Asian J. Dairy & Food Res..

, 33 (2) : 119-122, 2014 AGRICULTURAL RESEARCH COMMUNICATION CENTRE

www.arccjournals.com
doi:10.5958/0976-0563.2014.00586.7

ENRICHMENT EFFECT OF DIETARY FIBER ON CERTAIN QUALITIY

ATTRIBUTES OF FAT REDUCED PORK PATTIES: PHYSICO CHEMICAL
AND MICROBIOLOGICAL QUALITIES
Rupu Saha, S.K. Laskar* , D.R. Nath, M. Hazarika and A. Das
Department of Livestock Products Technology
College of Veterinary Science, AAU, Guwahati-781 022, India
Received: 10-02-2013 Accepted: 20-12-2013
ABSTRACT
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 (CT ) with no added dietary fiber. The pH values of pork patties did not
differ significantly between the CT and treated products. The aw values differed significantly ( P <
0.01) between the CT and treated products during the storage period from 1st to 15th day. The TVPBC
( log cfu /g) recorded were higher (P < 0.01 ) in CT as compared to the treated products on day -1
and also on subsequent storage days. Amongst the treated patties, WB3 and OB3 recorded lowest
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and WB1 and OB1 had the highest TVPBC which, however, was lower than the CT. All the treated
products recorded a progressive increase in bacterial counts along with the increased duration of
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storage. The counts for colititre ( MPN) revealed their absence irrespective of the storage days and
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both in the CT and treated products

Key words: Fiber enrichment , Pork patties , Product qualities.

INTRODUCTION widely consumed and accepted meat food item in

The role of animal fat in the occurrence of
cardiovascular diseases, obesity and cancer has
been well documented (Rossum et.al., 2000). This
has lead to an increased consumer’s health
consciousness and growing demand for such meat
food products that are safe, nutritious, convenient
and of wide-ranging types. Moreover meat food
products enriched with dietary fibers are excellent
meat / fat substitutes due to their inherent functional
and nutritional effects. (Kumar et. al., 2011). Dietary
fiber is defined as edible remains of plants and analog
carbohydrate that resist digestion and absorption
into the human small intestine with partial or
complete fermentation in large intestine (Prosky,
1999). Further, intake of dietary fiber is associated
with the reduction in plasma and LDL – cholesterol ,
obesity , coronary diseases, diabetes, gastro-intestinal
disorders including constipation , inflammatory bowel
diseases etc. ( Schneeman, 1999).
The global demand for pork and pork
products continues to rise and it remains the most
*Corresponding author’s e-mail: laskarsbh@yahoo.in
the world. Pork products contribute 8.23% of the
total meat production in India (GOI, 2012) and
accounting for about 40% of total meat production
worldwide, though its consumption trend and pattern
varies from place to place. Consumers’acceptance
of pork and for instance any food product is
determined by its palatability, safety and market
price. The global importance of pork requires
continued efforts by all segments of the industry to
ensure the safety and acceptability of pork. With
the increase in non-vegetarian population, pork is
becoming a more popular meat in India. At present,
India is having 11.13 millions nos of pig population
i.e. about 1.15 per cent of the world pig population
of 965.9 million nos (GOI, 2012). The highest pig
population is in the state of Assam (2.00 millions)
followed by Uttar Pradesh (1.35 millions) and West
Bengal (0.82 millions). The total meat production in
India is reported to be 5.1 million tones of which
pork contributes 402 thousand tones (GOI, 2012).
The demand and consumption of pork and pork
 120 ASIAN JOURNAL OF DAIRY & FOOD RESEARCH
products is highest in the North Eastern region. At processing. Wheat bran (WB) and oat bran (OB) of
present, live pigs and varieties of pork products are Beggry’s India limited were procured from the local
being imported to this region to cope up with the supermarkets and the batters for preparation of
increasing demand of pork and pork products. In patties were formulated by incorporating these brans
urban areas, pork is marketed through retail chains, to the minced pork along with other seasonings at
selling packaged brands like bacon, ham, salami, three different levels (Table 1 and Table 2) that
sausages and patties etc. It is in this context maintains the actual fiber contents @ WB1 and OB
production and evaluation of fat reduced, fiber 1
- 2%, WB2 & OB 2- 3% and WB3 & OB 3 – 4% in
enriched , health promoting pork patties have come the raw emulsions. Pork patties were prepared by
to the forefront. using a specific size of moulder ( 3 inch in diameter)
MATERIALS AND METHODS and by placing the meat batter in it. The moulded
Fresh pork was collected from the shoulder patties were placed on a stainless steel tray pre-
and ham cuts of pig carcasses slaughtered at the smeared with vegetable oil and cooked in a hot air
local Guwahati city markets and brought to the oven at 185 ± 5 oC, till the internal temperature
laboratory of the Department of Livestock Products reaches 75 ± 2 oC. For proper cooking patties were
Technology , College of Veterinary Science , turned upside down and re-cooked for another 5 minute
Guwahati -22 . On separation of lean and fat, and then packed in food grade polyethylene bags and
packed tightly in food grade polyethylene bags and stored under refrigeration. The prepared and stored
stored under refrigeration ( 4 ± 1 oC ) till required for patties were subsequently evaluated for their different
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TABLE 1: Formulation for pork patties enriched with Wheat Bran fiber
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Ingredients (g/kg) Control ( CT) Low fat pork patties

WB1 WB2 WB3
Lean meat 695 633.68 588 542.35
Added fat 150 50 50 50
Added water 50 120 120 120
Refined flour 35 35 35 35
Condiments 30 30 30 30
Spice mix 15 15 15 15
Salt 20 20 20 20
Sugar 2.0 2.0 2.0 2.0
Sodium tri polyphosphate 3.0 3.0 3.0 3.0
Sodium nitrite 120ppm 120ppm 120ppm 120ppm
Wheat bran * - 91.32 137 182.65
*The total dietary fiber content of wheat bran (Beggry’s India limited, New Delhi) is 21.9 percent. Hence the dietary fiber
content of WB1, WB2 and WB3 formulations are 2 , 3 and 4 percent respectively.

TABLE 2: Formulation for pork patties enriched with Oat Bran fiber
Ingredients (g/kg) Control(CT) Low fat pork patties
OB1 OB2 OB3
Lean meat 695 598.42 535.13 468.84
Added fat 150 50 50 50
Added water 50 120 120 120
Refined flour 35 35 35 35
Condiments 30 30 30 30
Spice mix 15 15 15 15
Salt 20 20 20 20
Sugar 2.0 2.0 2.0 2.0
Sodium tri polyphosphate 3.0 3.0 3.0 3.0
Sodium nitrite 120ppm 120ppm 120ppm 120ppm
Oat bran* - 126.58 189.87 256.16
*The total dietary fiber content of oatt bran (Beggry’s India limited, New Delhi) is 15.8 percent. Hence the dietary fiber content
of OB1, OB2 and OB3 formulations are 2 , 3 and 4 percent respectively.
 Vol. 33, No. 2, 2014 121
physico chemical and microbiological qualities at The TVPBC of pork patties prepared by
four different storage periods. incorporation of increasing levels of WB and OB
The pH of pork patties was determined as differed significantly ( P< 0.01). Besides, TVPBC
per the method of Pippen et.al. ( 1965) while the showed a significant (P< 0.01) increasing trend from
water activity ( aw) was determined by following the 1 to 15 day of storage. The relatively low bacterial
st th

method of Labuza et. al ( 1976). The total viable counts recorded for the treated products as compared
psychotropic bacterial count ( TVPBC) was to the CT ones might be due to the incorporation of
determined as per the procedure laid down by APHA decreasing levels of fat and increasing levels of
(1966) and the colititre values were recorded dietary fiber, resulting in reduced risk of microbial
following the multiple tube technique as described contamination. However, recording of increased
by Harrigan and Mc Cancy ( 1976). The data TVPBC during storage might be due to the growth
obtained were analysed as per the method by SAS and multiplication of contaminating bacteria during
Enterprise guide (2008). the products preparation , processing, handling and
packaging. The findings of the present study
RESULTS AND DISCUSSION corroborated well with reports of Modi et.al. ( 2009)
The pH values of pork patties showed a slight and Kumar and Sharma( 2004) who also carried
increasing trend in both the treated formulations while out TVPBC in low fat mutton kofta and ground pork
the CT product recorded lowest pH on day -1 . This patties respectively.
slow increase in the pH values of treated products
The coli titre values (MPN) recorded for both
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might be due to the incorporation of different levels

of bran / fiber and other non meat ingredients as the CT
and treated pork patties, besides, on their
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reported by Yilmaz ( 2005). A decrease in the pH storage even upto 15 day were found to be nil. The
th
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values of meat balls prepared by incorporation of findings of the present study is in agreement with
OB and other non meat ingredients was also the reports of Kumar and Sharma ( 2004) who also
recorded by Yilmaz and Daglioglu ( 2003). Studies reported absence of coliform in low fat ground pork
on the effect of storage periods revealed gradual but patties during the seven days storage period.
significant ( P< 0.01) rise in the pH values of meat The different sensory qualities of pork patties
patties from day-1 to day 15th. This might be related i.e. the colour, flavour, juiciness and tenderness
to the accumulation of various metabolites and other scores decreased significantly (P < 0.01) along with
end products resulting from bacterial growth and increase in the levels of WB and OB and also on
multiplication ( Deva and Narayanan , 1988) increased duration of storage in the treated
besides, degradation /oxidation of fat during the formulations as compared to the CT product. The
storage days. overall acceptability scores of revealed that fiber
The mean aw values decreased significantly enriched pork patties registered progressively lower
(P< 0.01) in treated formulations as compared to scores along with the increasing levels of fiber in the
the CT and it was lowest in WB3 and OB 3 formulated products and the periods of storage Amongst the
pork patties. This progressive decrease in aw of the product formulations; WB1 and OB1 registered
treated products mi ght be ascri bed to the highest overall acceptability scores(6.58 to 7.6 and
incorporation of increased levels of WB and OB in 6.49 to 7.85) and WB3 and OB3 recorded lowest
the treated formulations. Further, aw of pork patties acceptability scores (6.53 to 7.77 and 6.40 to 7.68)
reduced markedly (P< 0.01) from 1 to 15th day of . The results were in accordance with the ones
storage, which might be due to the utilisation of
obtained for meat balls with added cereal bran (
available water by the microbes for their growth and
multiplication as reported by Dharmaveer et.al. Yasarlar et. al, 2007)and for chicken patties with
( 2007).As in the present study, gradual decrease in added wheat and oat bran ( Talukdar and Sharma
aw of the meat products stored under refrigeration ,2010.). Further, the overall acceptability scores
was also observed by also observed viz. Rajkumar decreased significantly (P < 0.01) on increased days
and Berwal (2004) in chevon patties, Dharmaveer of storage i.e. from 1st to 15th. This might primarily
et.al. ( 2007) in smoked chevon sausages and be due to the reduction of flavour and colour scores
Andres et. al. (2006) in low fat chicken sausages. consequence to the development of some volatile
 122 ASIAN JOURNAL OF DAIRY & FOOD RESEARCH
flavour component due to the oxidation of fat
besides, other associated factors i.e. decreased
moisture content, increased pH values, production
of bacterial metabolites etc. Though significant
differences in respect of sensory qualities were
observed among different patty formulations, all were
within acceptable limit. Hence, the study further
revealed that low fat pork patties with satisfactory
eating qualities could be prepared by incorporation
of WB and OB upto 4% level and can safely be
stored under refrigeration upto 15 days.
CONCLUSION
The pH of pork patties did not differ
significantly between the CT and treated products.
However, an increasing trend in pH was observed
along with the increase in storage period and
irrespective of the product formulations. The water
activity (aw ) values of the treated products were
significantly lower as compared to CT ones, during
the storage period from 1st to 15th day. Amongst the
fiber enriched products, WB3 and OB3 revealed
lowest while WB1 and OB1 recorded the highest
TVPBC. Progressive increase in bacterial counts
along with the increased storage periods was
observed in all the treated products. The colititre (
MPN) count was found to be zero, irrespective of
the storage days both in CT and treated products.
The study also revealed that low fat pork patties with
satisfactory eating qualities could be prepared by
incorporation of WB and OB upto 4% level and can
safely be stored under refrigeration upto 15 days.

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