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Ethnic Pork Curry Products of Assam: Production Process, Quality and Storage Stability

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Title Ethnic Pork Curry Products of Assam: Production Process, Quality and Storage Stability
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Creator Girish P. S. , Meetali Deori, Mondira Bora , Lipika Nath , Keshab Barman and S. Banik
 
Subject Pig · Pork Curry, Traditional products, North east India, Storage stability
 
Description Not Available
Curry products are ethnic spicy Indian food products prepared with meat, vegetables, spices, condiments etc. Different curry products
prepared from pork, traditionally in Assam state of North Eastern India have been documented in this study. Formulation and procedure

followed for preparation of five pork curry products viz., pork - thekera tenga curry, pork - fermented bamboo shoot curry, pork - el-
ephant apple curry, pork - banana flower curry and pork - banana stem curry was gathered by undertaking survey and interacting with

local processors of the region. These products were analyzed for standard quality parameters like physicochemical characteristics, mi-
crobiological quality and sensory acceptability. Storage stability of the products under aerobic refrigeration (4±1 oC) was also evaluated.

Products were stable up to 20 days of storage under aerobic refrigeration condition. The study revealed that ingredients used in curry
preparation like thekera tenga, fermented bamboo shoot and elephant apple contribute significantly to sensory attributes and also help
in enhancing storage stability of the pork curry products.
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Date 2019-12-03T11:32:47Z
2019-12-03T11:32:47Z
2018-01-01
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/26743
 
Language English
 
Relation Not Available;
 
Publisher Not Available