Journal of Pure and Applied MicrobiologyVol. 11 No. 1

Influence of Aerobic and Nitrogen Flush Packaging Methods and Frozen Storage on Quality Characteristics of Prune Puree Incorporated Ready-to-Eat Mutton Kheema

Gowtham Prasad Bomminayuni, Kondal Reddy, Shashi Kumar M, N. Krishniah, V. Kesava Rao, Anitha Nalla, Parthasarathi Bc, Vijay Kumar Jawalagatti, Tejaswee Veligatla and Vijaya Bhaskara Reddy

1,2,4,5Department of Livestock Products Technology, College of Veterinary Science, Rajendranagar, Hyderabad, Telangana State - 500 030, India. 3Department of Livestock Products Technology, RAGACOVAS, Pondicherry,India. 6Department of Livestock Products Technology, College of Veterinary Science, Tirupathi, Andhra Pradesh, India.

Received on 13 October 2016 and accepted on 19 December 2016

 

ABSTRACT

The present investigation was carried out to evaluate the influence of aerobic packaging and nitrogen flush packaging methods on quality characteristics (physico-chemical, microbial and sensory quality) of 15 % prune puree extended mutton kheema at 0, 30, 60 and 90 days of frozen storage (-18 1 C). The results revealed that there was a significant (P<0.05) decrease in pH, thiobarbituric acid reactive substance (TBARS) values, tyrosine value and per cent free fatty acid (FFA) values with incorporation of prune puree. Furthermore, there was a significant (P<0.05) increase in the pH, TBARS values, tyrosine and FFA content as the storage progressed from 0-90 days in during frozen storage. Irrespective of storage days and treatments, nitrogen flush packaged mutton kheema recorded significantly (P<0.05) lower pH, TBARS, Tyrosine value and FFA content compared to aerobic packaging method. Prune puree added mutton kheema recorded significantly (P<0.05) lower standard plate counts (SPC) and yeast and mould counts, and these counts are increased as the storage progressed from 0 to 90 days during frozen temperature. Nitrogen flush packaging of mutton kheema also helped in limiting the microbial growth during entire period of storage. Organoleptic evaluation scores of all the products were rated as excellent to very good, except for the appearance, which was rated as good. However, the scores decreased significantly with increase in storage time during frozen temperature. Based on the results, it is concluded that prune puree could be beneficially incorporated at levels of 15 % improving the physico-chemical, microbial quality with more health benefits. Nitrogen flush pouches for packaging mutton kheema help in preserving the sensory scores of fresh product during frozen storage.

Keywords : Mutton kheema, prune puree, nitrogen flush packaging, frozen storage, quality characteristics.