Effect of Tapioca Starch and Potato Flour on Physico- Chemical, Sensory and Microbial Characteristics of Pork Sausage During Refrigerated Storage (4±1°C)

of pork sausage with 50 per cent lean and 30 per cent low value meat (Head, Heart and Tongue in the ratio of 70:15:15) was carried out. Preliminary studies were conducted to decide upon the suitable level of inclusion of TS and PF. Sausages prepared were subjected to physico-chemical and sensory analysis. Analysis revealed that sausages with 5 per cent level of PF and 7 per cent of TS as optimum. Sausages were prepared with these optimum levels and were subjected to physico-chemical (pH, shear force, TBARS and TV), Sensory (appearance, flavor, texture, juiciness and overall palatability) and microbial analysis (TVC, Staphylococcus, Psychrophils, Yeast and mould, Lactobacillus, Streptococcus and Anaerobes) to study the keeping quality at refrigerated storage (4±1°C) for 30 days. The results revealed that during storage there was a highly significant (P<0.01) decrease in pH, shear force, sensory and microbial analysis and increase in TBARS and TV. Sausages prepared with 5 per cent PF and 7 per cent TS were acceptable up to 25 days of refrigerated storage (4±1°C). Key words: Pork sausage Tapioca starch Potato flour Sensory evaluation Microbial analysis Refrigerated storage INTRODUCTION reduced functionality is used [7]. Potato has long been Comminuted meat products, are widely consumed [8-10] and several workers have tried tapioca starch as a throughout the world, but unfortunately their cost, binder for preparing sausages and other meat product