EFFECT OF CARRAGEENAN EDIBLE FILM WITH OLEORESINS OF PIPER NIGRUM (BLACK PEPPER) AND MENTHA PIPERITA (MINT) ON QUALITY OF BUFFALO MEAT STEAKS
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Date
2019-08-14
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Abstract
The present study was conducted in the Department of Livestock Products Technology,
CVAS, Pookode to evaluate the effect of carrageenan edible film with oleoresins of Piper nigrum
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(black pepper) and Mentha piperita (mint) on quality of buffalo longissimus dorsi steaks from the
carcasses of buffaloes 8-9 years old. The steaks were divided into five groups - C-Control steaks
without edible film, T1- Steaks with edible film (1 % carrageenan) that does not contain oleoresin,
T2-Steaks with edible film incorporated with 0.5 % Piper nigrum (black pepper) oleoresin, T3-
Steaks with edible film incorporated with 1.5 % Mentha piperita (mint) oleoresin and T4-Steaks
with edible film incorporated with 0.5 % Piper nigrum (black pepper) and 1.5 % Mentha piperita
(mint) oleoresins. Samples were then aerobically packed in polythene cover and stored in chiller
(4 ± 10C) condition and evaluated for physic-chemical, microbiological and sensory
characteristics on days 0, 3, 6, 9 and 12 or until spoilage, whichever is earlier. There was a
significant (p<0.01) increase in drip loss values in C compared to treatments and the values
significantly (p<0.05) increased on storage for all samples. C had significantly (p<0.01) higher
cooking loss when compared to treatments on all days. In C and T1only, pH values significantly
(p<0.05) increased on storage. In C, T1 and T4, water holding capacity increased on day 3
followed by a decrease up to day 12. In T2 and T3, water holding capacity increased on day 6
followed by a decrease up to day 12. C showed significantly (p<0.01) higher thiobarbituric acid
reactive substances numbers on all days except for day 12. In T1 and T2, there was no significant
change in the values on storage and in C, T3 and T4 there was a significant (p<0.01) increase
across storage. T3 and T4 showed the lowest tyrosine values. All samples, except T2 showed a
significant (p<0.01) increase in the values on storage. L values of day 12 were significantly lower
than values of day 0. T2, T3 and T4 having significantly lower ‘a’ values. Except for T2, the
values were significantly lower on day 12 when compared to day 0. ‘b’ values were significantly
lower for C. In C, T1, T3 and T4, the values significantly (p<0.01) reduced on storage. The shear
force values significantly (p<0.05) lowered on day 12 in T1 and T4, where as in others the values
did not vary significantly across storage. Total phenolic contents were assessed as15.51 ± 0.790,
17.85 ± 0.213, 28.21 ± 2.66 µg TAE /ml of film forming solution containing pepper oleoresin,
mint oleoresin and both pepper and mint oleoresins. The film forming solution containing
oleoresin with a phenolic content of 50 µg tannic acid equivalents had a DPPH activity of 37 ±
0.18%, 41 ± 0.32% and 51 ± 1.24% for solution containing pepper oleoresin, mint oleoresin and
both pepper and mint oleoresins, respectively. On day 12, T2, T3 and T4 had significantly lower
aerobic plate counts when compared to C and T1. There was a significant (p<0.05) increase in
the counts in C and T1 during storage and in T2, T3 and T4, counts remained similar during
storage. C showed higher psychrotrophic counts on almost all days and there was significant
(p<0.01) increase in the counts on storage in all the samples and the increase occurred from day
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3 onwards. Moisture content significantly (p<0.05) reduced for C and T3 and increased for T4 on
day 12 when compared to day 0. There was no significant difference in the values of protein,
fat, ash, carbohydrate and energy values between samples. On storage the colour scores
significantly (p<0.05) reduced only for C and T4 and samples did not show significant difference
in flavour till their respective days of spoilage. Significant difference in tenderness scores was
observed only on days 0 and 3 with C showing lowest scores followed by T1; T2, T3 and T4
showing significantly higher scores. There was no significant difference in the overall
acceptability scores between samples and across storage, till the respective days of spoilage of
each sample. The cost of control longissiumus steaks was Rs 280 per kg and costs of production
of edible film wrapped steaks, T1, T2, T3 and T4 were Rs. 285.75, Rs. 289, Rs. 295.87 and Rs.
310.26 per kg, respectively. C and T1 spoiled on day 9, T3 on day 12 and T2 and T4 on day 15.
T2 and T4 had two times the shelf life and T3 had 1.33 times more shelf life than C and T1,
showing that pepper and mint oleoresins incorporated in carrageenan edible film could enhance
the chiller shelf life of buffalo meat steaks. Carrageenan film alone did not increase the shelf life
of buffalo steaks in chiller but decreased drip loss and cooking loss percentages.