EGG sausage standardization and their quality studies under refrigeration temperature

Abstract

The work was carried out to complementary contribution to the comprehensive study of the recently recognised promising preparation and standardization of egg sausage and their quality studies under refrigerated temperature (5±2oC). The emulsion prepared from whole egg, minced meat, spices, green condiments and binding agents. The treatment T1 had significantly decreased pH value (P<0.05) on 0 day and 4th day of refrigerated storage (5±2oC). The treatment T1, T2 and T3 had significantly increased (P<0.01) water holding capacity percent on 4th and 7th day of refrigerated storage. The overall mean tyrosine value of T1 had decreased significantly (P<0.05). The treatment T1, T2 and T3 had significantly (P<0.05) decreased Thiobarbituric Acid value on 0 day.