Quality of buffalo meat sausages containing decolourized globin protein isolate

Decolourised globin protein isolate was prepared from Red Blood Cell (RBC) concentrate of buffalo blood. Buffalo meat sausages were prepared by replacing lean meat at 0, 3, 6 and 9 % with globin protein Isolate (GPI). The emulsion stability, emulsion pH, cooking yield, moisture content and lipid content decreased and shear force value, protein and ash content of buffalo meat sausages increased with increased level of GPI. The sensory attributes viz, appearance, flavour, juiciness, texture mouth-coating and overall acceptability scores reduced marginally and were good up to 9% replacement of lean.