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Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C)
- Verma, Akhilesh K., Chatli, Manish Kumar, Kumar, Pavan, Mehta, Nitin
- Journal of food science and technology 2018 v.55 no.12 pp. 4758-4769
- acid value, antioxidants, batters, blood, butylated hydroxytoluene, cold storage, color, emulsions, free fatty acids, hydrolysates, microbiological quality, microorganisms, pH, pork, refrigeration, subtilisin, swine, thiobarbituric acid-reactive substances, water activity
- Present study was conducted to evaluate the anti-oxidant and anti-microbial efficiency of porcine blood hydrolysate (PBH) in refrigerated pork batter. PBH produced by alcalase was included into pork batter at different levels viz. PBH1-0.03, PBH2-0.06 and PBH3-0.09% (w/w) and compared with control (C-0%) and positive control (PC-0.02% BHT w/w). The pH increased, whereas water activity, extract release volume and emulsion stability decreased during storage; however, all these parameters were better maintained in the treated groups. Anti-oxidant efficacy of treatments improved in a concentration dependent manner. Peroxide, thiobarbituric acid reacting substances and free fatty acid values were significantly lower than control throughout storage. The colour and microbial quality was better maintained in treatments than C and PC. In microbial challenge test, counts of tested microbes in treatment batter reduced up to 4th day but increased thereafter. Results suggest that PBH can be utilized as a potential component to improve physico-chemical quality, colour, oxidative and microbial stability of meat batter during refrigerated storage.