Quality evaluation of mutton Harrisa during one week refrigerated storage

Abstract

Harrisa is a popular indigenous meat based product of Jammu and Kashmir. An attempt was made to standardize the basic formulation and processing conditions for the preparation of the Harrisa using mutton meat. The product so developed was packed in low density polyethylene pouches (LDPE) and evaluated for a shelf life of 1 week at refrigeration (4±1°C) temperature for various physicochemical, microbiological and sensory attributes. The mean values of pH, protein percent, fat percent and ash percent of the product increased significantly (P<0.05) whereas the mean moisture percent showed a significantly (P<0.05) decreasing trend during refrigerated storage. The mean scores of all the sensory parameters decreased significantly (P<0.05) with storage. Total plate count and psychrophilic count increased significantly (P<0.05) whereas the coliforms were not detected throughout the period of storage. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (% oleic acid) values also increased significantly (P<0.05) with storage period. Although storage resulted in significant decrease in almost all the quality attributes and sensory scores but the changes were within the limits of acceptability. The product was acceptable for a period of one week under refrigerated conditions.

Evaluation of the Effect of Incorporation of Functional Ingredients on the Shelf Life of Chicken Patties Using Different Packaging Conditions during Frozen Storage

“…Modi et al, (2006) have attributed an increase in FFA values in different meat products to lipase activity during storage. Bhat and Pathak (2012) reported similar trend for refrigerated storage of mutton where FFA values ranged from 0.015±0.001 to 0.046±0.001.…”

Kinetics of colour and texture changes of beef during storage

“…The pH of samples did not change significantly and maintained the level of 5.6-5.8 until the end of storage, but for 10°C and aerobic condition (LDPE film) pH values were increased up to 6.0 at the end of the storage time probably by proteolysis degradation and accumulation of metabolites of bacterial action on meat (Bhat and Pathak 2010;Muchenje et al 2009). …”

Effect of oleuropein on the oxidative stability and storage quality of Tabaq-Maz, fried mutton ribs

“…They have the potential of becoming value-added convenience products of good palatability (Bhat, & Pathak, 2012;Bhat et al, 2010). Despite increasing urbanization and change in lifestyle, the liking for traditional meat products still exists among people (Kandeepan et al, 2010).…”

“…Despite increasing urbanization and change in lifestyle, the liking for traditional meat products still exists among people (Kandeepan et al, 2010). Moreover, due to rapid development in meat based fast food 3 industry, the scope for production of traditional meat products has increased immensely to meet the demands of a growing population (Bhat, & Pathak, 2012). Development of suitable technology for the organized production and preservation of indigenous meat products would offer significant value addition and product diversification for the meat industry (Bhat, & Pathak, 2012).…”