Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages

Abstract

Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with Soy Protein Isolate (SPI) and Inulin (I) to find out the best formulation having superior shelf-life without affecting its quality attributes.Methods: Four sausage mix formulations were prepared viz.control (0% SPI and I), T1 (2.5% I), T2 (2.5% SPI) and T3 (2.5% SPI + 2.5% I) 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 (CP) content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % Total Ash (TS) 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 (TVC) showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15 th . The Total Viable Psychrophilic Bacterial Count (TVPBC) showed a significant (p<0.01) increase in bacterial load from day 5 th to 15 th day of storage. Colititre counts were negative for all the formulations until the 15 th day of storage.

Bacteriological evaluation and advanced SYBR-green multiplex real-time PCR assay for detection of minced meat adulteration

“…For instance, a study conducted in Egypt discovered that 6% of beef minced meat samples were adulterated with either chicken or pork ( Abuelnaga et al ., 2021 ). In other wise, a study in India found that 11% of minced meat samples contained nonmeat ingredients, such as soy protein and starch ( Moirangthem et al ., 2022 ).…”

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

“…Similarly, in the present study, the inulin was incorporated in powder form, which might have increased the hardness of the cooked sausage. Moirangthem et al 54 reported an increase in the hardness from 886.15 to 992.34 g when inulin was added at 2.5% to low-fat duck meat sausage. The sausages treated with inulin showed lower adhesiveness values compared with the control sausages.…”