018-19
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2018 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
Leave Your Message 24x7