EFFECT OF NANOCAPSULATED ROSEMARY OIL ON QUALITY CHARACTERISTICS OF PORK NUGGETS
Loading...
Files
Date
2019-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA
Abstract
The rosemary essential oil was encapsulated by zinc oxide and surface
morphology was studied under scanning electron microscopy (SEM). SEM images
revealed that rosemary essential oil mediated nano particles was nearly spherical,
predominately cuboidal, rectangular, poly-dispersed and aggregated into large
irregular structures with no well-defined morphology. In first phase, pork nuggets
were standardized with suitable level of REO at concentrations of 0.025%, 0.05% and
0.075% compared with control. Addition of different concentrations of REO
significantly (P<0.05) affected the sensory scores of pork nuggets. Pork nugget added
with 0.05% REO had significantly (P<0.05) higher colour and flavour, mouth coating
and overall acceptability scores than control, 0.025% REO and 0.075% REO added
pork nuggets. The tenderness and juiciness scores of pork nuggets was not
significantly (P>0.05) affected by addition of different concentrations of REO.
Addition of different concentrations of nanocapsulated REO significantly (P<0.05)
affected the sensory scores of pork nuggets. Pork nugget added with 0.01% NREO
had significantly (P<0.05) higher colour and flavour, mouth coating and overall
acceptability scores than control, 0.02% NREO and 0.04% NREO added pork
nuggets. The tenderness and juiciness scores of pork nuggets did not significantly
(P>0.05) affected by addition of different concentrations of NREO. Pork nuggets
added with 0.05 % REO and 0.01 % NREO rated superior sensory scores thus
selected for further studies during refrigerated (4±1°C) storage.
In the second phase, comparative anti-oxidant and anti-microbial efficacy of
REO, NREO added pork nuggets with control and synthetic antioxidant (BHT) added
pork nuggets were determined by evaluating physico-chemical, microbial and sensory
quality at 5 days regular interval up to 30 days stored in refrigeration (4±1°C)
temperature. Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower pH,
2-TBARS values (mg malonaldehyde/kg of product), tyrosine value (mg/100 g of
product) and per cent FFA values than control and pork nuggets added with 0.01%
BHT and 0.05% REO. Control and pork nuggets added with BHT were spoiled after
15 days of refrigerated storage. A significant (P<0.01) increase of pH, 2-TBARS
values, tyrosine values and per cent FFA values were observed as progressing of the
storage period in both control and treated nuggets.
Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower total
plate counts, total psychrophilic count than control and remaining formulations.
Coliform counts were not detected up to 5th day in control and all treated nuggets.
From 10th day onwards total coliform counts were noticed. Pork nuggets added with
0.01% NREO significantly (P<0.01) lower coliform count than control and other
formulations. The overall mean ± S.E value of 0.01% NREO added pork nuggets had
significantly (P<0.01) lower staphylococcal counts than control, 0.01% BHT and
0.05% REO added pork nuggets. Pork nuggets added with 0.01% nanocapsulated
rosemary essential oil (NREO) had significantly (P<0.01) lower total yeast and mould
count than control and remaining formulations. Control and pork nuggets added with
BHT were spoiled after 15 days of refrigerated storage.
Pork nuggets added with 0.01% NREO had significantly (P<0.01) higher
colour, flavour, juiciness, mouth coating and overall acceptability scores than control
and remaining formulations. Addition of BHT, REO and NREO had not significantly
(P>0.01) influenced the tenderness scores of pork nuggets during refrigerated storage.
As storage period progressed, there was significant (P<0.01) detrimental effect in
sensory scores between control and treated nuggets. Control and pork nuggets added
with BHT were spoiled after 15 days during refrigerated storage, but REO and NREO
treated samples are shelf stable up to 30 days of refrigerated storage. Nanocapsulated
REO added pork nuggets rated superior scores than REO added nuggets.
Based on the above findings, it was concluded that addition of nanocapsulated
rosemary essential oil at 0.01% per cent was an excellent anti-oxidant and anti
microbial agent and protecting sensory attributes during refrigerated (4±1°C) storage
and maintain the shelf-life of pork nuggets up to 30 days without any significant
quality deterioration.
Description
THESES
Keywords
null