Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelflife without affecting its quality attributes.Methods: Four sausage mix formulations were prepared viz.control (0% SPI and inulin), T1 (2.5% inulin), T2 (2.5% SPI), and T3 (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities.Results: The % moisture and crude protein content of the sausages revealed an increasing trend (p0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a*, b*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage.Conclusion: The present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.

Aim: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). Materials and Methods: Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C). Results: The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage. Conclusion: The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

Background and Aim: Milk is a highly perishable commodity, which is subjected to various types of contamination right from the farm level to the consumers' table. This study aimed to assess the quality of raw milk sold in and around Guwahati city based on the microbial load. Materials and Methods: A total of 200 raw pooled milk samples collected from 25 different locations in and around Guwahati city were subjected to quality evaluation based on the methylene blue reduction test (MBRT), standard plate count, and coliform count as per the standard procedure. Results: Out of the 200 samples evaluated, more than 50% of them were graded as poor to very poor quality based on the MBRT results. None of the samples could be graded as excellent quality and only 14.5% were graded as good quality. The standard plate count and coliform count of all the raw milk samples were found to be significantly higher than the legal standard. A highly significant (p<0.01) difference was observed for standard plate count and coliform count among the different locations in and around Guwahati city. Conclusion: From the present study, it could be inferred that raw milk sold in most parts of Guwahati city do not confer to the legal microbiological standard and may pose a high risk of milk-borne illness among consumers of the city, which needs a systematic series of actions to be implemented properly.

Background: The present work was conducted to study the effect of incorporation of soy protein isolate (SPI) and Inulin (I) on certain Physico-chemical and sensory qualities of low-fat duck meat sausages. Methods: Duck meat sausages were prepared by using three different formulations i.e. T1 (2.5% I), T2 (2.5% SPI) and T3 (2.5% SPI+2.5% I) along with a control (CT-0% SPI and I). The pH, water holding capacity, TBARS value, tyrosine value and sensory qualities were evaluated on days 1, 5 and 10. Result: Duck meat sausages with a combination of 2.5% soy protein isolate and 2.5% inulin were the best ones, with a shelf-life of 10 days under refrigeration.

Smoked pork and chicken sausages were prepared using three different time-temperature combinations; 60 °C for 4 hours, 75 °C for 3 hours, and 90 °C for 2 hours. The amount of polycyclic aromatic hydrocarbons (PAHs) present in these smoked products was estimated using liquid chromatography-mass spectrometry (LC-MS). The PAH compounds were identified using multiple reaction monitoring (MRM) and the retention time of that particular compound. The most potent carcinogenic PAH compound, benzo(a)pyrene (BaP), was not detected in any of the treatments analyzed. The pork and chicken sausages were found to contain the following PAH compounds: Flu, BaA, Chr, BbF, and BkF. Chrysene was found in all samples in the range from 27.38 to 45.08 µg/kg. It was observed that a higher smoking temperature (90 °C) resulted in more PAH compounds in the sausages. Furthermore, the chicken sausages were found to have higher concentrations of PAHs, particularly Chr and BaA, than the pork sausages.

Background: Dietary fiber can be effectively incorporated into processed meat products along with binders, extenders and fillers. Using millet in meat products can balance the enormous demand and supply for affordable, wholesome, dietary fiber enriched and healthful meat products. Methods: The duck meat sausages were developed by incorporating three different levels of roasted foxtail millet flour (FTMF) i.e. 5%, 10% and 15% and coded as T1(5%), T2(10%) and T3 (15%). The proximate composition, texture profile, colour profile and microbiological qualities of the control and treated sausages were estimated. Result: The moisture, crude protein, ether extract and calorie value of the sausages declined significantly (p less than 0.05) with increasing levels of FTMF in the treated sausages. In the case of texture profile, a significant (p less than 0.05) difference was observed in the springiness, hardness, chewiness and resilience (p less than 0.05) of the sausages between the control and treated groups. However, no significant difference in cohesiveness was observed between the control and the treated products. The colour profile revealed no significant (p greater than 0.01) difference in lightness (L*), redness (a*) and yellowness (b*). TVC and TVPBC showed a significantly (p less than 0.01) decreasing trend from control to treated products. However, the bacterial load increased during the storage for up to 15 days. No colititre, yeast, or mould were detected during the entire storage period.