Effect of Enrobing on the Quality and Shelf Life of Buffalo Meat Cutlets Under Frozen Storage

Abstract

Quality and shelf life of enrobed buffalo meat cutlets packaged in low‐density polyethylene bags were evaluated during 90 days of frozen storage. Enrobed cutlets with edible coating had significantly (P < 0.01) lower shrinkage, moisture and fat contents than uncoated cutlets. The pH of the enrobed cutlets showed a nonsignificant (P > 0.05) increasing trend throughout the storage period, although not consistently, whereas thiobarbituric acid reactive substance values showed a significant (P > 0.05) decline from 60 days of storage in both the control and enrobed cutlets. The enrobed cutlets had slightly lower (P > 0.05) mesophilic bacterial counts than the control, whereas psychrotrophic bacteria and yeast and mold were detected occasionally in both products, but only in insignificant levels. Panelists rated significantly (P > 0.05) higher for various sensory attributes of enrobed cutlets throughout the storage period, but a decline in these attributes was observed at the end of the storage period. Uncoated cutlets were acceptable up to 60 days, and enrobed cutlets were highly acceptable up to 90 days. The study made clear that enrobing further improved the shelf life and acceptability of buffalo meat cutlets, and it had a shelf life of 90 days under frozen storage. PRACTICAL APPLICATIONS Enrobing/coating of meat products with edible materials improves their cooking yield and provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products and could be an effective method of value addition with better consumer acceptability. Enrobed cutlets can be successfully added to the list of value‐added convenience meat‐based products.

Quality Assessment of Mince Based Products Made from Mrigal (Cirrhinus mrigala) During Frozen Storage

“…and Faecal streptococci, yeast and moulds. Similar results have been reported by the many researchers during the frozen storage of different products (Mahmoudzadeh et al, 2010;Al-bulushi et al, 2005;Ninan et al, 2010;Raju et al, 1999 andAhamed et al, 2007).…”

“…It can also significantly enhance the sensory qualities of meat products and could be an effective method of value addition with better consumer acceptability (Ahamed et al, 2007). Considering the demand for ready to eat fish products especially in developing countries like India, there is an instant need to diversify our fish based products.…”

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

“…Edible coatings and films generally can be defined as thin layers of edible materials applied on or even within foods by immersing, brushing, spraying or wrapping, in order to offer a selective barrier against the transmission of gases, vapors and solutes while also offering mechanical protection. It improves the texture of the product, remarkably reducing the product cost, making it an avenue for value addition, better consumer acceptability, preserving the nutritive value, reducing moisture and weight loss, and improving juiciness, flavour and tenderness (Eyas Ahamed et al 2007;Mandava and Hoogen Kamp 1999;Biswas et al 2004). Whole egg liquid contains high protein and fat, has sufficient water quantity and is viscous in consistency, which are essential qualities of a good batter (Eyas Ahmed et al 2007).…”

Effectiveness of Corduk (Echinophora tenuifolia subsp. sibthorpiana) on safety and quality of kofte, a Turkish style meatball

“…While some fluctuation observed, all treatments showed an increase of TBARS values over time. Decrement in TBARS values during storage was attributed by some authors (Ahamed, Anjaneyulu, Sathu, Thomas, & Kondaiah, ) to the possible reaction of MDA with proteins, amino acids, amine‐containing phospholipids, and MDA itself to form fluorescent compounds resulting in reduced extraction of MDA. TBARS values of kofte samples ranged between 0.39 and 0.55 mg MDA/kg sample during storage.…”