Abstract:
In the present study, microbiological analysis of 10 smoked buffalo sukuti samples
(A, B, C, D, E, F, G, H, I, J) from market and non-smoked laboratory based buffalo
sukuti prepared by taking cured, non-cured and spiced sukuti of both lean and fat meat
sukuti were optimized. Its quality and sensory characteristics were evaluated in terms
of appearance, flavor, texture, taste and overall acceptability.
Average TPC, TC and total Salmonella-Shigella in market sukuti were found
to be 17.1x105
cfu/g, 1.89x102
cfu/g and 23.4x102
cfu/g respectively. Average TPC,
TC and total Salmonella-Shigella counts were found to be 11.1x104
cfu/g, 9x101
cfu/g
and 7.3x102
cfu/g in lean meat samples. Similarly, average TPC, TC and total
Salmonella-Shigella counts in fat meat sukuti was found to be 27x104
cfu/g, 11.7x101
cfu/g and 10x102
cfu/g. LSD showed significant difference between samples C, F and
J; samples LC (Lean Cured), LS (Lean Spiced) and LNC (Lean not Cured) were
found to be significantly different from each other whereas samples FS (Fat Spiced)
was significantly different with FC (Fat Cured) and FNC (Fat not Cured) at 5 % level
of significance. Sample F was found to be superior considering overall acceptability
as TPC, TC and total Salmonella-Shigella counts were lower in sample F and had
higher degree of acceptability on sensory score. Similarly, the mean sensory scores
found higher degree of acceptability on the sample LC along with lower microbial
counts. On sensory evaluation, the mean sensory scores for the sample FS were found
to be highest; whereas, TPC, TC and total Salmonella-Shigella counts were lower in
sample FC. From which it can be concluded that processing of sukuti requires
hygienic environment, GMP and storag
Description:
A dissertation proposal submitted to the Department of Food Technology, Central
Campus of Technology, Tribhuvan University, in partial fulfillment of the requirements
for the degree of B. Tech. in Food Technology