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Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

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Abstract

Shelf stable ready to eat spiced pickle type buffalo meat product was prepared after desorbing in infusion solution (glycerol 3.5%, sodium chloride 5.0%, honey2.0%, mango powder 2.2%, spices 1.0%, sodium nitrite 0.015%, phosphate 0.2%, Sorbic acid 0.2%.and acetic acid 1%), pressure cooking of meat in infusion solution for 20 min followed by frying for 2 min in mustard oil and mixing with prefried condiments and spices. The physico-chemical properties i.e. pH, water activity, proximate composition, FFA, Soluble hydroxyproline, TBA values, nitrite content, protein solubility, shear force value, haempigments, microbiological and sensory quality of the product remained good and hygienically safe and almost comparable in aerobic PET jars and multilayered nylon barrier pouches stored at 30 ± 3 °C for 7 weeks .It can be suggested that storage of such product may be conveniently done even in food grade PET jars without going for vacuum packaging which is a bit costly.

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Acknowledgement

The authors acknowledge the financial and technical support provided by the Director Indian Veterinary Research Institute Izatnagar Bareilly Utterpardesh for carrying out this research

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Authors and Affiliations

  1. Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, UP, India, 243122

    Altaf Hussain Malik & Brahama Deo Sharma

  2. Division of Livestock Products Technology, Faculty of Veterinary Sciences & AH, SKUAST—Kashmir, Shuhama Alusteng, Srinagar, Kashmir, 190006, India

    Altaf Hussain Malik

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  1. Altaf Hussain Malik
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  2. Brahama Deo Sharma
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Correspondence to Altaf Hussain Malik.

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Malik, A.H., Sharma, B.D. Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging. J Food Sci Technol 51, 832–844 (2014). https://doi.org/10.1007/s13197-011-0592-9

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