Quality and shelf life of cooked buffalo tripe rolls at refrigerated storage under vacuum packaging condition

Autor:	R. T. Venkatachalapathy, K. Radha, V. Lakshmanan, M. Anna Anandh
Rok vydání:	2012
Předmět:	Materials science Food spoilage Original Article Mincing Refrigeration temperature Food science Vacuum packing Shelf life Food Science Buffalo meat
Zdroj:	Journal of Food Science and Technology. 51:1370-1376
ISSN:	0975-8402 0022-1155
DOI:	10.1007/s13197-012-0646-7
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a7c820fa0463a3fbe1dd22b7df96889 https://doi.org/10.1007/s13197-012-0646-7 Zobrazit plný text záznamu Full text from SpringerLink