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Page No. : 53-57

ABSTRACT

The present study was aimed at comparing the physico-chemical characteristics of emulsion and restructured buffalo meat patties and assessing their shelf-life at refrigeration temperature (4±1°C). Patties were processed and stored under refrigeration condition for 20 days and samples were analyzed for physico-chemical, microbiological and sensory parameters on 0, 5, 10, 15 and 20 days of storage. Restructured patties (RP) had significantly higher moisture and protein contents, while emulsion patties (EP) had significantly higher product yield, fat content and calories. Differences in TBARS values for emulsion and re-structured patties were not significant at any particular storage interval. Throughout the storage period, counts for mesophilic and psychrotrophic microorganisms did not exceeded log10 3.58 and 3.33 cfu/g, log10 2.00 and 2.04 cfu/g, for EP and RP, respectively. With the elapse of storage period, panelist had greater liking for various sensory attributes of RP. The results of this study indicated that buffalo meat patties were acceptable at least for 20 days at refrigerated storage under aerobic conditions.

Key words: Buffalo meat, Emulsion patties, Microbiological quality, Restructured patties, Sensory evaluation, Shelf-life