ICAR Research Data Repository for Knowledge Management
Effect of Nisin and Butylated Hydroxy Anisole on storage stability of buffalo meat sausage
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Effect of Nisin and Butylated Hydroxy Anisole on storage stability of buffalo meat sausage
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| Creator |
Sureshkumar, S.
Kalaikannan, A. Dushyanthan, K. Venkataramanujam, V. TANUVAS |
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| Subject |
Veterinary Science
Meat Science and Technology |
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| Description |
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). |
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| Date |
2018-06-29T11:02:23Z
2018-06-29T11:02:23Z 2010-05 |
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| Type |
Article
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/5810055905
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| Language |
en_US
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| Relation |
;3
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| Format |
application/pdf
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