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Journal of Food Technology
Year: 2010  |  Volume: 8  |  Issue: 6  |  Page No.: 229 - 233

Shelf Life of Smoked Buffalo Tripe Rolls at Refrigeration (4±1°C) Temperature

M. Anna Anandh and V. Lakshmanan    

Abstract: A study was carried out to determine the shelf life of smoked buffalo tripe rolls at refrigeration temperature (4±1°C) to assess the quality changes while monitoring physico-chemical, microbiological and sensory characteristics under aerobic packaging by using LDPE pouches. Smoked buffalo tripe rolls prepared from a combination of buffalo tripe (75%) and minced buffalo meat (25%) was stored at 4±1°C to assess the quality changes at 0, 7, 14, 21 and 27th day of storage. pH, thiobarbituric acid and tyrosine values were increased and extract release volume was decreased significantly with increasing storage period. Period of storage had no significant effect on moisture content. Throughout the storage period, all microbial counts were within the acceptable limits of cooked meat products. No adverse effects were noticed on sensory scores for appearance, flavour, juiciness, texture and overall acceptability up to 21 days of storage. Therefore, smoked tripe rolls can be prepared and could safely be stored for 21 days at 4±1°C in LDPE pouches under aerobic packaging.

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