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Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions
Korean J. Food Sci. An. 2018;38:593-605
Published online June 30, 2018;  https://doi.org/10.5851/kosfa.2018.38.3.593
© 2018 Korean Society for Food Science of Animal Resources

Pavan Kumar1,*, Manish Kumar Chatli1, Nitin Mehta1, Om Prakash Malav1, Akhilesh Kumar Verma1,2, Devendra Kumar1,3, and Manjeet Rathour1

1Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, India
2Department of Livestock Products Technology, College of Veterinary & Animal Science, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut, U.P.-250110, India
3ICAR - National Research Centre on Camel Post box-07, Jorbeer, Bikaner-334001, India
Correspondence to: Pavan Kumar
Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, India
Tel: +91-161-2414025
Fax: +91-161-2400822
E-mail: vetpavan@gmail.com
Received March 30, 2018; Revised May 28, 2018; Accepted May 29, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature (4±1℃) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on 42nd day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.
Keywords : antioxidants, microbial quality, sensory evaluation, Achras zapota Linn.


June 2018, 38 (3)