Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low-fat duck meat sausages

  • Moirangthem S. (Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University) ;
  • Laskar S.K. (Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University) ;
  • Das A. (Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University) ;
  • Upadhyay S. (Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University) ;
  • Hazarika R.A. (Department of Veterinary Public Health, College of Veterinary Science, Assam Agricultural University) ;
  • Mahanta J.D. (Department of Poultry Science, College of Veterinary Science, Assam Agricultural University) ;
  • Sangtam H.M. (Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University)
  • Received : 2021.12.05
  • Accepted : 2022.02.15
  • Published : 2022.08.01
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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 shelf-life 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

Acknowledgement

The authors are grateful to the Department of Biotechnology, Govt of India, for providing financial support and the necessary infrastructure facility to carry out the research work.

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