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Use of organic acids for preservation and safety of traditional meat products
Author(s) -
Mir Sajad Ahmad,
Masoodi Farooq Ahmad
Publication year - 2018
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12514
Subject(s) - tbars , preservative , food spoilage , food science , thiobarbituric acid , chemistry , shelf life , meat spoilage , biochemistry , biology , lipid peroxidation , antioxidant , bacteria , genetics
The present study was designed to evaluate effect of sodium acetate (SA) on various quality attributes of rista (meat ball). Rista was treated with SA at 1% (SA 1 ), 2% (SA 2 ), and 3% (SA 3 ) level, while as rista without addition of SA acted as control. Treated rista maintained significantly lower ( p ≤ .05) value of thiobarbituric acid reactive substances (TBARS) and free fatty acid (FFA) value as compared to control rista during storage. SA 3 recorded the lowest value of TBARS (0.41 mg MDA/kg) as compared to SA 2 (0.65 mg MDA/kg) , SA 1 (0.87 mg MDA/kg) and control (1.45 mg MDA/kg). The FFA value at the 15 day of storage for control rista was 0.98%, followed by SA 1 (0.63%), SA 2 (0.51%), and SA 3 (0.39%) samples. Total plate count was significantly higher ( p ≤ 0.05) in control (6.82 cfu/g) as compared to SA 1 (4.56 cfu/g), SA 2 (3.08 cfu/g), and SA 3 (2.35 cfu/g). Practical applications Spoilage of the traditional meat products is a major challenge in front of meat industry and results huge economic loss. Different preservation techniques are in practice to reduce the spoilage and enhance the safety of these meat products. Use of organic acids/salts as a preservative is one of the options to minimize the spoilage, with least impact on various quality attributes. Application of the organic acids/salts in the traditional meat products needs to be technologically up graded and authenticated.