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Page No. : 59-62

ABSTRACT

Preparation of buffalo meat samosa was standardized and its frozen storage in low vacuum pack was studied. Cooked samosa prepared with 65% and 70% moisture in the stuff had comparable very good acceptability with later having a marginal preference in the sensory attributes. Family packs of 8 samosa each were soft vacuum packed in nylon barrier pouches at 0.4 bar and stored frozen at -10°C for 60 days. The product was analysed for microbiological quality, rancidity development and sensory properties after every 15 days. Aerobic plate count followed a significant increasing trend (P<0.05) from day 0 to day 60. Psychrophilic counts were detected after day 30 and significantly increased (P < 0.05) in subsequent storage. However, both counts remained well below the permissible limits for cooked meat products. TBA value increased upto 0.669 mg malonaldehyde/kg during the period of storage. Sensory rating of stored samosa remained almost comparable (P>0.05) to that of freshly cooked product at the end of storage. Soft vacuum family pack of meat samosa could be stored in frozen condition at -10°C for as long as 60 days for eating at convenience.

Keywords: Buffalo meat samosa, Frozen storage, Low vacuum family pack.