DEVELOPMENT OF READY-TO-COOK SOLAR AND MECHANICALLY DRIED PORK PRODUCTS
dc.contributor.advisor | Hazarika, Mineswar | |
dc.contributor.author | CHOWDHURY, SADHANA | |
dc.date.accessioned | 2018-09-06T06:01:28Z | |
dc.date.available | 2018-09-06T06:01:28Z | |
dc.date.issued | 2017-07 | |
dc.description.abstract | Pork is one of the most popular meats in North Eastern Region (NER) and there is a growing demand for Ready-to-Cook meat products in recent years in the country including NER. Because of highly perishable nature of fresh meat at room temperature, high cost involved in maintaining refrigeration, necessity of cold storage facility, presence of energy deficient areas in NER, disadvantages of traditional drying methods to increase the shelf-life etc. an approach was undertaken to develop dry Ready-to-Cook pork products, which could be stored at room temperature for a considerable period without affecting its quality. Keeping in view the above facts, the proposed study was undertaken with the following objectives viz. to develop ready to cook solar and mechanically dried pork products with the addition of phytoingredients viz. amla, carrot, mint, round lemon and pomegranate and to study their different physico-chemical, microbiological, oganoleptic qualities by storing with two packaging methods along with their shelf-life and cost of production. A total of five batches of meat cube and meat balls were prepared with different formulations with or without addition of the phytoingredients. A control group was there for each treatment group. The raw pork were collected from nearby local market and separated in two parts for meat cubes and balls. Meat was cut into small pieces and cured overnight and then marinated with non meat ingredients containing phytoingredients and dried in solar and mechanical dryers. The control group was also dried along with the treated group which contained only cured meat. The meat balls were prepared by curing the minced meat overnight and then bowl chopped with other non meat ingredients and then shape was given as meat balls. They were also dried in solar and mechanical dryers along with the control group. The temperature of the mechanical dryer was maintained at 60° C, whereas in solar dryer it was fluctuating between 50-60°C. The products were packed in food grade High Density Polyethylene (HDPE) and stored at room temperature. The same packaging material was used for both aerobic and vacuum packaging of the products. For sensory evaluation of the products they were rehydrated to a certain period till saturation. The results of the investigation are as follows- The mean percent of proximate composition of products showed similar trend for both the products as well as in both aerobic and vacuum packaging. Moisture and total ash percent showed an increasing trend during storage, whereas crude protein and ether extract showed a deceasing tend during storage. For moisture and crude protein there were no significant differences between control and treated groups but the mean values of ether extract and total ash showed significant differences among control and treated groups. There were significant differences (p<0.01) during the storage period up to 180 days for moisture, crude protein, ether extract and total ash in all the samples and in both the drying methods. But no significant difference could be seen in the vacuum packaged products. The amino acid profile study reveals that the amino acid content was higher in solar dried products than mechanically dried products and control samples had higher values than treated groups. This trend was similar for both meat cubes and balls, whereas meat cubes showed higher values than meat balls and it was observed in both the drying methods. After storage period of 180 days there were changes in all the amino acids and this was not similar for all the amino acids for both the products. The vacuum packaged products showed lesser changes than the aerobically stored products. The mean values of texture profiles also showed similar trend for both meat cubes and meat balls. The drying methods did not show any difference in texture profiles of the products. Significant differences (p<0.01) could be observed in the control and treated groups for hardness, fracturability, cohesiveness and springiness. There were significant (p<0.01) decrease for hardness, fracturability and cohesiveness during the storage period whereas significant (p<0.01) increase was observed for springiness in storage period. In vacuum packaging, during storage differences were non-significant. The mean values of colour profile showed significant differences (p<0.01) among control and treated groups for both meat balls and meat cubes. Similar trend could be observed for both the products as well as in both the drying methods. The L٭ and b٭ value showed a significantly (p<0.01) increasing trend during storage for all the samples, whereas a٭ value showed a significantly (p<0.01) decreasing trend. There were significant difference (p<0.01) between the control and treated groups. In vacuum packaging, during storage significant differences were not observed. The shelf-life studies of meat balls and cubes were studied on the basis of water activity, TBARS value and their microbiological studies (TPC, Yeast and Mould count, Presence of Sulphide reducing Clostridium). The mean value of water activity showed a significant (p<0.01) increasing trend during the storage period in acerbic packaging. It was similar for both meat balls and meat cubes in both the drying methods. There were significant differences (p<0.01) between control and treated groups. In vacuum packaging the increase during storage was non-significant. As the storage period was increasing a significant (p<0.01) increasing trend was observed for all the products in all the storage periods. There were significant (p<0.01) differences among the control and treated groups i.e. mean values of treatment groups were lower than control groups. In vacuum packaging, the increase was non-significant during storage. The trend of the results was similar for both meat cubes and balls and for both the drying methods. The microbiological quality studies revealed that in TPC and Yeast and Mould counts were absent in all the storage periods. It was seen in all the samples of meat cubes and balls under both the packaging methods and for both the drying methods also. The Sulphide Reducing Clostridial organisms were also found to be absent in all the samples in all storage periods. The results were similar in both the packaging methods. However, after 150 days of storage periods, problems of yeasts and moulds were observed in the meat cubes in aerobic packaging. The shelf-life of meat cubes and balls were six months at both aerobic and vacuum packaging method of storage. It was similar for both the drying methods. The dry products were rehydrated until a point of saturation was observed and for meat cubes it took one and half hour to two hours whereas meat balls took three to three and a half hour for saturation. The rehydrated products absorbed 60-65% water until saturation. The dry products were rehydrated in order to study the physico-chemical and sensory qualities of the rehydrated products. There were no significant differences for cooking loss and rehydration capacity (percent) for control and treated groups for both meat cubes and balls. The drying method had also no effect on these two parameters but the meat cubes showed a higher rehydration capacity (percent) than meat balls. Significant differences (p<0.01) were observed for pH and aw between control and treated groups for meat cubes and balls. The proximate composition (moisture, crude protein, ether extract and total ash) of the rehydrated products revealed that there were significant differences between control and treated groups for both cubes and balls. The texture profile (hardness, fracturability, cohesiveness and springiness) study showed significant differences (p<0.01) between the treated groups in both cubes and balls. The colour profile (L٭, a٭ and b٭) study also showed significant differences (p<0.01) between the samples at both drying methods. The sensory evaluation studies (appearance, flavour, juiciness, tenderness and overall acceptability) of rehydrated meat cubes showed no significant differences between the samples whereas for meat balls significant differences (p<0.05) were observed for juiciness, and overall acceptability. However, the sensory scores were higher for meat cubes than meat balls. The yield of dried products was found to be 18-20% and after drying one kg of fresh product it could be served upto 8-10 persons. The dry products can be served deepending on method of preparation such as soup, curry etc. Cost of production studies for meat cubes and balls at both drying methods revealed that solar dried products were cheaper than mechanically dried products. The cost of control products per kg were Rs. 1310.81 for solar dried products whereas Rs. 1449.54 for mechanically dried products. The cost of meat cubes were Rs. 1432.22 (solar dried), Rs. 1603.33 (mechanically dried) and the cost of meat balls were Rs. 1410.28 (solar dried), Rs. 1725.57 (mechanically dried). From the above study, between the products solar dried treated group was cheaper than mechanically dried products. Based on the above study, it can be concluded that microbiologically and organoleptically acceptable dry pork products can be prepared economically with the use of low cost solar dryer. | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810072055 | |
dc.keywords | READY-TO-COOK, SOLAR, DRIED PORK | en_US |
dc.language.iso | en_US | en_US |
dc.pages | 194p. | en_US |
dc.publisher | Assam Agricultural University, Khanapara, Guwahati | en_US |
dc.sub | Livestock Product Technology | en_US |
dc.subject | null | en_US |
dc.theme | DEVELOPMENT OF READY-TO-COOK SOLAR AND MECHANICALLY DRIED PORK PRODUCTS | en_US |
dc.these.type | Ph.D | en_US |
dc.title | DEVELOPMENT OF READY-TO-COOK SOLAR AND MECHANICALLY DRIED PORK PRODUCTS | en_US |
dc.type | Thesis | en_US |