Application of hurdle technology for the development of Caprine keema and its stability at ambient temperature

Karthikeyan, J.; Kumar, Sushil; Anjaneyulu, A. S. R.; Rao, K. H.

doi:10.1016/s0309-1740(99)00053-4

Cited by 34 publications

(29 citation statements)

References 14 publications

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“…All the samples except sausages containing BHA either alone or in combination exceeded the threshold level of 2 mg malanoldehyde/kg (Watts 1962) on 5 th day of storage, but at the same time the presence of BHA delayed the oxidative rancidity for 2 more days. The increase in TBARS value during storage is in agreement with the fi ndings of Karthikeyan et al (2000) in caprine keema and Sebranek et al (2005) in pork sausage.…”

Section: Resultssupporting

confidence: 89%

“…The packed sausages were stored at 35 ± 2°C and 70-80% RH. The pH, tyrosine values (Strange et al 1977), thiobarbituric acid reactive substances (TBARS) (Tarladgis et al 1976), moisture (AOAC 1995) and water activity (a w) (Karthikeyan et al 2000), total viable count, coliform count, staphylococcal count, yeast and mould count and anaerobic count (APHA 1984) were determined. Sensory attributes were evaluated by semi-trained panelists consisting of 5 members using the 9-point Hedonic scale.…”

Section: Preparation Of Buffalo Meat Sausagementioning

confidence: 99%

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Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Sureshkumar

Kalaikannan²,

Dushyanthan³

et al. 2010

J Food Sci Technol

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The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage. The treatments were nisin 100 ppm + BHA 100 ppm (T 3 ); nisin 100 ppm (T 2 ); BHA 100 ppm (T 1 ) and control (T 0 ) without nisin and BHA. The sausages were vacuum packaged in polyethylene terephthalate (PET-poly) pouch and stored for 7 days at ambient conditions (35 ± 2°C, 70-80% RH). The pH of sausage increased during storage whereas the moisture content was higher in treatment T 1 . Tyrosine value was lowest (18.1 mg%) in T 3 . There was no signifi cant difference among T 0 and T 1 . The thiobarbituric acid reactive substances (TBARS) number of T 1 and T 3 were lower than that of T 0 and T 2 . Nisin and BHA together exhibited a signifi cant inhibitory effect on total viable count, staphylococcal, streptococcal and anaerobic counts. There was no signifi cant difference in the yeast and mould counts among T 1 -T 3 . T 3 had a better appearance, fl avour, texture and overall acceptability scores up to 5 days. The product (T 3 ) was acceptable up to 5 th day of storage at 35 ± 2°C and 70-80% RH.

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Section: Resultssupporting

confidence: 89%

Section: Preparation Of Buffalo Meat Sausagementioning

confidence: 99%

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Sureshkumar

Kalaikannan²,

Dushyanthan³

et al. 2010

J Food Sci Technol

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show abstract

“…Sausages at 30-35°C were assessed under incandescent light for their sensory appearance and colour, flavour, juiciness, texture and overall acceptability by a 7-member panel of judges using a 9-point Hedonic scale, where 9 denoted extremely desirable and 1 denoted extremely poor. Water activity was estimated by the method of Karthikeyan et al (2000). For microbial analysis, 10 g sample of sausages taken under sterilized conditions were triturated in a sterilized pestle and mortar with 90 ml of sterile 0.1% peptone water.…”

Section: Introductionmentioning

confidence: 99%

Quality of low fat pork sausage containing milk-co-precipitate

Eswarapragada¹,

Reddy²,

Prabhakar³

2010

J Food Sci Technol

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Low fat pork sausages were prepared with minced pork, spices, salt and tetra sodium pyrophosphate. Milk co-precipitate (MCP) obtained from skim milk was added at 0-2% levels as fat replacer and a suitable formulation was arrived at by evaluating physico-chemical and sensory parameters. The formulation with 1% MCP had higher flavour, juiciness and overall acceptability scores than others. The sausage with 1% MCP also had better emulsion stability, lower fat content, better cooking yield and lower cholesterol content compared to control.

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“…The product pH followed the trend of meat pH. The results resembled the pH of chevon keema (Karthikeyan et al 2000). The yield of keema did not differ significantly between the groups.…”

Section: Quality Evaluation Of Buffalo Meat Keemamentioning

confidence: 55%

“…According with Papadima and Bloukas (1999) storage conditions affected the microflora, pH, weight loss and water activity but had no effect on composition, colour and sensory attributes of traditionally processed Greek sausages. Karthikeyan et al (2000) analysed the physicochemical, microbiological and sensory attributes of hurdle treated chevon keema and indicated it was fairly acceptable up to 5 days at ambient temperature. As per Boles and Swan (2002) age/gender significantly influenced processing characteristics but storage regime affected the sensory attributes of beef roasts.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

et al. 2011

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Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of buffalo meat keema at refrigerator storage (4±1°C). Buffalo meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus, Staphylococcus aureus, anaerobic and psychrophilic counts of buffalo meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated buffalo meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.

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Application of hurdle technology for the development of Caprine keema and its stability at ambient temperature

Cited by 34 publications

References 14 publications

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

Quality of low fat pork sausage containing milk-co-precipitate

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

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