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Indian Journal of Animal Research, volume 39 issue 1 (january to june 2005) : 14 - 19

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. (2024). 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

APHA (1984). Compendium of Methods for the Microbiological Examination of Foods, 2nd edn. (Speck. M.L. ed.). Am Pub. Hlth. Assoc .. Washington. D.C.
,Jay. ,J,M.(1996). In: Modern Food Microbiology, 4'1. edn. CBS Publishers and Distributors. New Delhi Jo. C ~'-t al (1999). Meat Science, 51: 355-361.
Keeton. ,1"1", (1994), Meat Science. 36 261-276.
Manish Kumar (2001). Ph.D. Thesis. Indian Veterinary Research Institute. Izatnagar. India
Snedecor. GW. and Cochran. W.G. (1989). Statistical Methods. 8th edn. Iowa State University Press. Ames. Iowa.
Tarfadgis. B.G. et al. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid food~. J. Am. Oil Chem. Soc.. 37: 44-48.

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

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