Influence of Vegetable Oils on pH Profile during Processing of Semidry Fermented Buffalo Meat Sausage

Abstract

The experiments were conducted to deduce the effect of lactic acid fermentation and smoking on the pH of semidry fermented Buffalo meat sausage incorporated with different vegetable oils viz., Canola oil, Safflower oil and olive oil with levels of 15%, 20%, 25% individually. The aim was to replace the buffalo white fat with the different levels of vegetable oils (Canola oil, Safflower oil and olive oil) to make a product healthier for human beings as the taken vegetable oils contain good amount of monounsaturated fatty acids, polyunsaturated fatty acids, tocopherols, phytosterols and polyphenols. As the problems related to overdose of saturated fat become prevalent in the society particularly in urban people viz., cardiovascular diseases (atherosclerosis, arteriosclerosis), type-2 diabetes mellitus, polycystic ovary etc. Three samples with each vegetable oil were prepared by taking 15%, 20% and 25% substitution level in the laboratory. The fermentation of Buffalo meat sausage was performed with the bacterial strains of Lactobacillus plantarum MTCC 1407 and Lactobacillus brevis MTCC1750 in the batch process at 22°C temperature for 48 hrs. The Lactobacillus bacteria produced the lactic acid during the growth phase under optimum conditions which basically caused the reduction in the pH of sausage samples. The pH values of samples were found to reduce from 6.02 before fermentation to the 5.20 after the 48 hrs of fermentation process. A slight increase in the pH of samples was recorded after smoking. The pH value of the samples was found to decrease after the drying process which was done for 3-5 days for 70-80°Cs. Influence of Vegetable Oils on pH Profile during Processing of Semidry Fermented Buffalo Meat Sausage