Standardization of corn starch as a fat replacer in buffalo calf meat sausages and its effect on the quality attributes

The present study envisaged optimization and evaluation of corn starch (CS) level as a fat replacer in buffalo calf meat. A total of four treatments of sausages viz. Control: 20% fat, T-1: 3% CS, T-2: 6% CS, T-3: 9% CS were tried to select suitable level of fat replacer on the basis of water holding capacity, emulsion stability and sensory evaluation. The sausages with selected level of CS were evaluated for physico-chemical properties, texture profile, thio-barbituric acid reactive substance (TBARS), proximate composition and sensory attributes. The 6% level of CS was found optimum and the cooking yield, pH, moisture content, protein content and sensory scores of selected sausages were significantly (P<0.05) higher in comparison to control, however vice-versa for TBARS and fat content. The study concluded that 6% CS level is optimum to develop the low-fat sausages with improved quality and with 43% lower calorie content.