Shelf life evaluation of functional restructured buffalo meat steaks fortified with Mousambi peel powder and Amla powder at refrigerated storage (41C)

Kandeepan G., . and Sharma B. D., . and Mishra B. P., . and Yasothai R., . and Giriprasad R., . Shelf life evaluation of functional restructured buffalo meat steaks fortified with Mousambi peel powder and Amla powder at refrigerated storage (41C). pp. 1446-1453. ISSN 22317546

This study was conducted to evaluate the shelf life of functional restructured buffalo meat steaks (FRBMS) fortified with mousambi peel powder (MPP) and amla powder (AP) separately at refrigerated storage (41C). MPP (1:5 hydration w/w) at 0.5 level and AP (1:5 hydration w/w) at 0.5 level were incorporated by replacing the lean meat in pre-standardized formulation. Storage quality with respect to physico-chemical pH and Thiobarbituric Acid Reacting Substances (TBARS) value microbiological Psychrophilic count (PC) Total plate count (TPC) and coliform count and sensory properties of control and treatment products were studied. The products were aerobically packaged in low density polyethylene (LDPE) pouches and analysed at regular interval of 0 5 10 15 and 20 days during refrigerated storage (41C). The storage period did not bring about any significant change in pH of the products up to 10 days of storage but afterwards a significant increase (P0.05) was noticed. The TBARS values redness yellowness hue value chroma value PC TPC and coli form showed linear increasing trend from 0 to 20th day of refrigerated storage in treatment products as well as control. Mesophilic and psychrotrophic counts did not exceed log10 5.24 cfu/g and 3.46 cfu/g log10 4.46 cfu/g and 3.30 cfu/g log10 4.19 cfu/g and 3.27 cfu/g for control MPP and AP treated FRBMS respectively. The sensory scores of treatment and control samples for appearance flavour binding texture juiciness and overall acceptability showed progressive declines with increase in storage period but the scores were rated above good. Both the control and treated products retained good to very good acceptability scores throughout the storage period. These observations indicated that the product can be stored in aerobically packaged LDPE pouches for 20 days without much change in physico-chemical microbiological and sensory properties at refrigerated storage.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(04)%202015/(20).pdf

Abstract

This study was conducted to evaluate the shelf life of functional restructured buffalo meat steaks (FRBMS) fortified with mousambi peel powder (MPP) and amla powder (AP) separately at refrigerated storage (41C). MPP (1:5 hydration w/w) at 0.5 level and AP (1:5 hydration w/w) at 0.5 level were incorporated by replacing the lean meat in pre-standardized formulation. Storage quality with respect to physico-chemical pH and Thiobarbituric Acid Reacting Substances (TBARS) value microbiological Psychrophilic count (PC) Total plate count (TPC) and coliform count and sensory properties of control and treatment products were studied. The products were aerobically packaged in low density polyethylene (LDPE) pouches and analysed at regular interval of 0 5 10 15 and 20 days during refrigerated storage (41C). The storage period did not bring about any significant change in pH of the products up to 10 days of storage but afterwards a significant increase (P0.05) was noticed. The TBARS values redness yellowness hue value chroma value PC TPC and coli form showed linear increasing trend from 0 to 20th day of refrigerated storage in treatment products as well as control. Mesophilic and psychrotrophic counts did not exceed log10 5.24 cfu/g and 3.46 cfu/g log10 4.46 cfu/g and 3.30 cfu/g log10 4.19 cfu/g and 3.27 cfu/g for control MPP and AP treated FRBMS respectively. The sensory scores of treatment and control samples for appearance flavour binding texture juiciness and overall acceptability showed progressive declines with increase in storage period but the scores were rated above good. Both the control and treated products retained good to very good acceptability scores throughout the storage period. These observations indicated that the product can be stored in aerobically packaged LDPE pouches for 20 days without much change in physico-chemical microbiological and sensory properties at refrigerated storage.

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Item Type:	Article
AGROVOC Term:	Buffalo meat
AGROVOC Term:	Shelf life
AGROVOC Term:	Food fortification
AGROVOC Term:	Refrigerated foods
AGROVOC Term:	Hydration
AGROVOC Term:	Storage
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Polyethylene
AGROVOC Term:	Livestock
AGROVOC Term:	Sensory evaluation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22139

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