EFFECT OF INCORPORATION OF WHEY PROTEIN POWDER ON QUALITY CHARACTERISTIC OF BUFFALO MEAT EMULSION SAUSAGE
|Badpa Abdolghafour1* and Ahmad Saghir2
|Corresponding Author: Badpa Abdolghafour, Dept. of PHET, Faculty of Agricultural Sci. Aligarh Muslim University, Aligarh, India, Tel: 0091 8755547542, E-mail: [email protected]|
|Received: 04 August 2014 Accepted: 06 September 2014|
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Investigations were carried out to study the effect of incorporation of different levels of whey protein powder (1, 2, 3 and 4%) on quality characteristics of buffalo meat emulsion sausage (ES) in fresh condition. The quality of ES was based on physicochemical characteristics namely moisture content, ash content, fat content, protein content, TBA number (Thiobarbituric acid), extract release volume (ERV), water holding capacity (WHC) and microbial characteristic viz total plat count (TPC), yeast and mold (Y&M), coliform count, salmonellashingella and sensory characteristic including instrumental colour measurement. The moisture content, protein content, ash content, TBA number, ERV and WHC were significantly (P<0.05) increased in emulsion sausage samples as result of incorporation with 1-4% of whey protein powder (WPP) as compared to control sample. However fat content of emulsion sausage significantly (p<0.05) decreased. TPC of ES was found in range of 3.70-3.93 log cfu/g. The numerical value of ‘L’ for the samples in fresh condition was found in the range of 19.33%- 20.57%.