Effect of buckwheat flour on quality characteristics of chevon sausages

A study was conducted to evaluate the efficacy of different levels (0, 2, 4 and 6%) of buckwheat flour (Fagopyrum esculentum) on quality characteristics and storage stability of chevon sausages. Shelf life of chevon sausages incorporated with 0% (control) and 6% extended buckwheat flour was studied during refrigerated storage (4±1ºC) at 5 days interval up to 20 days. Significant (p<0.05) higher cooking yield, emulsion stability and water holding capacity was observed in chevon sausages incorporated with 6% buckwheat flour. Moisture and total ash contents increased (p<0.05); however protein content decreased (p<0.05) with the increased level of buckwheat flour in chevon sausages. Chevon sausages incorporated with 6% buckwheat flour recorded (p<0.05) superior sensory scores compared to control and other formulations. TBRS (2-thiobarbuteric acid reactive substance) values, free fatty acid values, total plate counts, total psychrophilic counts, coliform and yeast and mould counts were significantly (p<0.05) reduced in buckwheat flour treated sausages. Addition of buckwheat flour in chevon sausages resulted in superior (p<0.05) sensory scores compared to control during 20 days of refrigerated storage. It can be concluded that addition of 6% buckwheat flour isoptimalin formulation of chevon sausagesfor better quality characteristics.