Use of organic acids for preservation and safety of traditional meat products

AbstractThe present study was designed to evaluate effect of sodium acetate (SA) on various quality attributes of rista (meat ball). Rista was treated with SA at 1% (SA1), 2% (SA2), and 3% (SA3) level, while as rista without addition of SA acted as control. Treated rista maintained significantly lower (p ≤ .05) value of thiobarbituric acid reactive substances (TBARS) and free fatty acid (FFA) value as compared to control rista during storage. SA3 recorded the lowest value of TBARS (0.41  mg MDA/kg) as compared to SA2 (0.65  mg MDA/kg), SA1 (0.87  mg MDA/kg) and control (1.45 mg MDA/kg). The FFA value at the 15 day of storage for control rista was 0.98%, followed by SA1 (0.63%), SA2 (0.51%), and SA3 (0.39%) samples. Total plate count was significantly higher (p  ≤ 0.05) in control (6.82 cfu/g) as compared to SA1 (4.56  cfu/g), SA2 (3.08  cfu/g), and SA3 (2.35  cfu/g).Practical applicationSpoilage of the traditional meat products is a major challenge in front of meat industry and results huge economic loss. Different preservation techniques are in practice to reduce the spoilage and enhance the safety of these meat products. Use of organic acids/salts as a preservative is one of the options to minimize the spoilage, with least impact on various quality attributes. Application of the organic acids/salts in the traditional meat products needs to be technologically up graded and authenticated.

Source: Journal of Food Safety - November 12, 2018 Category: Food Science Authors: Sajad Ahmad Mir, Farooq Ahmad Masoodi Tags: ORIGINAL ARTICLE Source Type: research