Production of fermented sausage from old buffalo meat using transglutaminase [electronic resource].

Includes references.

Sausage was produced from old buffalo meat using starter culture, transglutaminase and a mixture of them. The sausage samples were stored at .4.oC for four weeks. The total viable aerobic bacterial count was higher in non fermented sausage tl1an in fermented sausage. In contrast the lacticacid bacterial count was higher in fermented sausage than in the non fermented sausage and gave higher shelf-life for the product. At the same time the yeast and mold count were lower in the fermented product. All samples were free from Salmonella. The addition of transglutaminase, starter culture or a mixture of them increased the protein content of sausage. Moisture content of all samples was slightly decreased with increasing of storage period. Sausage containing mixture of transglutaminase and starter culture had a lower percentage of moisture reduction. The values of TVN, TBA, TVF A and acidity increased with increasing storage period. The development of these parameters in the fermented sausage contained transglutaminase was lower than the other samples. In conclusion it could be recommended that, the use of transglutaminase and starter culture to produce restructured old buffalo fermented sausage with adequate binding capacity. This might to enhance- the market value of old buffalo meat and introduce a new product in the meat market.

Summary in Arabic.

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