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Current IssueEditorial BoardOnline First ArticlesArchive

volume 45 issue 4 (december 2011) : 305 - 309

EFFECT OF BLADE TENDERIZATION AND SODIUM BI CARBONATE ON QUALITY OF SMOKED BUFFALO TRIPE PRODUCT

M
M. Anna Anandh*
V
V. Lakshmanan
1Livestock Products Technology Division, Indian Veterinary Research Institute, Izatnagar – 243 122, Bareilly, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Anandh* Anna M., Lakshmanan V. (2025). EFFECT OF BLADE TENDERIZATION AND SODIUM BI CARBONATE ON QUALITY OF SMOKED BUFFALO TRIPE PRODUCT. Indian Journal of Animal Research. 45(4): 305 - 309. doi: .

ABSTRACT

A study was conducted to assess the quality and acceptability of smoked buffalo tripe product. Smoked buffalo tripe products were prepared from 3 times blade tenderized buffalo tripe with and without 2.5% sodium bi carbonate. Smoked buffalo tripe product prepared from non blade tenderized buffalo tripe without sodium bicarbonate was used as control. These were evaluated for various physico-chemicals and sensory attributes. The results showed that smoked buffalo tripe products prepared with blade tenderization and 2.5% sodium bi carbonate were significantly higher for all physico-chemical characteristics followed by 3 times blade tenderized smoked products and control. Based on the results of sensory attributes, the score for appearance, flavour, juiciness, tenderness and overall palatability were significantly higher for 2.5% sodium bi carbonate treated smoked buffalo tripe products and were more acceptable than control and 3 times blade tenderized smoked buffalo tripe products. Therefore, 3 times blade tenderized buffalo tripe with 2.5% sodium bi carbonate could be successfully used for preparation of smoked buffalo tripe products.

REFERENCES

  1. Anna Anandh, M. et al. (2009). J Food Sci. and Tech., 46 : 484-487.
  2. Anna Anandh, M. et al.(2008). Meat Sci., 42 : 263-267.
  3. AnnaAnandh,M.et al.(2007).JFoodSci.andTech., 44 : 437-439.
  4. AOAC, (1995). Official methods of analysis. Association of official analytical chemists, Washington, D.C.
  5. Becherel,F.(1991). Viands et Produits Carnes, 12 : 87-92.
  6. Benito-Delgado, J. et al. (1994). J Food Sci., 59 :295-299.
  7. Buchananan, R.L. (1986). Food Tech., 40 : 134-138.
  8. Davis, K.A. et al. (1975). J Food Sci., 40 : 1222-1224.
  9. Devitre, H.A. and Cunningham, F.E. (1985). Poul Sci., 64 : 1476-1483.
  10. Hornsey, H. (1956). J.Sci. Food, Agric., 7 : 534-540.
  11. Kemp, J.D. and Fox, J.D.(1985). J Food Sci., 50 ; 295-299.
  12. Paleari, M.A. et al. (2002). Meat Sci., 54 : 365-367.
  13. Pearson, A.M. and Tauber, F.W. (1984). Processed Meats 2nd Edn. AVI Publishing Co., Inc. Westport, Connecticut.
  14. Sen, A.R. et al. (2003).Proc. National Symp. Impact of Globalization on Indian Meat Industry, Pondicherry, Dec. 11-12 p 143.
  15. Snedecor, G.W. and Cochran, W.G. (1989). Statistical Methods, 8th Edn. Oxford and IBH Publishing Co., Calcutta.
  16. Sheard,R.R. and Tali,A.(2004). Meat Sci., 68: 305-311.
  17. Sofos, J.N. et al.(1979). J Food Prot., 42: 728-730.
  18. Trout, E.S. et al. (1992) J. Food Sci., 57 : 19-24.
  19. Tyszkiewick, I. et al. (1997). J Sci. Food Agri., 73: 179-185.
  20. Wang, C.T., Wu, J.S. and Wy, Y.C. (1991). J Chinese Soc. Ani Sci., 20: 531-542.
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    volume 45 issue 4 (december 2011) : 305 - 309

    EFFECT OF BLADE TENDERIZATION AND SODIUM BI CARBONATE ON QUALITY OF SMOKED BUFFALO TRIPE PRODUCT

    M
    M. Anna Anandh*
    V
    V. Lakshmanan
    1Livestock Products Technology Division, Indian Veterinary Research Institute, Izatnagar – 243 122, Bareilly, India

    • Submitted|

    • First Online |

    • doi

    Cite article:- Anandh* Anna M., Lakshmanan V. (2025). EFFECT OF BLADE TENDERIZATION AND SODIUM BI CARBONATE ON QUALITY OF SMOKED BUFFALO TRIPE PRODUCT. Indian Journal of Animal Research. 45(4): 305 - 309. doi: .

    ABSTRACT

    A study was conducted to assess the quality and acceptability of smoked buffalo tripe product. Smoked buffalo tripe products were prepared from 3 times blade tenderized buffalo tripe with and without 2.5% sodium bi carbonate. Smoked buffalo tripe product prepared from non blade tenderized buffalo tripe without sodium bicarbonate was used as control. These were evaluated for various physico-chemicals and sensory attributes. The results showed that smoked buffalo tripe products prepared with blade tenderization and 2.5% sodium bi carbonate were significantly higher for all physico-chemical characteristics followed by 3 times blade tenderized smoked products and control. Based on the results of sensory attributes, the score for appearance, flavour, juiciness, tenderness and overall palatability were significantly higher for 2.5% sodium bi carbonate treated smoked buffalo tripe products and were more acceptable than control and 3 times blade tenderized smoked buffalo tripe products. Therefore, 3 times blade tenderized buffalo tripe with 2.5% sodium bi carbonate could be successfully used for preparation of smoked buffalo tripe products.

    REFERENCES

    1. Anna Anandh, M. et al. (2009). J Food Sci. and Tech., 46 : 484-487.
    2. Anna Anandh, M. et al.(2008). Meat Sci., 42 : 263-267.
    3. AnnaAnandh,M.et al.(2007).JFoodSci.andTech., 44 : 437-439.
    4. AOAC, (1995). Official methods of analysis. Association of official analytical chemists, Washington, D.C.
    5. Becherel,F.(1991). Viands et Produits Carnes, 12 : 87-92.
    6. Benito-Delgado, J. et al. (1994). J Food Sci., 59 :295-299.
    7. Buchananan, R.L. (1986). Food Tech., 40 : 134-138.
    8. Davis, K.A. et al. (1975). J Food Sci., 40 : 1222-1224.
    9. Devitre, H.A. and Cunningham, F.E. (1985). Poul Sci., 64 : 1476-1483.
    10. Hornsey, H. (1956). J.Sci. Food, Agric., 7 : 534-540.
    11. Kemp, J.D. and Fox, J.D.(1985). J Food Sci., 50 ; 295-299.
    12. Paleari, M.A. et al. (2002). Meat Sci., 54 : 365-367.
    13. Pearson, A.M. and Tauber, F.W. (1984). Processed Meats 2nd Edn. AVI Publishing Co., Inc. Westport, Connecticut.
    14. Sen, A.R. et al. (2003).Proc. National Symp. Impact of Globalization on Indian Meat Industry, Pondicherry, Dec. 11-12 p 143.
    15. Snedecor, G.W. and Cochran, W.G. (1989). Statistical Methods, 8th Edn. Oxford and IBH Publishing Co., Calcutta.
    16. Sheard,R.R. and Tali,A.(2004). Meat Sci., 68: 305-311.
    17. Sofos, J.N. et al.(1979). J Food Prot., 42: 728-730.
    18. Trout, E.S. et al. (1992) J. Food Sci., 57 : 19-24.
    19. Tyszkiewick, I. et al. (1997). J Sci. Food Agri., 73: 179-185.
    20. Wang, C.T., Wu, J.S. and Wy, Y.C. (1991). J Chinese Soc. Ani Sci., 20: 531-542.
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