Development and quality evaluation of cooked buffalo tripe rolls

Anandh, M. Anna; Radha, K; Lakshmanan, V.; Mendiratta, S. K.

doi:10.1016/j.meatsci.2008.05.014

Cited by 10 publications

(13 citation statements)

References 19 publications

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“…The lower appearance and colour scores for GT incorporated cooked sausage could be attributed due to lower total pigments of GT then the goat skeletal meat. These results are in agreement with the findings of Anna Anandh et al, (2008). They reported that increasing the amount of tripe decreased the binding, juiciness and acceptability of the comminuted meat products.…”

Section: Sensory Characteristicssupporting

confidence: 92%

“…The GT had typical off -odour reminiscent of ingesta. For deodorization, the tripe was immersed in 5% tri-sodium phosphate solution for 30 min as per Anna Anandh et al, (2008). The deodorized GT chunks were sectioned into uniform pieces of 2-3 cm and frozen for 1-2 h to ensure easy mincing.…”

Section: Materials and Methods Goat Tripe (Gt)mentioning

confidence: 99%

“…The yield of goat tripe (GT) ranges from 0.28 to 0.77 with a mean value of 0.53 kg in goats. Some attempts have also been made to utilize tripe as partial substitute for lean meat in the preparation of comminuted meat products (Anjaneyulu and Kondaiah 1990;Krishnan and Sharma, 1990;Anna Anandh et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Quality of cooked goat meat sausages incorporated with goat tripe

Anandh

2017

AJDFR

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Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p<0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control. However, significant (p< 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% GT incorporated cooked sausage, followed by 25% and 30% GT incorporated cooked sausages. Physico -chemical and sensory evaluation scores of 20 % GT incorporated cooked sausages were comparable with control goat meat sausage and the values did not differ significantly between them. Thus, it can be concluded that 80% GM and 20% GT can be used for preparation of cooked goat meat sausages without affecting quality and acceptability.

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Section: Sensory Characteristicssupporting

confidence: 92%

Section: Materials and Methods Goat Tripe (Gt)mentioning

confidence: 99%

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Quality of cooked goat meat sausages incorporated with goat tripe

Anandh

2017

AJDFR

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“…al. (), the frying temperature and time slightly affected the composition of sausage from goat meat with goat tripe and consequently increased its fat content. However, the fat content of all the fried samples studied differed significantly.…”

Section: Resultsmentioning

confidence: 98%

“…The fat absorption was increased while there was significant reduction in the moisture content. According to Anandh et. al.…”

Section: Quality Characteristicsmentioning

confidence: 99%

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Sobowale

Olayanju

Mulaba‐Bafubiandi

2019

Food Science & Nutrition

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This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat meat sausage by response surface methodology (RSM) using a three‐level Box–Behnken design. The kinetic of moisture loss and fat absorption were also determined using first‐order equation. The goat meat was precooked and fried using a 2.5‐L electric deep fryer with a temperature control of ± 10°C. The results showed that all the quality, textural, and sensory characteristics of goat meat sausage investigated were significantly influenced (p < .05) by the frying conditions. The effective moisture diffusivity ranged from 1.22 × 10–8 to 2.84 × 10–8 m2/s and 2.43 × 10–9 to 1.22 × 10‐8m2/s for the moisture loss and fat absorption, respectively. Activation energies estimated were 71.04 to 77.76 KJ/mol and 65.82 to 67.2 KJ/mol, respectively. The frying kinetics obeyed the first‐order rate constant, and the temperature dependency of moisture loss was higher compared to fat absorption of the fried goat meat sausage in all the samples. The optimal conditions for the deep fat frying of goat meat sausage were achieved using cooking time of 45 min fat frying temperature of 150°C and time of 9 min with (R2 > 0.9) and were the most preferred sausage sample and accepted by the sensory panelists. This study has shown that the optimal frying conditions observed could be a viable alternative for the commercialization of quality goat meat sausages and other fried meat products in the food industry.

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Storage stability of smoked buffalo rumen meat product treated with ginger extract

Anandh

Lakshmanan

2012

J Food Sci Technol

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Smoked buffalo rumen meat products were prepared from 3 times blade tenderized buffalo tripe with 5.0% ginger extract and were subjected to various physico-chemical parameters, microbial profile and sensory quality at 25 ± 1 °C under aerobic packaging. All physico-chemical parameters, microbial counts and sensory evaluation score of ginger extract treated buffalo rumen meat product were higher compared to control. pH, moisture content, thiobarbituric acid, tyrosine values, total plate, yeast and mould and staphylococcal counts were increased and extract release volume were decreased significantly with increasing storage period. Throughout the storage period, all microbial counts and sensory evaluation score were within the acceptable limits up to storage period of 15 days at 25 ± 1 °C in LDPE pouches under aerobic packaging.

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Development and quality evaluation of cooked buffalo tripe rolls

Cited by 10 publications

References 19 publications

Quality of cooked goat meat sausages incorporated with goat tripe

Quality of cooked goat meat sausages incorporated with goat tripe

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Storage stability of smoked buffalo rumen meat product treated with ginger extract

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