Application of hurdle technology for the development of Caprine keema and its stability at ambient temperature

Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince

Pork nuggets were processed by incorporating fermented bamboo shoot mince and their physico-chemical, microbiological and sensory characteristics were evaluated during 35 day storage at refrigeration temperature (4±1 °C). Addition of fermented bamboo shoot significantly affects the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets, especially at 6% and 8% addition levels. Nuggets with 6% and 8% FBSM had significantly lower TBARS values at the end of the storage period (i.e. 0.39 and 0.33 mg malonaldehyde/kg respectively) compared to the control (0.84 mg malonaldehyde/kg). Bamboo shoot addition significantly improved the microbial and sensory qualities of the pork nuggets. Incorporation of fermented bamboo shoot at 8% level increased the shelf life of pork nuggets by at least two weeks i.e. from 21 days to 35 days at 4±1 °C compared to the control.

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of buffalo meat keema at refrigerator storage (4 ± 1 °C). Buffalo meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus, Staphylococcus aureus, anaerobic and psychrophilic counts of buffalo meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated buffalo meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.

Quality of low fat pork sausage containing milk-co-precipitate

Low fat pork sausages were prepared with minced pork, spices, salt and tetra sodium pyrophosphate. Milk co-precipitate (MCP) obtained from skim milk was added at 0-2% levels as fat replacer and a suitable formulation was arrived at by evaluating physico-chemical and sensory parameters. The formulation with 1% MCP had higher flavour, juiciness and overall acceptability scores than others. The sausage with 1% MCP also had better emulsion stability, lower fat content, better cooking yield and lower cholesterol content compared to control.

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage. The treatments were nisin 100 ppm + BHA 100 ppm (T3); nisin 100 ppm (T2); BHA 100 ppm (T1) and control (T0) without nisin and BHA. The sausages were vacuum packaged in polyethylene terephthalate (PET-poly) pouch and stored for 7 days at ambient conditions (35 ± 2°C, 70-80% RH). The pH of sausage increased during storage whereas the moisture content was higher in treatment T1. Tyrosine value was lowest (18.1 mg%) in T3. There was no significant difference among T0 and T1. The thiobarbituric acid reactive substances (TBARS) number of T1 and T3 were lower than that of T0 and T2. Nisin and BHA together exhibited a significant inhibitory effect on total viable count, staphylococcal, streptococcal and anaerobic counts. There was no significant difference in the yeast and mould counts among T1-T3. T3 had a better appearance, flavour, texture and overall acceptability scores up to 5 days. The product (T3) was acceptable up to 5(th) day of storage at 35 ± 2°C and 70-80% RH.

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment significantly (p <0.05) reduced the rate of deterioration of quality characteristics of pork sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30(th) day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for significantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

Synergistic effects of ethanol and UV radiation to reduce levels of selected foodborne pathogenic bacteria

The purpose of this study was to determine whether combined treatments would produce synergistic disinfection effects on food products during food processing compared with single treatments. We investigated the bactericidal effects of a commercial chemical disinfectant (ethanol) and of UV radiation on Bacillus cereus F4810/72, Cronobacter sakazakii KCTC 2949, Staphylococcus aureus ATCC 35556, Escherichia coli ATCC 10536, and Salmonella enterica Typhimurium NO/NA in vitro. Various concentrations of ethanol (10, 30, 40, and 50%) were tested with various exposure doses of UV radiation (6, 96, 216, 360, and 504 mWs/cm(2)) with a UV lamp. The combined ethanol-UV treatments resulted in greater reductions in bacterial counts than did either treatment alone. The synergistic effect values for B. cereus, C. sakazakii, S. aureus, S. enterica Typhimurium NO/NA, and E. coli were 0.40 to 1.52, 0.52 to 1.74, 0.20 to 2.32, 0.07 to 1.14, and 0.02 to 1.75 log CFU/ml, respectively. The results of this study suggest that a significant synergistic benefit results from combining ethanol and UV treatments against foodborne pathogens in vitro.