Evaluation of the stability of sausage emulsion by the canning of mutton sausages.

The stability of canned mutton sausages (containing curing agents, spices, binder, precooked carrot and tomatoes, and garlic, onion, coriander leaves, green chillies and green ginger) was evaluated. Batches of sausages containing (i) 40, (ii) 45, (iii) 50 or (iv) 55% lean mutton were prepared, canned, autoclaved and stored for 13-15 days, 28-30 days or 1 yr at room temp. (25-27 degree C), 35 degree C or 55 degree C, after which their quality was evaluated. Quality criteria considered included wt. loss at various stages of processing and storage, water absorption, fat separation, pH and turbidity of the medium and splitting and disintegration of the sausages. Tables of results are given. (ii) had the lowest wt. loss. The incidence of splitting and disintegration tended to decrease with increasing meat content of the sausages. Fat separation was highest in (i) and lowest in (ii). Fat separation and splitting and disintegration of the sausages increased with increasing storage temp. Water absorption was highest in (ii) and lowest in (iv). It is concluded that (iii) is the most suitable meat content for canned mutton sausages.