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Assessment of physico-chemical, antioxidant and antimicrobial activity of porcine blood protein hydrolysate in pork emulsion stored under aerobic packaging condition at 4 ± 1 °C

Author:
Verma, Akhilesh K., Chatli, Manish Kumar, Mehta, Nitin, Kumar, Pavan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.88 pp. 71-79
ISSN:
0023-6438
Subject:
antimicrobial properties, antioxidants, blood, blood proteins, butylated hydroxytoluene, coliform bacteria, color, emulsions, hydrolysates, lipid peroxidation, lipids, microbial growth, molds (fungi), oxidative stability, packaging, plate count, pork, protein hydrolysates, storage quality, swine, yeasts
Abstract:
Present study was conducted to evaluate the effect of porcine blood hydrolysate on lipid oxidative stability and microbial growth in pork emulsion. Three levels of hydrolysate was added into pork emulsion (T1-300 μg/g, T2-600 μg/g and T3-900 μg/g w/w of emulsion) and was compared with control (C-0μg/g) and positive control (PC-200 μg/g BHT w/w). The physico-chemical qualities, antioxidant assay, lipid peroxidation, colour indices and antimicrobial activity were studied. Results revealed that all parameters improved significantly (P < 0.05) with increase in hydrolysate level. However, during storage these parameters decreased significantly (P < 0.05) but were better maintained in treated groups than in control. Pork emulsions with T3-900 μg/g hydrolysate showed overall better storage stability. Microbial challenge test (MCT) results showed that T3 group exhibited significantly (P < 0.05) higher antimicrobial activity against selected microbes. Simillarly, T3 sample also exhibited lower stander plate counts (SPC), coliform counts, yeast and mould counts than other groups. Thus, the addition of hydrolysate in emulsion retards lipid oxidation and antimicrobial proliferation during storage.
Agid:
5837179