Quality of restructured smoked buffalo tripe rolls incorporated with buffalo meat

Restructured smoked buffalo tripe rolls (SBTR) from buffalo tripe (BT) with 20, 25 and 30% levels of buffalo meat (BM) were prepared and quality evaluated. SBTR prepared with 100% BT were used as control. Significant (p<0.05) increase was observed for product yield, degree of curing, moisture and protein contents in BM incorporated SBTR than control. However, significant (p<0.05) reverse trends were observed for pH, diameter shrinkage, shear force value, drip loss and fat content. Sensory evaluation scores for appearance and colour, flavour and tenderness were highest for 30% BM incorporated SBTR followed by 25, 20% BM incorporated SBTR and control SBTR. However, scores for juiciness, binding and overall acceptability values were significantly (p<0.05) higher for 25% BM incorporated SBTR followed by 30, 20% BM incorporated SBTR and control SBTR. The flavour and tenderness scores between 30 and 25% BM incorporated SBTR did not differ significantly. Thus, it can be concluded that 75% BT and 25% BM can be used for preparation of SBTR without affecting quality and acceptability.