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ThesisItem Open Access STUDIES ON APPLICATION OF POLYMER COATINGS ENRICHED WITH NATURAL SPICE OILS ON QUALITY OF MUTTON BALLS(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA, 2015-02) ANNAPAREDDY, ROSIREDDY; NAGA MALLIKA, E (Major); ESWARA RAO, B; SRINIVASA RAO, TABSTRACT : In the present study an attempt was made to evaluate the quality of mutton balls coated with edible corn starch based coatings incorporated with Clove oil and Cinnamon oil. Mutton balls were coated with corn starch coating (T1), corn starch coating incorporated with 1% Clove oil (T2), and corn starch coating incorporated with 1% Cinnamon oil (T3) and were analyzed at regular intervals of 5 days under refrigerated storage and at 15 days interval under frozen storage. pH, 2- thiobarbituric acid reactive substances (TBARS), peroxide value (PV), total plate count (TPC), water loss and sensory characteristics of the mutton balls were evaluated. There was a significant (P<0.05) difference in values of pH, thiobarbituric acid reactive substance (TBARS), peroxide value (PV), total plate count (TPC) and per cent water loss of coated and uncoated mutton balls. Sensory attributes like colour, flavour, tenderness, juiciness and overall acceptability also differed significantly (P<0.05) between coated and uncoated product. pH values of the formulations increased from 6.00 to 6.39 at refrigerated storage temperature (4±1⁰C) and from 6.00 to 6.77 under frozen storage temperature (-18±1⁰C). The pH values increased significantly (P<0.05) during the storage period for all the treatment groups, but the rate of increase was at a lower level in T2 and T3 formulations i.e. essential oil incorporated formulations when compared to T1 and C. TBARS value of the treatments ranged from 1.11 to 1.95 mg MDA/kg and 1.11 to 1.91mg MDA/kg under refrigerated and frozen storage temperatures respectively, for a length of 15 days under refrigeration and 90 days under frozen storage. The TBARS values increased significantly (P<0.05) during the storage period in all the treatments. There was a significant difference (P<0.05) between coated and uncoated mutton balls but the values were significantly lower (P<0.05) for coated balls at any point during the storage period. However, the values were well within the limits of 2 mg MDA/kg in T2 and T3 indicating better activity of antioxidants against lipid oxidation. Peroxide values differed significantly (P<0.05) for both coated and uncoated groups. However, an increasing trend was noticed both at refrigerated and frozen storage temperatures, lower values were recorded for balls with Essential oil incorporated coating solutions. Total plate counts differed significantly (P<0.05) between mutton balls coated with antioxidant incorporated coating solutions and the others. Even though counts increased with increasing storage periods, they were well within the limits for coated samples and the rate of increase was low with Essential oil incorporated coatings. Colour, flavour, juiciness, tenderness and overall acceptability of the mutton balls differed significantly (P<0.05) in the coated mutton balls. The coated balls were well acceptable up to 15 days at refrigerated storage temperature (4±1⁰C) and up to 75 days at frozen storage temperature (-18±1⁰C). Films were formed with the coating solutions to test the efficacy of the solutions in their ability to form films. The films were evaluated for their thickness and grammature. The coating solutions also revealed good film forming ability as indicated by their thickness and grammature which were 362mm and 0.763kg/m2 respectively.