Storage Stability of Pork Emulsion Incorporated with Arjuna (Terminalia arjuna) Tree Bark Extract

Ritika Birla; Om Prakash Malav; Rajesh V. Wagh; Nitin Mehta; Manish Kumar Chatli; Pavan Kumar

Authors

Ritika Birla Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, INDIA https://orcid.org/0000-0002-4732-8383
Om Prakash Malav Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, INDIA
Rajesh V. Wagh Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, INDIA
Nitin Mehta Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, INDIA
Manish Kumar Chatli Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, INDIA
Pavan Kumar Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, INDIA

Keywords:

Antioxidant, Colour Profile, Extract, Storage, Sensory

Abstract

Arjuna tree bark extract was incorporated at three different levels separately in pork emulsion after replacing the lean meat in the pre-standardized formulation. The control and treatment pork emulsion was packaged in LDPE pouches and stored aerobically under refrigeration (4±1°C) for 9 days and analyzed at regular interval of 1, 3, 5, 7 and 9 days of storage. Water activity decreased significantly (P<0.05) with the advancement of storage period. Redness (a*) value, lightness (L* value) and yellowness (b* values) of control and treatment emulsion, followed a declining trend with the increase in storage time. Oxidative stability parameters followed an increasing (P<0.05) trend throughout the storage period. Microbiological count followed an increasing trend in control and treatment emulsion. Sensory scores showed declining trend with increase in storage time.