Physicochemical and sensory qualities of pork sausage incorporated with blood

A study was conducted to find out the effect incorporating whole blood the on physicochemical and sensory qualities of the pork sausage. Four formulations were prepared with 10, 15 and 20% incorporation of whole blood and compared with the control sample which was prepared with 55% lean pork, 10% lard, 5% diced pork fat, 10% rice flour, 2.5% skim milk powder, 4% spice mix, 1.5% salt, 5% ice, 4% soya and 3% egg. The ingredients were blended and stuffed into natural goat casings and cooked in hot water at 82°C for 30 min. Emulsion stability, pH value, TBA, water holding capacities and water activities were found to be increased with increase in blood incorporation level (P<0.01) whereas cooking loss showed a lower trend with incorporation of blood. Moisture, protein and ash contents of the sausages showed significantly increasing trend (P<0.01) but fat percent showed a significantly decreasing trend with incorporation of blood. Sensory evaluation revealed that product with 10% blood was highly preferred by the panelists.