International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 3 (2017)
Development and shelf life studies of buffalo meat sausages incorporated with foxtail millet (Setaria italica)


Author(s): Mohammed Nayeem, Komal Chauhan, MA Khan, Mehjabeen Siddiqui and Hamda Sidduqui

Abstract: The aim of this work is to develop and investigate the shelf life of buffalo meat sausages fortified with foxtail millet (Setaria italica) at refrigerated storage temperature (0 °C). Studies on quality of sausage were done by analyzing different physico-chemical characteristics namely moisture content, ash content, pH, fat content, TBA number and microbial characteristic (total plate count and yeast & mould count) of the most appropriate combination of foxtail millet and meat, found with the help of Response Surface Methodology (RSM) software. The best combination as suggested by RSM was found to be 94.99 grams of meat mixed with 6.48 grams of foxtail millet. This was calculated so as to obtain the optimum range of moisture, ash, fat content and pH value. In total the four samples i.e. sausages prepared from whole meat, meat with foxtail millet, meat with foxtail millet plus sodium ascorbate and meat with foxtail millet plus tocopherol were taken for shelf life study. Sodium ascorbate (500ppm) and tocopherol (500ppm) were used as natural preservatives and hence the effect of such preservative on fortified sausages was also studied and was found that these assisted in improving the shelf life of the product. The product was acceptable for consumption even after 21 days of storage but total plate count, yeast and mould count and TBA number indicated the spoilage condition of sausage samples after 28 days. Therefore shelf life of the samples was found to be 21 days under refrigerated condition (0 °C). The study also provided evidences of increased dietary fibers and reduced fat content with high nutritional value in foxtail millet incorporated buffalo meat sausage, which can be considered as a functional food for healthy individuals and for patients of type 2 diabetes, cardiovascular diseases, obesity etc.

Pages: 648-654  |  835 Views  23 Downloads

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How to cite this article:
Mohammed Nayeem, Komal Chauhan, MA Khan, Mehjabeen Siddiqui, Hamda Sidduqui. Development and shelf life studies of buffalo meat sausages incorporated with foxtail millet (Setaria italica). Int J Chem Stud 2017;5(3):648-654.
International Journal of Chemical Studies