DOI: 10.36347/sjavs.2014.v01i04.011

Pages: 201-210

Incorporation of whey protein concentrate (WPC) at a level of 1, 2, 3 and 4% in buffalo meat was investigated for production, quality characteristic and shelf life of buffalo meat emulsion sausage (ES). Quality of emulsion sausage was evaluated in terms physicochemical characteristics like moisture content, pH, protein content, water holding capacity (WHC), Extract release volume (ERV), microbiological characteristics like total plat count (TPC) and Yeast and mold count (Y&M), Coliform count, and sensory characteristic including instrumental colour measurement. It was found that moisture content, ERV, pH and WHC were significantly (P<0.05) decreased of emulsion sausage in period of storage at 0º C as result of incorporation of 1-4% of WPC. But protein content significantly (P<0.05) increased in period of refrigerate storage. TPC, Y&M and Coliform count of emulsion sausage were found in range of 7.11-7.39 log cfu/g, 3.34-3.86 log cfu/g and 2.25-2.54 log cfu/g respectively. Emulsion sausage incorporated with whey protein concentrate was acceptable to the panelist. The numerical value of ‘L’ for the samples in 25th days of storage condition found in the range of 25.02%-32.55% Thus sample had 32.55% of maximum lightness as compared to 66.45% darkness.