Effect of Incorporation of Tribulusterrestris (Gokshura) on pH of Cooked Chevon Sausages

Authors

  • Subha Noor Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, RS Pura Jammu-181102 (J&K), India
  • Fyaz Bhat drsabahunoor@gmail.com

Keywords:

Tribulusterrestris, pH, chevon sausages, vacuum packaging, storage studies

Abstract

A Study was undertaken to explore the possibility of utilization of Tribulusterrestris(Gokshura)as an alternative to synthetic preservatives in meat products. Chevon sausages were used as a model meat product and incorporated with different concentrations of Tribulusterrestris (0.25%, 0.50%, 0.75%) and were vacuum packed and assessed for pH under refrigerated (4±1oC) conditions at regular intervals of 0, 14, 28, 42 and 56 days. Incorporation of Tribulusterrestris significantly (P<0.05) lowered pH as compared to control. 

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Published

2015-04-04

Issue

Vol. 12 No. 4 (2017): The Indian Journal of Veterinary Sciences and Biotechnology (IJVSBT) (Apr- Jun) 2017

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Noor, S., & Bhat, F. (2015). Effect of Incorporation of Tribulusterrestris (Gokshura) on pH of Cooked Chevon Sausages . Indian Journal of Veterinary Sciences and Biotechnology, 12(4), 19–21. Retrieved from https://acspublisher.com/journals/index.php/ijvsbt/article/view/2725