摘要
The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because oftheir suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditionalmeat products like rista, ghostabha, kebab and several other products prepared in Kashmiri wazwan, organicacids or their salts have not been used to date. The present study was therefore aimed to evaluate the effect of different organic acid salts and storage conditions on various quality parameters of traditional meat products. Sodiumdiacetate (0.25%), potassium lactate (2.5%) and calcium lactate (2.5%) were used in three batches of traditional meatproducts. Sodium diacetate (SDA) treated samples showed lower total plate count (TPC) under refrigerated storage ascompared to ambient storage. The SDA-treated sample retained the lowest value for TBARS (1.9 mg MDA/kg) and freefatty acid (3.2%) on the 15th day of refrigerated storage. Significantly (P ≤ 0.05) higher values for L^(*), a^(*) and b^(*) weremaintained by SDA treated samples as compared to control, potassium lactate (PL) and calcium lactate (CL) treatedsamples under refrigeration conditions throughout the storage period. Organic acid treatment improved the qualityattributes of the meat product during the storage period. The use of organic acids as a preservative in these productswill help in reducing the use of synthetic agents. Further increase in the shelf life of traditional meat products by applicationof organic acids will help in their commercialization, marketing and round the year availability.
基金
the Council for Scientific and Industrial Research(CSIR),New Delhi for awarding the Senior Research Fellowship(SRF)for carrying out this piece of work.
