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Effects of incorporation of camel milk casein hydrolysate on quality, oxidative and microbial stability of goat meat emulsion during refrigerated (4 ± 1 ◦C) storage

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Title Effects of incorporation of camel milk casein hydrolysate on quality, oxidative and microbial stability of goat meat emulsion during refrigerated (4 ± 1 ◦C) storage
Not Available
 
Creator DEVENDRA KUMAR, MANISH KUMAR CHATLI, RAGHVENDAR SINGH, NITIN MEHTA and PAVAN KUMAR
 
Subject Camel Milk casein
physico-chemical properties
Meat emulsion
Antioxidant and antimicrobial activity
Microbial challange test
 
Description Not Available
The objective of present study was to explore the effects of incorporation of camel milk casein
hydrolysates in goat meat emulsion. Camel milk casein hydrolysed by Alcalase was incorporated into
goat meat emulsion at three different levels viz. T1: 0.03%, T2: 0.06% and T3: 0.09% (w/w) and compared
with control (C: 0% hyrolysate) and positive control (PC: 0.02% Butylated Hydroxy Toluene (BHT), w/w)
for its physico-chemical, antioxidant potential and antimicrobial effect against selected food spoilage and
pathogenic microorganisms. During storage at refrigeration temperature (4
±
1 ◦C), pH increased while
water activity, extract release volume and emulsion stability decreased significantly (P < 0.05) on 6th day,
however, all these properties were improved in treated emulsions. The antioxidant potential of treated
emulsions were improved in a dose-dependent manner, however, PC had significantly higher antioxidant
activities. The peroxide value, TBARS and free fatty acid values were significantly (P < 0.05) lower than
untreated emulsion throughout the storage period. The lightness (L*), redness (a* value) and yellowness
(b*) values decreased with the advancement of storage period; however, treated emulsions had better
instrumental colour profile than control. In treated emulsions, the standard plate and coliform counts
were initially reduced during storage, and on 6th day of storage, it was significantly lower than C and
PC. In microbial challenging test (MCT), the colony forming units of all the tested pathogens in treated
emulsions decreased upto 4th day, thereafter increased significantly on 6th day, whereas, in C and PC
groups, the counts of all microorganisms increased significantly throughout the storage period. The findings
suggested that camel milk casein hydrolysate could be a potential food ingredient which not only
improves the physico-chemical properties of meat emulsion thereby increased yield, it also provides
oxidative and microbial stability during refrigerated storage.
Not Available
 
Date 2018-11-30T07:21:24Z
2018-11-30T07:21:24Z
2016-09-19
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/14463
 
Language English
 
Relation Not Available;
 
Publisher Elsevier