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Antioxidant and antimicrobial effects of kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract in pork nuggets

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Title Antioxidant and antimicrobial effects of kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract in pork nuggets
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Creator Thomas R, Jebin N, Saha R, Sarma DK
 
Subject Bamboo shoot extract; Kordoi fruit juice; Pork nuggets; Quality changes; Refrigeration storage; Shelf life
 
Description Not Available
Pork nuggets with 'very good' acceptability was processed by incorporating kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract, and their physical, chemical, microbiological and sensorial characteristics were evaluated during 35 days storage under refrigeration. Addition of kordoi fruit juice (4%) and bamboo shoot extract (6%) had a significant effect on the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets. Nuggets with juice and extract had significantly lower TBARS values towards the end of the storage period compared to the control. Microbial and sensory qualities of nuggets were significantly improved by the addition of juice and extract. Incorporation of juice and extract at 4% and 6% levels, respectively, increased the storage 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.
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Date 2019-12-04T06:29:30Z
2019-12-04T06:29:30Z
2015-05-18
 
Type Article
 
Identifier Not Available
978-3-540-69934-7
http://krishi.icar.gov.in/jspui/handle/123456789/27045
 
Language English
 
Relation Not Available;
 
Publisher Springer