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Journal of Food Technology
Year: 2007  |  Volume: 5  |  Issue: 2  |  Page No.: 169 - 176

Effect of Lactic Acid on Quality of Buffalo Offals

P. Selvan, S.K. Mendiratta, K. Porteen and K.N. Bhilegaonkar    

Abstract: A study was carried out to determine the influence of different concentration and contact time combinations of lactic acid solutions on microbial, sensory and physico-chemical characteristics of buffalo offals viz., head meat, heart, liver and rumen. The following concentration and contact time combinations were used: 1% lactic acid for 20 sec, 1.5% lactic acid for 15 sec and 2% lactic acid for 10 sec. A total of 80 buffalo offal samples (20 numbers of each kind) were collected from a buffalo offal market and subjected to immersion treatments. Water washed offal pieces were used as controls. Sensory evaluations were conducted using a sensory panel comprising postgraduate students and scientists of Livestock Products Technology division, Indian Veterinary Research Institute (India). The data obtained were subjected to statistical analysis using the Analysis of Variance (ANOVA). Mean log10 reductions (CFU g 1) achieved, based on the different treatments and kinds of buffalo offal were between 0.22 and 1.05 for total viable counts; 0.22 and 1.19 for coliforms counts and 0.25 and 0.98 for staphylococcal counts. Immersion in 2% lactic acid solution for 10 sec gave the best overall reduction effect. Sensory evaluations recorded minimal effects of treatments on buffalo offals. These findings show that immersion in 2% lactic acid for 10 sec is suitable for decontamination of Buffalo Offals.

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