Quality of buffalo meat sausages containing decolourized globin protein isolate

Decolourised globin protein isolate was prepared from Red Blood Cell (RBC) concentrate of buffalo blood. Buffalo meat sausages were prepared by replac ing lean meat at 0, 3, 6 and 9 % with globin protein Isolate (GPI). The emu lsion stability, emulsion pH, cooking yield, moisture content and lipid con tent decreased and shear force value, protein and ash content of buffalo me at sausages increased with increased level of GPI. The sensory attributes v iz, appearance, flavour, juiciness, texture mouth-coating and overall accep tability scores reduced marginally and were good up to 9% replacement of le an.