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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
 
Creator Kumar P,
Chatli M K,
Mehta N,
Malav O P,
Verma A K,
Kumar D,
Rathour M,
 
Subject antioxidants
microbial quality
sensory evaluation
Achras zapota Linn.
 
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
 
Date 2019-07-17T09:51:15Z
2019-07-17T09:51:15Z
2018-05-29
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/21510
 
Language English
 
Relation Not Available;
 
Publisher Korean Society for Food Science of Animal Resources