Evaluation of the stability of sausage emulsion by the canning of mutton sausages.

Selvarajah, R. G. and Madaiah, N. and Baliga, B. R. (1974) Evaluation of the stability of sausage emulsion by the canning of mutton sausages. Journal of Food Science and Technology, 11 (2). 45-49, 8 ref.. ISSN 0022-1155

PDF Journal of Food Sdence and Technology, Vol. 11, No.2, March-April 1974, pp. 45-49.pdf - Published Version Restricted to Registered users only Download (187kB)

Abstract

The stability of canned mutton sausages (containing curing agents, spices, binder, precooked carrot and tomatoes, and garlic, onion, coriander leaves, green chillies and green ginger) was evaluated. Batches of sausages containing (i) 40, (ii) 45, (iii) 50 or (iv) 55% lean mutton were prepared, canned, autoclaved and stored for 13-15 days, 28-30 days or 1 yr at room temp. (25-27 degree C), 35 degree C or 55 degree C, after which their quality was evaluated. Quality criteria considered included wt. loss at various stages of processing and storage, water absorption, fat separation, pH and turbidity of the medium and splitting and disintegration of the sausages. Tables of results are given. (ii) had the lowest wt. loss. The incidence of splitting and disintegration tended to decrease with increasing meat content of the sausages. Fat separation was highest in (i) and lowest in (ii). Fat separation and splitting and disintegration of the sausages increased with increasing storage temp. Water absorption was highest in (ii) and lowest in (iv). It is concluded that (iii) is the most suitable meat content for canned mutton sausages.

Item Type:	Article
Uncontrolled Keywords:	CANNED-FOODS; mutton sausages, stability evaluation of canned; EVALUATION-; SAUSAGES-; MUTTON-; stability evaluation of canned mutton sausages; STABILITY-
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Sep 2013 06:37
Last Modified:	18 Sep 2013 06:37
URI:	http://ir.cftri.res.in/id/eprint/7143

Actions (login required)

View Item