Comparison of quality attributes of buffalo meat curry at different storage temperature

• Autorzy: Kandeepan G. , Anjaneyulu A.S.R. , Kondaiah N. , Mendiratta S.K.

Warianty tytułu

PL

Porównanie jakości wyrobów typu curry otrzymanych z mięsa bawolego przechowywanego w różnych temperaturach

• Języki publikacji: EN

Abstrakty

EN

Background. The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on Processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. Material and methods. The meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of buffaloes slaughtered according to the traditional halal method. Buffalo meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. Results. To evaluate the effect of different groups of meat samples on the quality of curry, product yield, pH, proximate composition, water activity (a*), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of meat curry from young buffaloes was significantly lower than the meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. Conclusions. Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored buffalo meat curry. Buffalo meat curry from young male group showed better product characteristics and overall acceptability scores than spent buffalo group.

PL

Wstęp. Jakość wyrobów mięsnych typu curry zależy zarówno od jakości surowca mięsnego, jak i sposobu ich wyrobu. Nie istnieją wiarygodne informacje na temat wpływu rodzaju mięsa bawolego na jakość curry wyprodukowanego według metod tradycyjnych. Celem pracy było zbadanie tego wpływu i określenie trwałości analizowanych wyrobów. Materiał i metody. Do produkcji curry używano mięsa uzyskanego z mięśnia longissimus dorsi pobranego z tusz bawołów zarówno młodych, jak i starszych (poprodukcyjnych), ubitych zgodnie z tradycyjną metodą halal. Curry wyprodukowano z wykorzystaniem standardowych receptur oraz poddano ocenie jakości i trwałości. Wyniki. W celu oceny wpływu rodzaju mięsa i warunków przechowywania wyrobu badano: wydajność poprodukcyjną, wartość pH, skład podstawowy, aktywność wodną, wartość TBARS, wartości kaloryczne, jakość sensoryczną oraz czystość mikrobiologiczną. Wartość energetyczna wyrobów z mięs sztuk młodych była istotnie niższa niż ze sztuk starszych. Jakość konsumencka wyrobu przechowywanego przez trzy dni w temperaturze pokojowej była znacznie gorsza od prób przechowywanych w warunkach chłodniczych. Wnioski. Zastosowanie nowoczesnych metod produkcji i pakowania w istotny sposób może poprawić trwałość curry otrzymywanego z mięsa bawolego. Produkt uzyskany z mięsa ze sztuk młodych charakteryzował się znacznie lepszą jakością niż otrzymany ze sztuk starszych.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2011
• Tom: 10
• Numer: 1
• Opis fizyczny: p.83-95,ref.

Twórcy

autor

Kandeepan G.

• National Research Centre on Yak, Dirang, West Kameng District, Arunachal Pradesh 790101, India

autor

Anjaneyulu A.S.R.

autor

Kondaiah N.

autor

Mendiratta S.K.

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