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M. R. Saseendranath

Kerala Veterinary and Animal Science University, Mannuthy, Thrissur, INDIA

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SHELF LIFE OF LOW-FAT GROUND PORK PATIIES FORMULATED WITH TEXTURIZED SOY PROTEIN

Manish Kumar!·, B.D. Sharma, Sushil Kumar2, R.B. Sharma!

Affiliations

¹Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, India

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Cite article:- Kumar!· Manish, Sharma B.D., Kumar2 Sushil, Sharma! R.B. (2025). SHELF LIFE OF LOW-FAT GROUND PORK PATIIES FORMULATED WITH TEXTURIZED SOY PROTEIN. Indian Journal of Animal Research. 39(1): 14 - 19. doi: .

ABSTRACT

Shelf life studies of low-fat ground pork patties incorporated with 4 per cent 1:3 hydrated
texturized soy protein [fSP) under aerobic and vacuum packaging conditions at refrigeration
temperature 4±1°C for 21 and 35 days respe~tively were evaluated for physico-chemical (pH,
TBA), microbiological [fotal Plate Count, Psychrophilic count, Coliform count, Anaerobic Plate
Count, Lactic Acid Bacteria count) as well as sensory characteristics and compared with high-fat
control. Thio-barblturic Acid [fBA) value was Significantly (P

KEYWORDS

REFERENCES

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