Behaviour of Rista (meatballs cooked in spiced curry) under aerobic refrigerated storage conditions
Behaviour of Rista (meatballs cooked in spiced curry)
DOI:
https://doi.org/10.48165/jms.2022.170206Keywords:
Antioxidant Fiber, Meatballs, Refrigeration, RistaAbstract
The present study was conducted to study the effect of aerobic packaging system on the storage stability of Rista (meatballs cooked in spiced curry) under refrigeration temperature. A total of three types of Rista developed including: T0 as control Rista (lean meat: animal fat = 90:10 in the formulation), T1 as fiber rich Rista (lean meat: animal fat: Hydrated Wheat Bran=82:10:8 in the formulation) T2 as antioxidant rich Rista (lean meat: animal fat=90:10 in the formulation and fortified with 0.1% Grape Seed Extract) were packaged aerobically in LDPE pouches and stored at refrigeration temperature (4±1oC). The samples were analysed during storage (on days 0, 7, 10, 13, 16, 19). The results revealed that the emulsion stability (%), cooking yield (%), pH and water activity presenting the mean of 93.67, 95.61, 94.47; 91.59, 95.49, 93.38; 6.29, 6.65, 6.54 and 0.98, 0.99, 0.99 in T0, T1 and T2, respectively. The sensory values for various sensory parameters viz appearance, flavour, texture, saltiness and overall acceptability followed a decreasing trend with the storage. The microbial parameters like Standard Plate Count (SPC) increased significantly throughout the storage period; Total Psychrotrophic Count (TPSC) was detected from 13th day of storage and Coliform Count was not detected throughout the storage period. The observations concluded that the product can be stored in aerobically packaged LDPE pouches for 16 days without much change in physicochemical, microbiological and sensory properties at refrigerated storage.
Downloads
References
AOAC (2019) Official method of Analysis 21st edn. Association of Official Analytical Chemists, Washington DC
APHA (2015). Compendium of Methods for the Microbiological Examination of Food, 2nd ed., (ed. M.L.Speck) American Public Health Association, Washington DC
Baliga BR, Madaiah N (1970) Quality of sausage emulsions pre pared from mutton. J Food Sci 4: 383-385
Bhat ZF, Kumar P and Kumar S (2013). Effect of skin, enrob ing and refrigerated storage on the quality characteristics of chicken meat balls. J Food Sci 50(5) : 890–899
Bumla NA, Wani SA, Ahmad SR, Sofi AH, Khan HM, Rehman M, Nabi S, Beigh MA (2021) Quality characteristic of Goshtaba prepared by partial replacement of animal fat with vegetable oil. J Meat Sci 16(1&2) : 43-47
Cofrades S, Guerra MA, Carballo, J Fernandez-Martin and Jimenez-Colmenero F (2000). Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J Food Sci 65: 281-287
Haq T (2022) Development of fiber rich Rista and Goshtaba using wheat bran. MVSc thesis submitted to Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, J&K
Hussain, SA (2011) Effect of Rosemary Extract and α-Tocopherol on the Quality of two Traditional Meat Products (Rista and Goshtaba) of Kashmir. MVSc thesis submitted to Sher-e Kashmir University of Agricultural Sciences & Technology of Kashmir, J&K
Jalal H, Hussain SA, Bhat MM, Mir S, Sofi A (2014) Development of low fat Goshtaba with sodium alginate. J Meat Sci 10(1) : 5-8
Keeton JT (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 48 : 878-881
Kumar P, Chatli MK, Mehta N, Malav OP (2016) Quality attri butes and storage stability of chicken meat biscuits incor porated with wheat and oat bran: Fiber-enriched meat biscuits. J Food Qual 1-8
Kumar V, Chatli MK, Wagh RV, Mehta N, Kumar P (2015) Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage. J Food Sci 52(10) : 6230-41
Malik A and Sharma BD (2014). Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30±3 °C for 7 weeks under vacuum and aerobic packaging. J Food Sci 51(5) : 832-44
Mir SA, Masoodi FA, Raja J (2017) Influence of natural anti oxidants on microbial load, lipid oxidation and sensorial
quality of Rista-A traditional meat products of India. Food Biosci 20 : 79-87
Ozuvural EB, Vural H (2011) The effects of grape seed extract on quality characteristics of frankfurters. J Food Process Preserv doi : 10.1111/j.1745-4549.2011.00587
Qureshi AI (2017) Development of fenugreek spent hen meat patties via incorporation of fenugreek seed powder and its extract. MVSc thesis submitted to Sher-e-Kashmir University of Agricultural Sciences and Technology, J&K
Qureshi AI (2022) Development of low sodium functional Rista enriched with plant based dietary fibers and antoxidants. PhD thesis submitted to Sher-e-Kashmir University of Agricultural Sciences and Technology, J&K
Qureshi AI, Ahmad SR, Wani SA., Sofi AH, Rather MA, Nadeem S, Shanaz S, Hussain SZ, Nazir B, Nazir T (2021). Effect of Machine Processing on the Quality of Animal Fat Reduced Rista. J Meat Sci 16(1&2) : 12-16
Rovida, M (2016) A study on the development of functional mutton nuggets in corporated with walnut kernels and saffron petals. MVSc thesis submitted to Sher-e-Kashmir University of Agricultural Sciences and Technology,J&K
Snedecor GW, Cochran WG (1994) Statistical methods, 1st edn. Ch. 12 and 13. East West press, New Delhi
Witte VC, Krause,GF and Bailey ME (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35: 582-585.
Trout ES, Hunt MC, Johnson DE, Claus JR, Kastner CL, Kropt DH (1992) Characteristics of low fat ground beef contain ing texture modifying ingredients. J Food Sci 57 : 19-24
Downloads
Published
Issue
Section
License
Copyright (c) 2023 S Irshad, Sheikh Rafeh Ahmad, AH Sofi, SA Wani, S Maqbool, YA Beigh, M Andrabi, IA Wani, S Sajad, T Nazir
This work is licensed under a Creative Commons Attribution 4.0 International License.
How to Cite
