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首页> 外文期刊>Journal of Pure & Applied Microbiology >Influence of Aerobic and Nitrogen Flush Packaging Methods and Frozen Storage on Quality Characteristics of Prune Puree Incorporated Ready-to-Eat Mutton Kheema
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Influence of Aerobic and Nitrogen Flush Packaging Methods and Frozen Storage on Quality Characteristics of Prune Puree Incorporated Ready-to-Eat Mutton Kheema

机译：有氧和氮气冲洗包装方法的影响和冷冻储存对Prune Puree的质量特征，成熟羊肉Kheema

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摘要

The present investigation was carried out to evaluate the influence of aerobic packaging and nitrogen flush packaging methods on quality characteristics (physico-chemical, microbial and sensory quality) of 15 % prune puree extended mutton kheema at 0,30, 60 and 90 days of frozen storage (-18 ±1 °C). The results revealed that there was a significant (P<0.05) decrease in pH, thiobarbituric acid reactive substance (TBARS) values, tyrosine value and per cent free fatty acid (FFA) values with incorporation of prune puree. Furthermore, there was a significant (P<0.05) increase in the pH, TBARS values, tyrosine and FFA content as the storage progressed from 0-90 days in during frozen storage. Irrespective of storage days and treatments, nitrogen flush packaged mutton kheema recorded significantly (P<0.05) lower pH, TBARS, Tyrosine value and FFA content compared to aerobic packaging method. Prune puree added mutton kheema recorded significantly (P<0.05) lower standard plate counts (SPC) and yeast and mould counts, and these counts are increased as the storage progressed from 0 to 90 days during frozen temperature. Nitrogen flush packaging of mutton kheema also helped in limiting the microbial growth during entire period of storage. Organoleptic evaluation scores of all the products were rated as excellent to very good, except for the appearance, which was rated as good. However, the scores decreased significantly with increase in storage time during frozen temperature. Based on the results, it is concluded that prune puree could be beneficially incorporated at levels of 15 % improving the physico-chemical, microbial quality with more health benefits. Nitrogen flush pouches for packaging mutton kheema help in preserving the sensory scores of fresh product during frozen storage.
机译：进行了本发明的调查，以评估有氧包装和氮气冲洗包装方法对0.30,60,60和90天的15％Prune Puree延长羊肉的质量特征（物理化学，微生物和感官质量）的影响。储存（-18±1°C）。结果表明，用掺入修剪纯成因，pH值，硫酸脲酸反应性物质（TBARS）值，酪氨酸值和百分比的游离脂肪酸（FFA）值含有显着（p <0.05）。此外，由于储存在冷冻储存期间的0-90天内，PH，TBARS值，酪氨酸和FFA含量增加了显着（P <0.05）增加。无论储存日和治疗如何，与好氧包装方法相比，储存日和治疗均显着记录（P <0.05），较低的pH，TBAR，酪氨酸值和FFA含量显着录制（P <0.05）。 Prune Puree添加羊肉kheema明显录制（p <0.05）较低的标准板数（SPC）和酵母和模具计数，随着储存在冷冻温度期间的0至90天内，这些计数增加。羊肉kheema的氮气冲洗包装也有助于限制整个储存期间的微生物生长。除了外观外，所有产品的感官评估评分都被评为非常好，除了额定良好的外观。然而，在冷冻温度期间的储存时间增加，分数显着下降。基于结果，得出结论，紫杉酱可有利地纳入15％的水平，提高物理化学，微生物质量，具有更多的健康益处。用于包装羊肉Kheema的氮气冲洗袋有助于在冷冻储存期间保持新鲜产品的感官分数。

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  • 作者

    B. Gowtham Prasad; K. Kondal Reddy; V. Kesava Rao; M. Shashi Kumar; N. Krishnaiah; G.V. Bhaskar Reddy; Anitha Nalla; Parthasarathi BC; Vijay Kumar Jawalagatti; Tejaswee Veligatla;

  • 作者单位

    Department of Livestock Products Technology College of Veterinary Science Rajendranagar Hyderabad Telangana State - 500 030 India;

    Department of Livestock Products Technology College of Veterinary Science Rajendranagar Hyderabad Telangana State - 500 030 India;

    Department of Livestock Products Technology RAGACOVAS Pondicherry.India;

    Department of Livestock Products Technology College of Veterinary Science Rajendranagar Hyderabad Telangana State - 500 030 India;

    Department of Livestock Products Technology College of Veterinary Science Rajendranagar Hyderabad Telangana State - 500 030 India;

    Department of Livestock Products Technology College of Veterinary Science Tirupathi Andhra Pradesh India;

    Department of Livestock Products Technology College of Veterinary Science Rajendranagar Hyderabad Telangana State - 500 030 India;

    Indian Veterinary Research Institute Izatnagar Bareilly Uttar Pradesh- 243122 India;

    Indian Veterinary Research Institute Izatnagar Bareilly Uttar Pradesh- 243122 India;

    Indian Veterinary Research Institute Izatnagar Bareilly Uttar Pradesh- 243122 India;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 微生物学;
  • 关键词

    Mutton kheema; prune puree; nitrogen flush packaging; frozen storage; quality characteristics;

    机译：羊肉kheema;修剪纯净;氮气冲洗包装;冷冻储存;质量特征;

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