Effect of Tapioca Starch and Potato Flour on Physico - Chemical, Sensory and Microbial Characteristics of Pork Sausage During Refrigerated Storage (4±1°C)

摘要

A study to compare the effectiveness of Tapioca Starch (TS) and Potato Flour (PF) for preparationof pork sausage with 50 per cent lean and 30 per cent low value meat (Head, Heart and Tongue in the ratio of70:15:15) was carried out. Preliminary studies were conducted to decide upon the suitable level of inclusion ofTS and PF. Sausages prepared were subjected to physico-chemical and sensory analysis. Analysis revealedthat sausages with 5 per cent level of PF and 7 per cent of TS as optimum. Sausages were prepared withthese optimum levels and were subjected to physico-chemical (pH, shear force, TBARS and TV), Sensory(appearance, flavor, texture, juiciness and overall palatability) and microbial analysis (TVC, Staphylococcus,Psychrophils, Yeast and mould, Lactobacillus, Streptococcus and Anaerobes) to study the keeping quality atrefrigerated storage (4±1°C) for 30 days. The results revealed that during storage there was a highly significant(P<0.01) decrease in pH, shear force, sensory and microbial analysis and increase in TBARS and TV. Sausagesprepared with 5 per cent PF and 7 per cent TS were acceptable up to 25 days of refrigerated storage (4±1°C).