In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was signifi...

An investigation was conducted to assess the effect of incorporation of dried apple pomace (DAP) and corn bran (CB) as dietary fi bre sources on organoleptic, thiobarbituric acid reacting substance (TBARS) value and microbial quality characteristics of chevon rolls during refrigerated storage. DAP, CB and their combination (DAP+CB) were used at 6%, 3% and 2%+ 3% level respectively by replacing ...

Investigations were carried out on development quality evaluation and shelf life studies of buffalo meat emulsion sausage prepared by different levels of fat and skimmed milk powder (SMP) at refrigerated storage temperature (0°C). The quality of emulsion sausage was based on the basis of physico-chemical characteristics namely moisture content, pH, protein content, TBA number, microbial charact...

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, ...

OBJECTIVE The aim of the present study was to isolate and identify Aeromonas (A.) species and assess their toxin producing ability in foods of animal origin from North East India. MATERIALS AND METHODS A total of 332 animal food samples (fish, poultry meat, pork and chevon) of which 38 (11.44%) isolates were identified by the 16S rRNA technique were included in the study. The enterotoxigenici...

The objective of the present study was undertaken to standardize the levels of shredded potato and added water in the development of chevon cutlets. The lean meat was minced twice through 4 mm plate. The cutlets were prepared with the incorporation of shredded potato at 0, 5, 10 and 15% level and added water at 0, 3, 6 and 9%, respectively replacing the lean meat. A significant effect of mincin...

The study investigated the effect of 10% aqueous extracts ginger, garlic and onion on quality shelf life frozen chevon pork as reflected by changes in values 2-thiobartituric acid reactive substances (2-TBARS) total volatile basic nitrogen (TVB-N) over a 14 day storage under conditions.  pH, 2-TBARS TVB-N were measured from at -20°C after days. resulted low pH 5.63, 5.79 5.67 for mixed...

Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in...