Shelf Life of Smoked Buffalo Tripe Rolls at Refrigeration (4±1°C) Temperature

Anandh, M. Anna; Lakshmanan, V.

doi:10.3923/jftech.2010.229.233

Cited by 5 publications

(4 citation statements)

References 9 publications

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“…The TV was significantly (p Ͻ 0.05) higher in T 1 and T 2 than in T 3 and T 4 throughout the storage period; this might be due to increased proteolysis and denaturation of the proteins during storage period. Anandh and Lakshmanan (2010) reported an increase in TV along with the increase in storage period up to day 14 but increase after day 21 of storage in a study conducted on smoked buffalo tripe rolls. It was seen that T 1 and T 2 , even with similar traditional smoking methods, the aerobic-packaged Vawksa rep (T 1 ) recorded slightly higher TV than the Vawksa rep (T 2 ).…”

Section: Resultsmentioning

confidence: 93%

Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product)

Lalchamliani

Hazarika

Singh

et al. 2015

Nutrition &Amp; Food Science

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Purpose – The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a traditional smoked pork product of Mizoram known as Vawksa rep, under different packaging conditions. Design/methodology/approach – Meat cuts (preferably ham) were cut into small pieces of uniform size and allotted to four different treatment groups, namely, T1 (Traditional Vawksa rep + Aerobic packaging); T2 (Traditional Vawksa rep + Vacuum packaging); T3 (Modified Vawksa rep + Aerobic packaging) and T4 (Modified Vawksa rep + Vacuum packaging). Vawksa rep is traditionally produced by light smoking of pork chunks. Modification was carried out by applying curing prior to smoking and applying nisin to the pork chunks after smoking and before packaging. The products were compared on the basis of physicochemical, microbiological, proximate composition and sensory qualities at five days interval under refrigerated (4 ± 1°C) conditions. Findings – Among the treatments, pH was recorded significantly lower for T4 as compared to other treatments with the advancement of the storage periods. The mean tyrosine value and thio-barbituric acid number of all the treatment show increasing trend with the advancement of the storage period. T4 had better microbiological quality than other treatments, with lower aerobic plate count, Coliform count and Yeast and Mould count. Aerobic plate count was found to differ significantly (p < 0.05) throughout the period of storage. Coliform and Yeast and Mould counts were not detected in T3 and T4 on entire storage period. The sensory evaluation revealed highest scores for appearance, flavour, texture, juiciness and overall acceptability for T4 than other treatments. Originality/value – The manuscript has stated that combination of curing ingredients and nisin improved all the attributes (physicochemical, microbiological and sensory) and also ensured a longer shelf-life of the product.

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Section: Resultsmentioning

confidence: 93%

Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product)

Lalchamliani

Hazarika

Singh

et al. 2015

Nutrition &Amp; Food Science

View full text Add to dashboard Cite

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“…Non-significant difference was observed in both the samples (F1 and F2) under frozen storage with the advancement of storage periods but in between the sample there was a significant difference was observed throughout the storage periods (Table 6, Figure 5). Anandh and Lakshmanan, (2010) [2] also noticed that in smoked buffalo tripe roll TPC increased significantly with the advancement of storage periods. Counts for Escherichia coli E. coli organism was evaluated on every 3 days intervals up to 15 days in refrigeration storage sample but E. coli organism was not detected in both refrigeration storage sample (R1 and R2).…”

Section: Microbiological Analysis Of the Product Total Plate Count (Tpc)mentioning

confidence: 85%

A comparative quality evaluation study on traditional and modified Wahan Mosdeng (Pork Vorta): An ethnic pork product of Tripura

Nath¹,

Rahaman²,

Hazarika³

et al. 2022

J. Entomol. Zool. Stud.

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Wahan Mosdeng is a traditional Tripuri dish, made with pork. This present study was conducted to develoved an alternative form of Modified Wahan Mosdeng with high shelf-life. Modified product was prepared by boiling the uniform 1.5 -2 cm meat along with fatty tissue cut, in the presence of common salt, Ginger, Turmeric powder, with further addition of 1% vinegar, 2.5% solution of potassium sorbate and 75 µg/g of nisin. Prepared products were stored in refrigeration and frozen temperature separately. Different Physico-chemical, microbiological and sensory parameter was evaluated to get the differential picture between the target and the traditional product. Modified product showed significantly higher cooking yield along with low pH value in both refrigeration and frozen temperature. Collectively alternative form of Wahan Mosdeng recorded superior quality and also highly acceptable even after 15 days of refrigeration storage and 30 days of frozen storage sample.

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“…The margination was done with chili, salt, ginger and garlic only to avoid extensive flavor of the spices. The marinated goat meat was smoked as the method described by the Anandh & Lakshmanan (2010) with some modifications. The meat pieces were placed in the Smoker cabinet (Model No: Domestico KJB 20074517) initially for 50 °C for 4 h and then at 85 ± 2 °C for 30 min.…”

Section: Smoked Goat Meat Preparationmentioning

confidence: 99%

Physicochemical, microbiological and sensory characteristics of goats reared on organic rationing in Karakoram region

et al. 2021

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Shelf Life of Smoked Buffalo Tripe Rolls at Refrigeration (4±1°C) Temperature

Cited by 5 publications

References 9 publications

Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product)

Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product)

A comparative quality evaluation study on traditional and modified Wahan Mosdeng (Pork Vorta): An ethnic pork product of Tripura

Physicochemical, microbiological and sensory characteristics of goats reared on organic rationing in Karakoram region

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