Optimisation of buffalo (Bubalus bubalis) meat sausage with animal fat and carrot powder using response surface methodology

Abstract

The prevalence of non-communicable diseases is increasing alarmingly owing to several aetiological factors with dietary regime playing the prime cause. The study was carried out to develop functional sausages of buffalo meat fortified with carrot powder (0-5%) and 20-30% buffalo white fat. Nine variants of sausages were optimized using the response surface methodology and the quality and shelf life of carrot fortified buffalo meat sausages was determined on the basis of physicochemical characteristics viz., moisture content (60-62%), ash content (1.8-2.18%), fat content (14-16.20%), protein content (18.20-18.56%), pH value (6.20-6.35), TBA value (0.08-0.089), microbiological quality viz., total plate count (2-2.4 log cfu/gm). The sausages were found with improved sensory quality as compared to control. The overall desirability varies between 0.6-0.7 out of unit scale. The sausage sample with fat content 28.54% and carrot powder 4.27% was found with good quality features as compared to control. The sausage samples were found within the acceptable limit of microbial standards.