Effect of Glutinous Rice Flour and Storage Periods on Proximate Composition and Sensory Qualities of Fat Reduced Yak Meat Salamis

摘要

The proximate composition and sensory evaluation studies of fat reduced yak meat salamis (YMS) prepared with the addition of decreasing levels of yak fat i.e. 7. 4.5 and 2% and increasing levels of glutinous rice flour (GRF) i.e. 5, 7.5 and 10% (T_1,T_2 and T_3) besides the control (C_T) product i.e. 12% fat and 0% GRF were carried out on 1st, 5th, 10th and 15th days of refrigerated storage. The study revealed that the per cent moisture and EE contents differed significantly (P<0.01) and also the CPcontent (P<0.05) due to the incorporation of GRF and YMS. Both the moisture and EE contents were higher in C_T product as compared to the treated ones. On the other hand, the CP and TA contents were lower in C_T product and higher in treated ones. It was found that none of the proximate principles altered significantly due to differences in the storage periods. Although, increase in the storageperiods resulted in progressive and significant lowering of all the eating quality traits of both control and treated products, the salamis were still acceptable to the consumers.