Quality and shelf life of cooked buffalo tripe rolls at refrigerated storage under vacuum packaging condition

Anandh, M. Anna; Venkatachalapathy, R. Thirupathy; Radha, K; Lakshmanan, V.

doi:10.1007/s13197-012-0646-7

Cited by 7 publications

(8 citation statements)

References 18 publications

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“…El-Nashi et al (2015) also recorded a significant ( p < 0.05) decrease in the moisture content of beef sausages incorporated with pomegranate peel powder during storage. Similar observations were reported by Anandh et al (2014), who also observed a significant decrease in moisture content of buffalo tripe rolls under refrigerated storage.…”

Section: Resultssupporting

confidence: 90%

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Kalem¹,

Kumar

Jayawardena

2018

NFS

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Purpose The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods. Design/methodology/approach Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions. Findings Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage. Originality/value Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

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Section: Resultssupporting

confidence: 90%

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Kalem¹,

Kumar

Jayawardena

2018

NFS

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“…The decrease in the moisture content of the products with storage may be attributed to the evaporative losses. Similar observations were reported by Anandh et al (2014) who also observed a significant decrease in moisture content of vacuum packaged buffalo tripe rolls under refrigerated storage. Kim et al (2014) also recorded a significant decline in the moisture content of vacuum packaged dry cured pork.…”

Section: Resultssupporting

confidence: 90%

Asparagus racemosus

Noor

Kumar

Kousar

2017

NFS

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Purpose This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products. Design/methodology/approach Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and were vacuum packaged and assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4 ± 1°C) conditions. Findings Significantly (p < 0.05) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) values were observed for the products containing A. racemosus in comparison to control indicating a significant effect on the lipid oxidative stability. The products containing A. racemosus also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g), anaerobic count (log cfu/g) and free fatty acid (% oleic acid) values indicating the antimicrobial and antifungal properties of A. racemosus. No significant (p > 0.05) effect was observed on the cooking yield and moisture content of the products. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products containing A. racemosus during the entire period of storage. Originality/value A. racemosus successfully improved the lipid oxidative stability and storage quality of the model meat product without compromising the sensorial characteristics and has a great potential as a novel natural preservative in muscle foods.

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“…The results obtained in the study in respect of TBARS values (mg malanoldehyde [MDA]/Kg) revealed a progressive increase (p≤0.01) in all the treatment groups (Table-3) throughout the study period of 15 days ranging from 0.11 to 0.33 mg MDA/Kg. However, significantly lower (p≤0.01) levels of thiobarbituric acid reactive substance (TBARS) values were recorded in the treated sausages which might be due to the antioxidative effect of various phenolic compounds present in conventional and LS [2,3] and also due to vacuum packaging of sausage samples [25]. At the end of the storage periods, the TBARS values of all the sausage samples were recorded to be well within the permissible limits of 1-2 mg MDA/Kg [26].…”

Section: Resultsmentioning

confidence: 99%

Effect of different smoking methods on the quality of pork sausages

et al. 2018

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Aim:An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS).Materials and Methods:Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C).Results:The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage.Conclusion:The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

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Quality and shelf life of cooked buffalo tripe rolls at refrigerated storage under vacuum packaging condition

Cited by 7 publications

References 18 publications

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

Asparagus racemosus

Effect of different smoking methods on the quality of pork sausages

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