Effect of Blade Tenderization and Sodium Bi Carbonate on Quality of Smoked Buffalo Tripe Product

A study was conducted to assess the quality and acceptability of smoked buffalo tripe product. Smoked buffalo tripe products were prepared from 3 times blade tenderized buffalo tripe with and without 2.5% sodium bi carbonate. Smoked buffalo tripe product prepared from non blade tenderized buffalo tripe without sodium bicarbonate was used as control. These were evaluated for various physico-chemicals and sensory attributes. The results showed that smoked buffalo tripe products prepared with blade tenderization and 2.5% sodium bi carbonate were significantly higher for all physico-chemical characteristics followed by 3 times blade tenderized smoked products and control. Based on the results of sensory attributes, the score for appearance, flavour, juiciness, tenderness and overall palatability were significantly higher for 2.5% sodium bi carbonate treated smoked buffalo tripe products and were more acceptable than control and 3 times blade tenderized smoked buffalo tripe products. Therefore, 3 times blade tenderized buffalo tripe with 2.5% sodium bi carbonate could be successfully used for preparation of smoked buffalo tripe products.