Effect of Carrageenan Edible Film with Oleoresin of Mentha piperita (Mint)  on Quality of Buffalo Meat Steaks

N. Manjunath; Renuka Nayar; Shelcy S Akkara; Magna Thomas; Kavitha Rajagopal; C. Sunanda

doi:10.5455/ijlr.20190825025407

Authors

N. Manjunath MVSc Scholar, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad- 673 576, Kerala, INDIA
Renuka Nayar Assistant Professor, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode, Wayanad- 673 576, Kerala, INDIA
Shelcy S Akkara MVSc Scholar, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad- 673 576, Kerala, INDIA
Magna Thomas Assistant Professor, Department of Dairy Science, College of Veterinary and Animal Sciences, Pookode, Wayanad- 673 576, Kerala, INDIA
Kavitha Rajagopal Assistant Professor, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode, Wayanad- 673 576, Kerala, INDIA
C. Sunanda Assistant Professor, Department of Statistics, College of Veterinary and Animal Sciences, Pookode, Wayanad-673 576, Kerala, INDIA

DOI:

https://doi.org/10.5455/ijlr.20190825025407

Keywords:

Buffalo Meat Steaks, Carrageenan Film, Mint Oleoresin, Refrigerated Storage, Shelf Life

Abstract

A study was conducted to evaluate the effect of carrageenan edible film with Mentha piperita (mint)
oleoresin on quality of buffalo longissimus dorsi steaks. C -Control steaks without edible film, T1- Steaks
with carrageenan film, T2 -Steaks with carrageenan film incorporated with 1.5% mint oleoresin were the
samples. The samples were aerobically packed and stored in refrigerator (4±1°C) and evaluated on days
0, 3, 6 and 9 and 12th day. Cooking and drip losses and pH were significantly (p<0.01) higher for C. Water
holding capacity and colour values significantly reduced for all on storage. TBARS numbers and tyrosine
values were significantly lower and total phenolic content and DPPH activity were significantly higher for
T2. C and T1 had a shelf life of 6 days and T2 had 9 days. Incorporation of 1.5% mint oleoresin in
carrageenan edible film enhanced the shelf life of buffalo meat steaks with acceptable sensory attributes.