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

Pork patties were prepared by incorporating wheat bran (WB) and oat bran (OB) as dietary fiber source at three different levels i.e. WB₁ and OB₁ @ 2%, WB₂ and OB₂ @ 3% and WB₃ and OB₃@ 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, WB₃ and OB₃ recorded lowest and WB₁ and OB₁ 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