Title: DEVELOPMENT OF FIBER ENRICHED FUNCTIONAL CHEVON SAUSAGES INCORPORATED WITH RICE BRAN

Authors: Karunakara KN, V Pathak, M Goswami and T Khanam

Source: Ruminant Science (2018)-7(2):229-232.

Cite this reference as: Karunakara KN, Pathak V, Goswami M and Khanam T (2018). Development of fiber enriched functional chevon sausages incorporated with rice bran. Ruminant Science 7(2): 229-232.

 

Abstract

The present study was carried out to develop low salt, fiber enriched chevon sausages with incorporation of herbal blend and rice bran. Preliminary trials were carried out to prepare low salt chevon sausages with incorporation of different herb blend mixture and one herb blend at 1% replacing 50% salt was selected as best salt replacer. The functionality of low salt chevon sausages was further improved in terms of fiber enrichment by incorporation of rice bran at three different levels i.e. 5% (R1), 10% (R2) and 15% (R3) respectively. Physico- chemical properties viz. emulsion pH, product pH, cooking yield and emulsion stability increased significantly (P<0.05) with addition of rice bran. Among proximate parameters, moisture and protein content had no significant difference, however fat and ash content increased significantly (P<0.05). Lightness and redness values decreased significantly (P<0.05) whereas there was no significant difference in yellowness values between control and treatments. All sensory attributes including overall acceptability scores decreased significantly (P<0.05) in R2 and R3. Therefore, low salt fiber enriched functional chevon sausages incorporated with 1% herbal blend and 5% rice bran was selected as the best treatment.

 

References

Ang JF and Miller WB (1991). Multiple functions of powdered cellulose as a food ingredient. Cereal Foods World 36:558-564.

AOAC (1995). Official Method of Analysis. 16th Edn,  Association of Official Analytical Chemists, Washington, DC.

Baliga BR and Madaich N (1970). Quality of sausages emulsion prepared from mutton. Journal of Food Science 35(4):383-385.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY and Kim CJ (2009). Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science 82:266-271.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY and Kim CJ (2011). Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Science 88:59-66.

Choi YS, Jeong  JY,  Choi JH, Han DJ, Kim HY and Lee MA  (2008). Effects of containing dietary fiber extracted from rice bran on quality characteristics of emulsion-type sausages. Korean Journal of Food Science and Animal Resource 28(1):14-20.

Chotimarkorn C, Benjakul S and Silalai N (2008). Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand. Food Chemistry 111(3):636-641.

Fatemeh M, Khachaturyan M, Gebrelul S and Henson JF (2014). Composition and fatty acid profile of goat meat sausages with added rice bran. International Journal of Food Science 14:1-8.

Hakeem HR, Kumar A, Yatoo MA and Shafat S (2013). Effect of rice bran on the quality characteristics of oven-roasted chicken kababs. Indian Journal of Poultry Science 48(1): 47-52.

Ibrahium MI, Hegazy  AI and El-Waseif  MA (2015). Effect of replacing beef fat with flaxseed oil and rice bran on nutritional quality criteria of beef burger patties. Middle East Journal of Applied Science 5(3):645-655.

Keeton JT, Foegeding EA and Patina AC (1983). A comparison of non meat products, sodium tripolyphosphate and processing temperature effects on physical and sensory properties of frank furthers. Journal of Food Science 49:1462-1474

Murphy EW,  Criner  PE and Grey BC (1975). Comparison of methods for calculating retention of nutrients in cooked foods. Journal of Agriculture Food Chemistry 23:1153-1157.

Pandey Anurag, Kumar Yogesh, Saini Ashish, Gurjar AS , Meena Priyanka and Raman Ravi (2016). Development and quality assessment of chevon pickle prepared with spent goat meat. Ruminant Science 5(2):223-226.

Rocha-Garza AE and Zayas JF (1996). Quality of broiled beef patties supplemented with wheat germ protein flour. Journal of Food Science 61(2):418-421.

Shi CX, Lui ZY, Shi M, Li P and Zeng ZK (2015). Prediction of digestible and metabolizable energy content of rice bran fed to growing pigs. Asian and Australias Journal of Animal Science 28:654-661.

Snedecor GW and Cochran WG (1994). Statistical Methods. First east west press edition, New Delhi.

Trigo MJ and Fraqueza MJ (1998). Effect of gamma radiation on microbial population of natural casings. Radiation Physics and Chemistry 52:125-128.

Trout ES, Hunt MC, Johson DE, Clans JR, Castner CL and Kroff DH (1992). Characteristics of low fat ground beef containing texture modifying ingredients. Journal Food Science 57:19-24.