Shelf life of low-fat ground pork patiies formulated with texturized soy protein

Shelf lile studies of low-fat ground pork patties incorporated with 4 per cent 1:3 hydrated texturized soy protein (TSP) under aerobic and vacuum packaging conditions at refrigeration temperature 4±1°C for 21 and 35 days respectively were evaluated lor physico-chemical (pH, TBA), microbiological (Total Plate Count, Psychrophilic count, Coliform count, Anaerobic Plate Count, Lactic Acid Bacteria count) as well as sensory characteristics and compared with high-fat control. Thio-barblturic Acid (TBA) value was significantly (P<0.05) higher in the high-fat than the low-fat patties and it increased steadily during storage irrespective of packaging condition and fat content. Total Plate count followed significant (P<0.05) linear increasing trend during storage. Psychrophiles were not detected up to 14^th day during aerobic and 21^st day during vacuum storage. Coliforms were not detected throughout the study. Lactic Acid Bacteria and Anaerobes were first detected in low-fat and control patties on 28^th day of vacuum storage. The sensory qualities of patties were better maintained in low-fat patties than high-fat traditional pork patties.