TY  - JOUR
T1  - Shelf Life of Smoked Buffalo Tripe Rolls at Refrigeration (4±1°C) Temperature
AU - Lakshmanan, V. AU - Anandh, M. Anna 
JO  - Journal of Food Technology
VL  - 8
IS  - 6
SP  - 229
EP  - 233
PY  - 2010
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2010.229.233
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2010.229.233
KW  - Buffalo tripe
KW  -microbial quality
KW  -storage
KW  -sensory quality
KW  -quality changes
KW  -smoked rolls
AB  - A study was carried out to determine the shelf life of smoked buffalo tripe rolls at refrigeration temperature (4±1°C) to assess the quality changes while monitoring physico-chemical, microbiological and sensory characteristics under aerobic packaging by using LDPE pouches. Smoked buffalo tripe rolls prepared from a combination of buffalo tripe (75%) and minced buffalo meat (25%) was stored at 4±1°C to assess the quality changes at 0, 7, 14, 21 and 27th day of storage. pH, thiobarbituric acid and tyrosine values were increased and extract release volume was decreased significantly with increasing storage period. Period of storage had no significant effect on moisture content. Throughout the storage period, all microbial counts were within the acceptable limits of cooked meat products. No adverse effects were noticed on sensory scores for appearance, flavour, juiciness, texture and overall acceptability up to 21 days of storage. Therefore, smoked tripe rolls can be prepared and could safely be stored for 21 days at 4±1°C in LDPE pouches under aerobic packaging.
ER  -