Optimization of commonly used spices as preservative in pork patties
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Date
2006
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Publisher
CCSHAU
Abstract
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.