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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0451    [Accepted] Published online October 21, 2019.
Physicochemical properties and shelf life stability of meat products: effect of mosambi peel powder
Kaiser Younis1  , Saghir Ahmad2, Mudasir Ahmad Malik1,* 
1Department of Bioengineering, Integral University Lucknow, Uttar Pradesh – 226026, India
2Department of Post-Harvest Engineering and Technology, Aligarh Muslim University, Uttar Pradesh – 202002, India
Correspondence:  Mudasir Ahmad Malik, Tel: +91-9592174595, Fax: +91-6005758322, Email: malikfet@gmail.com
Received: 29 May 2019   • Revised: 23 July 2019   • Accepted: 6 September 2019
Abstract
Objective
s: The aim was to utilize the mosambi peel, a by-product of juice industry in buffalo meat products to enhance the functional and physicochemical properties and more importantly the fiber content of meat.
Methods
Sausages and patties were prepared from buffalo meat incorporated with mosambi peel powder (MPP) and were evaluated for various physicochemical, cooking and sensory qualities along with storage stability. The lean meat was replaced with MPP at a concentration of 0, 2, 4, 6 and 8%.
Results
Addition of MPP enhanced the fiber content of both sausages and patties and increased the fat and moisture content. Decrease in red color and increases in yellow color was observed as indicated by the decrease in L and a* value and increase in b* value. High cooking yield and emulsion stability with less dimensional change indicated that incorporation of MPP enhanced the cooking qualities of both sausages and patties. It was also observed that peel powder incorporated sausage and patties had hard texture compared to control one. Up to the 6 % incorporation the product had good overall acceptability however sensory score decreased with increase in incorporation level. Storage stability in terms of thiobarbutaric acid, yeast and mould and total plate count showed that incorporation of MPP increased the shelf life of sausages and patties.
Conclusion
It was concluded that mosambi peel powder has a potential to be used as functional ingredient in meat products as MPP enhanced the functional properties and storage stability of meat products.
Keywords: Red Meat; Meat Products; Mosambi Peel; Dietary Fiber; Shelf Life
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