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Page No. : 81-87

ABSTRACT

The quality characteristics and keeping quality of pork sausage under refrigeration (4±1°C) with two different plant binders viz., tapioca starch (TS) and potato flour (PF) were studied. All samples were analysed for physico-chemical, sensory and microbial parameters (TVC, Staphylococcus, psychrophiles, yeast and mould and Lactobacillus). The sausage was prepared with 50% lean and 30% low value meat (head, heart and tongue in the ratio of 70:15:15) with 5% level of inclusion of PF and 7% of TS. Analysis revealed that during storage there was highly significant (P<0.01) decrease in pH, shear force and sensory characteristics, but increase in thiobarbituric acid reactive substance (TBARS), tyrosine value (TV), and microbial counts. PF incorporated sausages had higher scores for texture, juiciness, and overall palatability compared to TS incorporated sausages. Sausages with PF had higher values for lactic acid bacteria, whereas staphylococcal and yeast and mould counts were higher in TS incorporated sausages. Since, lipid oxidation and microbial profile are the major components which determine the keeping quality and shelf life of the meat products, sausages with 5% potato flour are considered superior and were acceptable up to 25 days of refrigerated storage (4±1°C).

Keywords: Microbial analysis, potato flour, pork sausage, refrigerated storage, sensory evaluation, tapioca starch