Vol. 12, Issue 5 (2023)

Author(s):
Mali A, Laskar SK, Das A, Muthukumar M and Bhattacharya DK

Abstract:
Buffalo meat sausages were developed employing different smoking methods and fat levels to obtain a healthy product with extended shelf-life and economic feasibility. Three primary treatment groups were prepared, namely- T1 (20% fat), T2 (10% fat + 10% inulin), T3 (7.5% fat + 12.5% inulin), which were divided into three subgroups, A (Conventional smoking), B (3% Liquid smoke), C (7% Liquid smoke). The control was prepared with 20% fat without any sub-treatments. 5 batches of buffalo meat sausages were prepared, and the texture profile analysis was evaluated. The TPA results showed that with higher inclusion of inulin as a fat replacer, the hardness, springiness, chewiness and resilience significantly increased. However, smoking methods did not significantly affect the TPA.