Development and quality evaluation of cooked buffalo tripe rolls

Cooked buffalo tripe rolls (BTRs) were prepared from a combination of buffalo tripe (75%) and buffalo meat (25%) by using mincing (M-BTR) and blade tenderization (BT-BTR). They were stored at 4 ± 1 °C and studied for various physico-chemical, sensory and microbial qualities. Significantly (P < 0.01) higher pH, shear force value, diameter shrinkage and fat percentage were observed in M-BTR and BT-BTR than control product (100% minced buffalo meat). The product yield and drip loss percentage were significantly (P < 0.01) lower in BT-BTR, whereas drip loss percentage was significantly higher in M-BTR compared to controls and BT-BTR. No significant change was noticed in protein and moisture content between the different products. All physico-chemical parameters and sensory evaluation scores of M-BTR were comparable with control. Significant (P < 0.01) increases were noticed in pH, moisture content, thiobarbituric acid and tyrosine values with increasing storage period, whereas the extract release volume decreased significantly. All microbial counts and sensory evaluation scores were within the acceptable limits until 15 days of storage at 4 ± 1 °C in low-density polyethylene pouches stored aerobically.