Microbial profile of tofu incorporated chicken patties during storage period

In the present investigation, attempts have been made to study the microbiological effect of tofu at different levels on chicken meat patties. Total plate count and proteolytic count significnatly (P<0.05) increased but lipolytic count did not differ significantly with increasing level of tofu addition. However, these counts significantly increased (P < 0.05) with the advancement of storage period. Coliforms, yeast and mould were not observed upto 10^th day in this study while they were noticed on 15^th day of storage and their counts increased in the same pattern as other bacterial counts with tofu addition.