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Anim Biosci > Volume 35(8); 2022 > Article
Animal Products
Animal Bioscience 2022;35(8): 1250-1257.
https://doi.org/10.5713/ab.21.0530    Published online March 2, 2022.
Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages
S. Moirangthem1  , S. K. Laskar1,*  , A. Das1  , S. Upadhyay1  , R. A. Hazarika2  , J. D. Mahanta3  , H. M. Sangtam1 
1Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India
2Department of Veterinary Public Health, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati -781 022, India
3Department of Poultry Science, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, India
Correspondence:  S. K. Laskar, Tel: +91-9435100509, Email: saurabhlaskar@gmail.com
Received: 5 December 2021   • Revised: 28 December 2021   • Accepted: 15 February 2022
Abstract
Objective
Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelflife without affecting its quality attributes.
Methods
Four sausage mix formulations were prepared viz.control (0% SPI and inulin), T1 (2.5% inulin), T2 (2.5% SPI), and T3 (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities.
Results
The % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a*, b*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage.

Conclusion

The present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.
Keywords: Duck Meat; Inulin; Sausage; Soy Protein Isolate


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