title: Quality and shelf life of cooked buffalo tripe rolls at refrigerated storage under vacuum packaging condition.
abstract: Cooked buffalo tripe rolls prepared from a combination of buffalo tripe and buffalo meat by using mincing and blade tenderization process were stored at 4 ± 1 °C in polyethylene teraphthalate laminated with polythene (PET/PE) pouches under vacuum packaging condition. The samples were evaluated for physico-chemical parameters, microbial quality and sensory attributes at regular intervals of 0, 7, 14, 21 and 28 days of storage. Significant changes were seen in physico-chemical, microbial and sensory characteristics of BTRs during storage at refrigeration temperature (4 ± 1 °C) under vacuum packaging condition. All microbial counts were well within the acceptable limits and the products did not show any signs of spoilage. Thus, BTRs prepared by mincing or BT can be best stored up to 28 days at 4 ± 1 °C under vacuum packaging.
authors: Tamil Nadu Veterinary and Animal Sciences University, Regional Research Centre, Pudukkottai, 622 004 Tamil Nadu India.
authors: M Anna
authors: MA
authors: Anandh
authors: Kerala Veterinary and Animal Sciences University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur, 680651 Kerala India.
authors: R T
authors: RT
authors: Venkatachalapathy
authors: Kerala Veterinary and Animal Sciences University, College of Veterinary and Animal Sciences, Mannuthy, Thrissur, 680651 Kerala India.
authors: K
authors: K
authors: Radha
authors: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izat Nagar, Bareilly, U.P 243122 India.
authors: V
authors: V
authors: Lakshmanan
keywords: Blade tenderization; Buffalo; Cooked rolls; Mincing; Quality changes; Tripe; Vacuum packaging