DOI QR코드

DOI QR Code

Quality and Shelf-life of Vacuum and Aerobic Packed Chevon Patties under Refrigeration

  • Rajkumar, V. (Central Institute for Research on Goats) ;
  • Agnihotri, M.K. (Central Institute for Research on Goats) ;
  • Sharma, N. (Central Institute for Research on Goats)
  • Received : 2003.06.25
  • Accepted : 2003.11.24
  • Published : 2004.04.01

Abstract

Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4$\pm$1$^{\circ}C$ and evaluated for physico-chemical, microbiological and sensory changes on days 0, 5, 10, 15, 20 and 25. Overall mean water activity ($a_{w}$), moisture (%), fat (%), pH, TBA number and W-B shear force values (kg/$cm^{2}$) of patties were 0.983, 61.93, 18.39, 6.38, 0.150 and 0.86, respectively. Except pH that was significantly higher and TBA number significantly lower in VP patties, treatment had no significant (p>0.05) effect on other physico-chemical traits. However, storage period significantly (p<0.05) affected physico-chemical traits. Moisture (63.79%) and $a_{w}$ (0.985) were significantly (p<0.05) higher on day 25. Patties became firmer on day 20 onwards as indicated by higher W-B shear force. Though packaging method had no significant effect, storage period influenced microbial counts. The standard plate counts (SPC), which were initially log 5.98 CFU/g decreased significantly (p<0.05) on day 10 followed by steady increase and reaching log 4.89 on day 25. Almost similar trend was observed for psychrotrophic bacteria counts. Lactic acid bacteria counts declined as the storage period progressed. Coliforms, and yeast and mould counts were either not detected by the method used or were very low in numbers. All samples of AP patties revealed swollen, greasy and sticky surface with spongy texture on day 20 whereas only some of the VP patties shown such changes on day 20. Results indicated that vacuum packaging had definite advantage in preserving the sensory quality of patties than aerobic packaging but it did not help in extending the shelf-life beyond 15 days.

Keywords

References

  1. Agnihotri, M. K. 2000. Status and prospects of diversifying goat and sheep meat based convenience products. Processed Food Industry 3:16-21.
  2. Agnihotri, M. K. 2002. Quality of patties prepared from young and spent goat meat. The Indian J. Small Rumin. 8:82-87.
  3. Agnihotri, M. K. and U. K. Pal. 1997. Effect of tetra sodium pyrophosphate (TSPP) on quality of chevon sausages. Indian J. Anim. Sci. 67:1000-1003.
  4. Agnihotri, M. K. and U. K. Pal. 2000. Quality of chevon sausages in refrigerated storage. International J. Anim. Sci.15:69-73.
  5. Anjaneyulu, A. S. R. and N. Kondaiah. 1990. Quality of buffalo meat nuggets and rolls containing edible by products. Indian J. Meat Sci. Technol. 3:95-99.
  6. Anjaneyulu, A. S. R., N. Sharma and N. Kondaiah. 1989. Evaluation of salt, polyphosphate and their blends at different levels on physico-chemical properties of buffalo meat patties. Meat Sci. 25:293-306.
  7. Anjaneyulu, A. S. R., N. Sharma and N. Kondaiah. 1990. Specific effect of phosphate on the functional properties and yield of buffalo meat patties. Food chem. 36:149-154.
  8. Babji, Y. and T. R. K. Murthy. 2000. Effect of inoculation of mesophilic lactic acid bacteria on microbial and sensory changes of minced goat meat during storage under vacuum and subsequent aerobic storage. Meat Sci. 54:197-202.
  9. Babji, Y., T. R. K. Murthy and A. S. R. Anjaneyulu. 2000. Microbial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air. Small Rumin. Res. 36:75-85.
  10. Brewer, M. S., F. McKeith, S. E. Martin, A. W. Dallmier and J. Meyer. 1991. Sodium lactate effects on shelf- life, sensory and physical characteristics of fresh pork sausage. J. Food Sci. 56:1176-1178.
  11. Egbert, W. R., D. L. Huffman, C. M. Chen and W. R. Jones. 1992. Microbial and oxidative changes in low fat ground beef during simulated retail distribution. J. Food Sci. 7:1269-1274.
  12. Frazier, W. and C. D. Westhoff. 1997. Food Microbiology. 4th edn. Tata McGraw-Hill Book Company, New Delhi, pp. 5-10.
  13. Goepfert, J. M. and H. U. Kim. 1975. Behavior of selected food born pathogens in raw ground beef. J. Milk Food Technol. 38:449-452.
  14. Grau, F. H. 1981. Role of pH, lactate and anaerobiosis in controlling the growth of some fermentative gram negative bacteria. Appl. Environ. Microbiol. 42:1043-1050.
  15. ICMSF. 1978. Micro-organisms in foods-1: Their significance and method of enumeration. 2nd edn. Int. Comm. Microbiol. Specif. Foods University of Toronto Press, Toronto, pp. 126-131.
  16. Konecko, E. W. 1979. Hand Book for Meat Chemists. Avery Publishing Group, Wayne, USA.
  17. Maca, J. V., R. K. Miller and G. R. Acuff. 1997. Microbiological, sensory and chemical characteristics of vacuum-packed ground beef patties treated with salts of organic acids. J. Food Sci. 62:591-596.
  18. Mendonaca, A. F., R. A. Molins, A. A. Kraft and H. W. Walker. 1989. Microbiological, chemical and physical changes in fresh, vacuum packaged pork treated with organic acids and salts. J. Food Sci. 54:18-21.
  19. Pavankumar, K. R., N. M. Sachindra and D. N. Rao. 1999. Shelflife extension of tandoori chicken by vacuum packing. In Souvenir cum Proceedings of National Seminar on Processing of Meat, Poultry and By-products for Value Addition, Mysore, India, p. 229.
  20. Pawar, V. D., F. A. Khan and B. S. Agarkar. 2000. Quality of chevon patties as influenced by different methods of cooking. J. Food Sci. Technol. 37:545- 548.
  21. Pexara, S. E., M. John and H. E. Drosinos. 2002. Evaluation of shelf-life of cured, cooked, sliced turkey fillets and cooked pork sausages 'piroski' stored under vacuum and modified admospheres at +4 and +$10^{\circ}C$. Meat Sci. 62:33-43.
  22. Rao, D. V., B. Bhagirathi and R. Sharma. 1983. Fluctuations in the predominance of bacterial groups in fresh and stored mutton. J. Food Sci. Technol. 20:277-281.
  23. Rhee, K. S., Y. A. Ziprin, C. E. Bishop and D. F. Waldron. 1997. Composition and stability of goat meat patties as affected by breed type and feeding regime. J. Food Sci. 62:949-953,962.
  24. Shapton, D. A. and N. F. Shapton. 1991. Principles and Practices for the Safe Processing of Foods. Butterworth-Heineman Ltd., Oxford, pp. 377-444.
  25. Sharma, N., N. Kondaiah and B. D. Sharma. 1992. Product preparation, packaging and quality control of goat meat in India. In Research on Goats: Indian Experience. (Ed. R. R. Lokeshwar). Central Institute for Research on Goats, Makhdoom, Farah, pp. 200-211.
  26. Strange, E. D., R. C. Benedict, J. L. Smith and C. E. Swift. 1977. Evaluation of rapid tests for monitoring alteration in meat quality during storage. J. Food Protect. 40(12):843-847.
  27. Sutherland, J. P., J. T. Patterson and J. G. Murray. 1975. Some metabolic and biochemical characteristics of representative microbial isolates from vacuum packaged beef. J. Appl. Bact. 39:227-237.
  28. Swan, J. E., C. M. Esguerra and M. M. Farouk. 1998. Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds. Small Rumin. Res. 28:273-280.
  29. USDA. 1997. Food safety of horse and goat meat. IGHA/Horse aid’s USDA report. Reference page: Old USDA 1, Archival information page. Department of Agriculture and food safety and inspection service, Washington, DC.

Cited by

  1. Quality and Shelf-Life of Smoked Chevon Sausages Packed under Vacuum and Stored at 4±1°C vol.2, pp.4, 2007, https://doi.org/10.3923/ajft.2007.238.247
  2. Quality characteristics and storage stability of patties from buffalo head and heart meats vol.43, pp.10, 2008, https://doi.org/10.1111/j.1365-2621.2007.01707.x
  3. Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules vol.43, pp.3, 2008, https://doi.org/10.1111/j.1365-2621.2006.01449.x
  4. EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL-FAT SOY PASTE vol.20, pp.1, 2009, https://doi.org/10.1111/j.1745-4573.2008.00132.x
  5. Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperature vol.44, pp.11, 2009, https://doi.org/10.1111/j.1365-2621.2009.02057.x
  6. Retort pouch processing of Chettinad style goat meat curry — a heritage meat product vol.47, pp.4, 2010, https://doi.org/10.1007/s13197-010-0062-9
  7. Quality of fried broiler chicken leg muscles stored at different temperatures vol.47, pp.4, 2010, https://doi.org/10.1007/s13197-010-0076-3
  8. Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety vol.34, pp.4, 2014, https://doi.org/10.5851/kosfa.2014.34.4.482
  9. Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel vol.29, pp.5, 2015, https://doi.org/10.5713/ajas.15.0454
  10. Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles vol.35, pp.6, 2015, https://doi.org/10.5851/kosfa.2015.35.6.772
  11. Antioxidant potential and quality characteristics of functional mutton patties incorporated with cabbage powder vol.45, pp.4, 2015, https://doi.org/10.1108/NFS-03-2015-0019
  12. Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination vol.45, pp.4, 2015, https://doi.org/10.1108/NFS-02-2015-0010
  13. Studies on the quality of duck meat sausages during refrigeration vol.5, pp.1, 2016, https://doi.org/10.1186/s40064-016-3743-7
  14. Effect of some plant starches and carrageenan as fat substitutes in chicken patties1 vol.93, pp.7, 2015, https://doi.org/10.2527/jas.2013-6667
  15. Changes in the shelf life of frozen pork patties containing 10 and 15 percent fat according to different storage temperatures vol.120, pp.1, 2018, https://doi.org/10.1108/BFJ-02-2017-0109
  16. Effect of Feeding Complete Rations with Variable Protein and Energy Levels Prepared Using By-products of Pulses and Oilseeds on Carcass Characteristics, Meat and Meat Ball Quality of Goats vol.19, pp.10, 2004, https://doi.org/10.5713/ajas.2006.1437
  17. Effects of Various Packaging Systems on the Quality Characteristic of Goat Meat vol.22, pp.3, 2004, https://doi.org/10.5713/ajas.2009.80488
  18. Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices vol.95, pp.2, 2004, https://doi.org/10.1016/j.meatsci.2013.04.016