Optimization and quality evaluation of freeze dried mutton manchurian

Studies were conducted on standardization and optimization of Mutton manchurian (MM) using Response Surface Methodology and evaluation of physico-chemical and microbial properties of optimized fresh (FP) and freeze dried (FD) MM products were carried out. The central composite rotatable design for two factors was used to optimize MM with tomato ketchup (80-120 grams) and onion garlic mix (80-120 grams) as independent variables and overall acceptability as a response. Optimized product was FD to extend shelf life and to retain sensory properties. Physico-chemical quality parameters like texture profiles, color values, density, water activity, pH, acidity, moisture, fat, protein, ash and microbial analysis of standard plate count, coli forms, yeast mold count were determined for the fresh and freeze dried samples. Moisture content and water activity values decreased during FD whereas color, acidity, pH, protein, fat and ash content significantly increased in FD sample as compared to FP sample.