Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage

Abstract

The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiological properties of pork patties were investigated under aerobic and MAP (50 % CO2: 50 % N2) packaging conditions. Treatments viz. T-1 (aerobic packaged control), T-2 (aerobic packaged containing 0.3 % SBTE+ 0.1 % GSE), T-3 (MAP packaged control) and T-4 (MAP packaged containing 0.3 % SBTE+ 0.1 % GSE) at 4 ± 1 °C for 35 days and samples were drawn at 7 days interval. The pH decreased initially up to 21 days and thereafter increased on further storage whereas water activity followed a decreasing trend throughout the storage period, irrespective of the treatment and packaging conditions. Results of oxidative stability parameters revealed that peroxide value, TBARS and FFA followed an increasing trend in both the packaging groups during storage however, the rate of increase was significantly lower (P < 0.05) in MAP packaged products than aerobic packaged products and phyto extracts incorporated products than their respective control. Instrumental colour and texture profiles were best maintained in MAP packaged treated products (T-4) which has higher redness (a*) value whereas lightness (L*) and yellowness (b*) showed lower (P < 0.05) value. MAP packaging resulted in superior sensory properties of pork patties as compared to aerobic packaged products. Standard plate count, psychrophiles and Coliforms were significantly (P < 0.05) lower in treated products than control and microbial count was better maintained in MAP than aerobic condition. Results concluded that the combined use of antioxidants and MAP packaging would be a useful method to control the oxidative and microbial quality changes of pork patties and it can be successfully stored for 35 days.

Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

“…It was lower ( p < 0.05) in WMRE incorporated patties than controls. On the last day of storage, lowest count was noted in T and highest in C. Similar trends have also been reported by Kumar et al () in pork patties incorporated with phyto‐extracts. The better microbial quality of treated products as compared to control could be due to antibacterial activity of phenolic compounds in WMRE.…”

“…Incorporation of WMRE had resulted in significantly lower (p < 0.05) microbial count in treated patties during refrigerated aerobic storage as compared to PC and C ( Kumar et al (2015) in pork patties incorporated with phyto-extracts. The better microbial quality of treated products as compared to control could be due to antibacterial activity of phenolic compounds in WMRE.…”

“…These are inherently low in antioxidant potential and are prone for spoilage due to lipid peroxidation and microbial growth ( Singh, Chatli, Kumar, Mehta, & Malav, ; Singh, Kumar, Kumar, Bhat, & Kumar, ; Chatli et al, ). Spoilage of processed meat products due to lipid peroxidation remains the major concern for meat industry and several synthetic as well as natural compounds have been widely used to alleviate it (Kumar et al, Kumar Chatli Wagh Mehta&Kumar, 2018, ). Recent trend of increasing use natural compounds owing antioxidant and antimicrobial properties in meat products during processing in place of synthetic compounds have been noticed due to possible ill effects on consumer’s health by the later.…”

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

“…Vacuum packaging increase the self-life of product which might be due to the absence of the O 2 in vacuum packaged product which is considered as chelating agent for lipid oxidation (Ahn et al, 1998). Similar result was found by Kumar et al, (2015) in pork patties added with combination of natural antioxidants using combination of packaging methods.…”

Applications of Wine Pomace in the Food Industry: Approaches and Functions

“…Similar results have recently been pointed out by Hasani and Alizadeh (), however, in this case, the effect was less relevant than in other studies. Other researchers showed that low concentrations of grape extracts (lower than 0.2%) had no effect on the final population or only produced slightly lower final counts of TAMB (Garrido and others ; Kumar and others ). The lack of any antimicrobial effect was ascribed to the low level applied and to matrix–phenol interactions that may limit the antimicrobial capacity of phenolic compounds.…”