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Current IssueEditorial BoardOnline First Articles
Indian Journal of
Animal Research
Print ISSN: 0367-6722
Online ISSN: 0976-0555
NASS Rating
6.40
SJR
0.233
CiteScore
0.606

Chief Editor:
M. R. Saseendranath
Kerala Veterinary and Animal Science University, Mannuthy, Thrissur, INDIA
Frequency:Monthly
Indexing:
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, ...

Indian Journal of Animal Research, volume 45 issue 4 (december 2011) : 305 - 309

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

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

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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.

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