ENRICHMENT EFFECT OF DIETARY FIBER ON CERTAIN QUALITIY ATTRIBUTES OF FAT REDUCED PORK PATTIES: PHYSICO CHEMICAL AND MICROBIOLOGICAL QUALITIES

DOI: 10.5958/0976-0563.2014.00586.7    | Article Id: DR-862 | Page : 119-122
Citation :- ENRICHMENT EFFECT OF DIETARY FIBER ON CERTAIN QUALITIY ATTRIBUTES OF FAT REDUCED PORK PATTIES: PHYSICO CHEMICAL AND MICROBIOLOGICAL QUALITIES.Asian Journal Of Dairy and Food Research.2014.(33):119-122
Rupu Saha, S.K. Laskar*, D.R. Nath, M. Hazarika and A. Das laskarsbh@yahoo.in
Address : Department of Livestock Products Technology College of Veterinary Science, AAU, Guwahati-781 022, India

Abstract

Pork patties were prepared by incorporating wheat bran (WB) and oat bran (OB) as dietary fiber source at three different levels i.e. WB1 and OB1 @ 2%, WB2 and OB2 @ 3% and WB3 and OB3 @ 4%, besides a control group (CT ) with no added dietary fiber. The pH values of pork patties did not differ significantly between the CT and treated products. The aw values differed significantly ( P ated products recorded a progressive increase in bacterial counts along with the increased duration of storage. The counts for colititre ( MPN) revealed their absence irrespective of the storage days and both in the  CT and treated products

Keywords

Fiber enrichment Pork patties Product qualities.

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