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Page No. : 93-98

ABSTRACT

The present study was conducted to evaluate the shelf life of functional mutton patties incorporated with red kidney bean powder (RKBP) at refrigerated storage (4±1˚C). RKBP (1:1 hydration, w/w) was incorporated at 5% level by replacing the lean meat in pre-standardized formulation. Storage quality with respect to physicochemical, microbiological, instrumental colour and sensory properties of control and treatment product were studied. The products were aerobically packaged in LDPE pouches and analysed at regular interval of 0, 7, 14and 21 days during refrigerated storage (4±1˚C). There was significant increase (P<0.05) in pH, thiobarbituricacid value, free fatty acids, psychrophilic count and total plate count from 0 to 21 day of refrigerated storage in treatment product as well as control, however those were below the permissible limit for cooked meat products. The values of physico-chemical and microbiological parameters for RKBP incorporated product were significantly lower (P<0.05) than control during the period of storage. Decreasing trend in the redness (a*value) and yellowness (b* value) was noticed, but the colour of the control mutton patties faded rapidly. The sensory scores of treated sample and control for all attributes showed a progressive decline with increase in storage period but the scores were rated above good even on 21st day of storage. The products retained good tovery good acceptability for 21 days of storage without any marked loss of physico-chemical, microbiological, colour and sensory quality.

Keywords: Functional mutton patties, microbiological quality, red kidney bean powder, sensory attributes, storage period.