TECHNOLOGY UPSCALING OF CERTAIN TRADITIONAL PORK PRODUCTS OF NAGALAND
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Date
2018-12
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College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati
Abstract
Traditional pork products of Nagaland prepared with locally available plant based
ingredients viz. Anishi, Silam and FDS (Fermented dried soya) were evaluated in the
present study. Based on the popularity, a purposive survey was conducted in field level
to evaluate the level of ingredients used and with an aim to refine and upscale the
processing steps and to extend the shelf life of the products. Three formulations were
prepared using pork with Anishi, Silam and FDS along with a control, prepared without
adding the above ingredients. On the basis of pilot study, the level of incorporation for
Anishi, Silam and FDS were selected as 5, 10 and 5 percent, respectively. The cooked
products were packaged under two different systems viz. retort pouch and vacuum
packaging. The retort pouched products were subjected to physicochemical,
microbiological and sensory evaluation at ambient temperature (25-32oC) for 6 months
whereas, the vacuum packaged products were evaluated at refrigeration temperature
(4±1oC) for 15 days. The economics of products were also calculated. Under retort
processing, the total heating time (min) was recorded to be highest in pork with FDS
compared to control, pork with Anishi and Silam. The proximate composition i.e. percent
moisture, crude protein, ether extract and total ash in retort pouch and vacuum packaging
revealed highly significant (p<0.01) differences in control and the treated products. The
pork with FDS revealed highest protein content in both retort and vacuum packaging.
However, no significant differences were observed for different storage periods. For
mean scores of pH, TBARS and tyrosine values highly significant (p<0.01) differences
were observed among control and different product formulations and also during
different storage periods. The TPC, coliform and yeast and mould were absent under
retort pouch packaging during the entire storage period, conversely under vacuum
packaging highly significant differences (p<0.01) were recorded in respect of TPC and
psychrophilic count among control and all the treated products and at different storage
periods. Coliform count was <3 and yeast and mould were absent in vacuum packaged
products. The amino acid content in control and treated products were decreased with the
increase in storage period. Highly significant (p<0.01) differences were observed in
texture profile among control and the treated products as well as during different storage
periods under retort pouch packaging. In respect of vacuum packaging significant
(p<0.05) differences were observed during different storage periods among control and
the treated products. Highly significant (p<0.01) differences were observed in colour
profile under retort pouch and vacuum packaging in control and among the treated
products and during storage period. The sensory evaluation showed highly significant
(p<0.01) differences in appearance, flavour, juiciness, tenderness and overall
acceptability in control and treated products and during storage period under retort pouch
and vacuum packaging and revealed higher scores in pork with Silam and FDS compared
to Anishi and control. The costs of productions were lower in all treated products
compared to control under retort pouch and vacuum packaging. Based on the results
obtained in the study it might be concluded that traditional pork products could be
prepared economically by incorporating traditional ingredients like Anishi, Silam and
FDS at 5, 10 and 5 percent levels using vacuum and retort packaging without any
appreciable depreciation in nutritive values and sensory qualities till 15 days for vacuum
packaging with refrigeration storage and for retort packaging till 180 days under ambient
temperature.