Development of spiced and smoked sausage from buffalo skim milk

Atanu Das; Malay Kumar Sanyal; Anindita Debnath; Sangita Ganguly

Development of spiced and smoked sausage from buffalo skim milk

Author(s):

Atanu Das, Malay Kumar Sanyal, Anindita Debnath and Sangita Ganguly

Abstract:

Sausages are immensely popular food products which are basically emulsified and formed products, typically made from ground meat (generally beef or pork), and optionally added with spices, herbs, salt and may or may not be smoked. Development of a sausage like product from milk would, therefore, provide a scope for product diversification and also help to bring about expansion of market potential for dairy products. The present research work was, therefore, conducted to develop a sausage like emulsified and formed product from buffalo skimmed milk chhana added with spices and salt, and finally smoked in a chamber. Spices used to develop desirable sensorial characteristics in buffalo skimmed milk sausage included coriander, cumin seeds, red chili, black pepper, clove, turmeric, cinnamon. This may utilize the surplus milk solids available in the country to prepare a protein-rich meat sausage analogue.

In an effective manner which is likely to cater to the need of fat-conscious consumers. The level of ingredients and processing parameters such as level of milk fat in the skimmed milk, level of spice mix and salt and smoking time for making buffalo skimmed milk sausage were optimized on the basis of sensory evaluation of the product. Buffalo milk containing 0.5% fat,spice mix and salt at the rate of 1.25 and 1%, respectively of the weight of chhana and smoking of the mixture of chhana, spice mix and salt for 15 min in a hot smoke chamber were selected for the development of spiced and smoked skimmed buffalo milk sausage with desirable sensorial attributes.

Pages: 121-125 | 1472 Views 305 Downloads

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Journal of Pharmacognosy and Phytochemistry

How to cite this article:

Atanu Das, Malay Kumar Sanyal, Anindita Debnath and Sangita Ganguly. Development of spiced and smoked sausage from buffalo skim milk. J Pharmacogn Phytochem 2018;7(6):121-125.

Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 6 (2018)

Development of spiced and smoked sausage from buffalo skim milk

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