Vol. 10, Special Issue 10, Part B (2025)

Author(s): S Gayathri, D Jayanthi and K Rajendrakumar

Abstract: The work was carried out to complementary contribution to the comprehensive study of the recently recognised promising preparation and standardization of egg sausage and their quality studies under refrigerated temperature (5±2^oC). The emulsion prepared from whole egg, minced meat, spices, green condiments and binding agents. The treatment T₁ had significantly decreased pH value (P<0.05) on 0 day and 4^th day of refrigerated storage (5±2^oC). The treatment T₁, T₂ and T₃ had significantly increased (P<0.01) water holding capacity percent on 4^th and 7^th day of refrigerated storage. The overall mean tyrosine value of T₁ had decreased significantly (P<0.05). The treatment T₁, T₂ and T₃ had significantly (P<0.05) decreased Thiobarbituric Acid value on 0 day.

DOI: 10.22271/veterinary.2025.v10.i10Sb.2638