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Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C)

2005; Elsevier BV; Volume: 72; Issue: 3 Linguagem: Inglês

10.1016/j.meatsci.2005.03.022

1873-4138

R. Thomas, A.S.R. Anjaneyulu, N. Kondaiah,

Protein Hydrolysis and Bioactive Peptides

The study was aimed at comparing the physico-chemical characteristics and texture profile of emulsion and restructured buffalo meat nuggets (BMN) and assessing their shelf life at refrigeration temperature (4 ± 1 °C). The stability of restructured batter was significantly lower than that of the emulsion form. Emulsion nuggets (EN) had significantly higher product yield, fat content and calories while restructured nuggets (RN) had significantly higher moisture and protein contents. Texture profile analysis revealed that RN had significantly higher cohesiveness, gumminess, chewiness and shear force values. Differences in TBARS values for emulsion and restructured nuggets were not significant at any particular storage time. Throughout storage, counts for mesophilic, psychrotrophic and coliforms did not exceed log10 3.09 and 3.44 cfu/g, log10 2.23 and 2.11 cfu/g, log10 1.30 and 1.30 cfu/g for emulsion and restructured buffalo meat nuggets, respectively. In spite of a higher overall acceptance for EN initially, panelists rated them considerably lower compared to RN during subsequent storage. Buffalo meat nuggets were acceptable for at least 20 days in cold storage (4 ± 1 °C) under aerobic conditions in polypropylene bags.