Abstract
The experiments were carried out to investigate the effect of partial substitution of buffalo back fat with different levels of virgin canola oil on colour, textural and sensory properties of semidry fermented sausage of buffalo meat. The samples of semidry sausage were prepared by substituting 15%, 20% and 25% of buffalo back fat with canola oil. Total four samples were prepared viz., T1, T2, T3 and T4 with different formulations based on different ratios of buffalo back fat and canola oil i.e. T1 (20% buffalo back fat), T2 (17% buffalo back fat + 3% canola oil), T3 (16% buffalo back fat + 4% canola oil), T4 (15% buffalo back fat + 5% canola oil). The instrumental colour was measured by hunter colour lab under standard condition. The results showed that treatment of canola oil was significantly (p˂0.05) found to decrease the lightness (L*) value, but significantly (p˂0.05) increased the redness (a*) value and yellowness (b*) values of sausage samples. The texture profile was measured by the TAHD texture analyzer under suitable environmental conditions. The texture of sausage samples was determined for five important textural properties viz., Hardness, cohesiveness, springiness, gumminess, chewiness. The sausage samples incorporated with 5% canola oil was found with improved hardness, cohesiveness, and springiness, gumminess, and chewiness values. The hardness value of control sample (T1) was found as 590 g. The treatment of canola oil brought a considerable improvement in hardness value of treated samples. The hardness values of treated samples T2, T3 & T4 with 3%, 4% and 5% substitution of animal fat, were found as 632, 696 & 744 g respectively. From the hardness values, it is clear that the treatments T2, T3 & T4 significantly (p˂0.05) increased the hardness value of sausage samples. The sensory properties of sausage samples viz., colour, taste, texture, juiciness, tenderness and palatability were found under the consumption limit.