Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 3

Effect of Incorporation of Cabbage Powder on Physicochemical and Microbiological Properties and Stability of Emulsion Sausage During Refrigerated Storage

Mohd Shazeb Nazim1, Saghir Ahmad1*, Mohammad Shuaib Nazim2 and Shayeeb Ahmad Bhat1

1Department of Post-harvest Engineering and Technology, Aligarh Muslim University, UP, India
2Department of Biochemistry, Aligarh Muslim University, UP, India

*Corresponding Author: Saghir Ahmad, Department of Post-harvest Engineering and Technology, Aligarh Muslim University, UP, India.

Received: March 22, 2021; Published: February 28, 2022

Abstract

The objective of research was to evaluate the effect of different levels of cabbage powder on Physicochemical Properties of emulsion sausages of buffalo meat with two level of fat (15% and 20%) during refrigerated storage. Treatment consisted of control sample (C1) and other four samples consisted S1, S2, S3, S4 which had cabbage powder content 1.5%, 3.0%, 4.5% and 6.0% respectively. Analysis of variance (ANOVA) was used for the analysis of statistical analysis. Quality criteria of the product sausage was determined on the basis of physicochemical properties rich moisture, ash, fat, protein content. pH and TBA number was also the part of physicochemical properties. To determine the shelf-life it was decided to packed the product in a suitable packaging. Shelf life was evaluated at 0oC. All quality parameters were determined periodically every after 7 days. The profile of quality during storage was noted as shelf-life was reported accordingly. The result showed that moisture content was found between 57.42 to 62.35% in fresh condition. Effect of incorporation of cabbage powder in the targeted product sausage was noted as the amount of cabbage powder incorporation increase, it was found that moisture content decrease in fresh condition. During storage extent of decrement of moisture was found less in control sample as compared to treated sample. The ash content of the sample was found in between 1.9 to 2.3% in fresh product and had higher moisture content as compared to moisture content of stored sample. The effect of moisture content on ash content was noted that the decrease in moisture content during storage caused slight increase in ash content of the product. Fat content of the product was found in between 14.12 - 16.87% in fresh product, fat content of the product was found 14.32 to 16.85% in between, during refrigerated storage increment in fat content was noted. During storage decrease in moisture content was noted. It caused increase in the protein content of the sausage sample. In fresh condition, protein content of the sample was found in between 16.18 to 17.38%, was caused due to lower down of moisture content. In fresh condition pH values of the sausage samples were found in between 5.75 - 5.85. It was found that decrease in moisture content was affected by incorporation of cabbage powder and sausage sample having 25% fat content and 6.0% cabbage powder was found to have least decrement in pH as compared to their other level of treated counterpart. It was reported that the TBA value for which group of panelist first detected a difference in intensity of oxidized flavour (rancidity, wof was found 0.6 to 2.0) (Tarladgis., et al. 1960). The shelf life of emulsion sausage indicated by microbiological condition was found to be 14 days during the refrigerated storage.

Keywords: Buffalo Meat; Cabbage Powder; Fat; Shelf Life

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Citation

Citation: Saghir Ahmad., et al. “Effect of Incorporation of Cabbage Powder on Physicochemical and Microbiological Properties and Stability of Emulsion Sausage During Refrigerated Storage". Acta Scientific Nutritional Health 6.3 (2022): 125-132.

Copyright

Copyright: © 2022 Saghir Ahmad., 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.




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Impact Factor1.316

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