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Optimization of commonly used spices as preservative in pork patties
(CCSHAU, 2006) Nain, Narender; Ahlawat, S. S.
An investigation was conducted to optimize different levels of commonly used spices as preservative in pork patties following vacuum and normal packaging after conventional oven cooking up to a storage period of 21 days. Clove, Cinnamon, Ginger, Garlic and Black Pepper were used as spice mix and concentrations optimized were 1.0, 0.25, 0.5, 0.5 and 0.5 respectively. Sodium chloride (2%), tetra sodium pyrophosphate (0.3%), sodium nitrite (125ppm), and spice mix (2%) showed synergism in reducing TBA value in vacuum packaging during storage period of 21 days. Storage results in significantly loss of moisture and fat, protein, ash per cent and shear force value increases significantly in normal packaging. No significant change in pH during storage in all treatments. Treated vacuum packaged patties were more acceptable organoleptically. Only treated vacuum packaged patties were microbiologically safe upto 21th day of storage at 4 ± 1O C. It is recommended to cook pork by conventional oven method with additives and spice mix to limit oxidative rancidity in the finished product and microbial spoilage during storage. Since the spices used in the treatment are known to have antioxidant and antimicrobial properties and have acted synergistically with phosphate, nitrite in preservation.