Effect of green banana pulp powder on microbiological quality of chevon nuggets during refrigerated storage

Sultan Shaikh F.R; A. A. Devangare; Mohammad Raziuddin; N. Z. Gaikwad; R. D. Suryawanshi; S. P.  Awandkar; R. C. Kulkarni

doi:10.48165/jms.2022.170204

Authors

Sultan Shaikh F.R Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir, India.
A. A. Devangare Professor and Head, Department of Livestock Products Technology. COVAS, Udgir-431402 (M.S) India
M. Raziuddin Assistant Professor, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Udgir-413517 (M.S) India
N. Z. Gaikwad Professor and Head, Department of Veterinary Biochemistry. COVAS, Udgir-431402 (M.S) India
R. D. Suryawanshi Assistant Professor, Department of Veterinary Public Health. COVAS, Udgir-431402 (M.S) India
S. P. Awandkar Assistant Professor, Department of Veterinary Microbiology. COVAS, Udgir-431402 (M.S) India
R. C. Kulkarni Assistant Professor, Department of Poultry Science. COVAS, Udgir-431402 (M.S) India

DOI:

https://doi.org/10.48165/jms.2022.170204

Keywords:

Chevon, Nuggets, Green banana powder, Physico-chemical, Microbiological and Sensory quality

Abstract

Functional meat products are often created by reformulating meat and adding health promoting ingredients such as fibres, prebiotics, probiotics, polyunsaturated fatty acids and antioxidants. Present research was undertake to study the effect on incorporation of 4% green banana pulp powder on physico-chemical, microbiological and sensory characteristics of chevon nuggets stored at refrigeration temperature (4±1˚C) in low density polyethylene (LDPE) pouches. During storage of product pH, Thiobarbituric acid value and tyrosine values increased significantly (p<0.05). The microbial quality parameters such as total plate count increased throughout the storage period up to 16^th days but were within the permissible limits. However, psychrophilic count were not observed at 0 day but increased from 4^th day to 16^th days of storage. Sensory scores for all sensory characteristics declined progressively with the advancement of storage period of 16^th days. Incorporation of 4% green banana pulp powder in chevon nuggets was very much acceptable up to 16^th day of refrigerated storage as compared to control.

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