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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(10): 2421-2429
DOI: https://doi.org/10.20546/ijcmas.2019.810.281


Development of Ready to Eat Buffalo Meat Product using Tapioca Flour
S. Karthikeyan, V. Appa Rao, R. Narendra Babu and S. Karthika*
Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Puddukottai, India
*Corresponding author
Abstract:

Buffaloes are a potential source of nutritionally high quality meat. Buffalo meat is the healthiest meat among red meats known for human consumption. In order to improve the palatability of the buffalo meat a value added meat extruded product was developed using the tapioca flour as a binder. Hence a study was conducted to found the quality characteristics of buffalo meat extruded product using tapioca flour in three different proportions viz., 15:85, 25:75 and 35:65. The Physico-Chemical characteristics such as Cooking Yield, Expansion Ratio, Bulk Density, Water Absorption Index, Water Solubility Index were significantly higher in 15:85 proportions compared to other two and Sensory Evaluation were also found to be better in 15:85 proportions. Hence it is stored at ambient temperature for three months and subjected to further analysis such as physico-chemical characteristics (viz. pH, thiobarbituric acid no. tyrosine value, hardness and fracturability) and sensory analysis on every fort night interval during the storage period of three months. There was a significant increase in the thiobarbituric acid no. tyrosine value and hardness throughout the storage period but no significant difference were found in sensory evaluation hence it could be concluded that tapioca powder can be included in buffalo meat extruded product in 15:85 proportion.


Keywords: Buffalo meat, Fracturability, Sensory evaluation and Tapioca powder
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How to cite this article:

Karthikeyan, S., V. Appa Rao, R. Narendra Babu and Karthika, S. 2019. Development of Ready to Eat Buffalo Meat Product using Tapioca Flour.Int.J.Curr.Microbiol.App.Sci. 8(10): 2421-2429. doi: https://doi.org/10.20546/ijcmas.2019.810.281