3 years ago

Use of organic acids for preservation and safety of traditional meat products

Sajad Ahmad Mir, Farooq Ahmad Masoodi


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% (SA1), 2% (SA2), and 3% (SA3) 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. SA3 recorded the lowest value of TBARS (0.41 mg MDA/kg) as compared to SA2 (0.65 mg MDA/kg), SA1 (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 SA1 (0.63%), SA2 (0.51%), and SA3 (0.39%) samples. Total plate count was significantly higher (p  ≤ 0.05) in control (6.82 cfu/g) as compared to SA1 (4.56 cfu/g), SA2 (3.08 cfu/g), and SA3 (2.35 cfu/g).

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