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

Article Id: ARCC3287 | Page : 14 - 19
Citation :- SHELF LIFE OF LOW-FAT GROUND PORK PATIIES FORMULATED WITH TEXTURIZED SOY PROTEIN.Indian Journal Of Animal Research.2005.(39):14 - 19
Manish Kumar!·, B.D. Sharma, Sushil Kumar2 and R.B. Sharma!
Address : Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, India

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 (Pthe low-fat patties and it increased steadily dUring storage irrespective of packaging condition
and fat content. Total Plate count followed significant (Pstorage. Psychrophiles were not detected up to 14th day during aerobic and 21st day during
vacuum storage. Coliforms were not detected throughout the study. Lactic Acid Bacteria and
Anaerobes were first detected in low-fat and control patties on 28th day of vacuum storage. The
sensory qualities of patties were better maintained in low-fat patties than high-fat traditional
pork patties

Keywords

References

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