Enrichment effect of dietary fiber on certain qualitiy attributes of fat reduced pork patties: physico chemical and microbiological qualities

Abstract

Pork patties were prepared by incorporating wheat bran (WB) and oat bran (OB) as dietary fiber source at three different levels i.e. WB 1 and OB 1 @ 2%, WB 2 and OB 2 @ 3% and WB 3 and OB 3 @ 4%, besides a control group (C T ) with no added dietary fiber. The pH values of pork patties did not differ significantly between the C T and treated products. The a w values differed significantly (P < 0.01) between the C T and treated products during the storage period from 1 st to 15 th day. The TVPBC ( log cfu/g) recorded were higher (P < 0.01 ) in C T as compared to the treated products on day-1 and also on subsequent storage days. Amongst the treated patties, WB 3 and OB 3 recorded lowest and WB 1 and OB 1 had the highest TVPBC which, however, was lower than the C T . All the treated products recorded a progressive increase in bacterial counts along with the increased duration of storage. The counts for colititre ( MPN) revealed their absence irrespective of the storage days and both in the C T and treated products.