Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions
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Title |
Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions
Not Available |
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Creator |
Kumar P,
Chatli M K, Mehta N, Malav O P, Verma A K, Kumar D, Rathour M, |
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Subject |
antioxidants
microbial quality sensory evaluation Achras zapota Linn. |
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Description |
Not Available
The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature (4±1°C) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p Not Available |
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Date |
2019-07-17T09:51:15Z
2019-07-17T09:51:15Z 2018-05-29 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/21510 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Korean Society for Food Science of Animal Resources
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