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Influence of Natural Antioxidants on Storage Stability of Vacuum Packed Pork Patties during Refrigerated Storage

G. V. Bhaskar Reddy A. R. Sen J. Indumathi E. Nagamallika D. Rambabu P. Madhusudan Rao
Vol 8(4), 219-228
DOI- http://dx.doi.org/10.5455/ijlr.20171002074225

The comparative antioxidant and antimicrobial efficacy of grape seed (Vitis vinifera) extract (GSE) at 0.1 % and green tea (Camellia sinensis) extract (GTE) at 0.1 % with synthetic antioxidant i.e. butylated hydroxy anisole (BHA) at 0.01 % was studied in vacuum packaged cooked pork patties during refrigerated storage (4±1°C). The pork patties treated with GSE had significantly (P < 0.05) lower thiobarbituric acid reactive substance (TBARS) values and free fatty acid (FFA) content compared to control (C) and other samples in vacuum environment during refrigerated storage (4±1°C). A significant (P<0.05) lower total plate count and total psychrophilic count were recorded in pork patties added with grape seed extract. Addition of natural antioxidants significantly (P<0.05) reduced the lactobacillus count, coliform count and anaerobic count than control and BHA added vacuum packaged pork patties. GTE added pork patties have significant (P<0.05) lower yeast and mould counts than control and other formulations. The GSE treated pork patties rated significantly (P < 0.05) superior scores of colour, flavor, tenderness, juiciness and overall acceptability than control, BHA and GTE treated samples. Based on the results obtained it can be concluded that GSE had excellent antioxidant and antimicrobial properties compared to control, BHA and GTE treated pork patties during refrigerated storage under vacuum conditions and application of both natural antioxidants and vacuum environment extends shelf life of pork patties up to 30 days in refrigerated storage without any quality deterioration.

Keywords : Antioxidants Lipid Oxidation Microbial Stability Pork Patties

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