Physico-Chemical Characteristics of Pork Sausage during Refrigerated Storage

A study to compare the effectiveness of Tapioca Starch (TS) and Potato Flour (PF) for preparation of pork sausage with 50 per cent lean and 30 per cent low value meat (Head, Heart and Tongue in the ratio of 70:15:15) was carried out. Sausages were prepared with 5 per cent level of PF and 7 per cent of TS and were subjected to physico-chemical characteristics viz., pH, shear force, TBARS and TV to study the keeping quality at refrigerated storage (4 +/- 1 degrees C) for 30 days. Inclusion of 30 per cent low value meat had not much effect compared to full meat sausages. The results revealed that during storage there was a highly significant (P<0.01) decrease in pH, shear force, and increase in TBARS and TV with the increase in storage days in both the treatments. Sausages prepared with 5 per cent PF and 7 per cent TS were acceptable upto 25 days of refrigerated storage (4 +/- 1 degrees C). Sausages with potato flour had lower values of TBARS and hence considered more acceptable compared to TS incorporated sausages.