Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of Enrobing and Adding Antioxidants on the Quality of Pork Patties

  • Biswas, A.K. (Division of Livestock Products Technology, Indian Veterinary Research Institute) ;
  • Keshri, R.C. (Division of Livestock Products Technology, Indian Veterinary Research Institute) ;
  • Kumar, Sunil (Department of LPT, College of Vet. Sci. & A. H., Narendra Dev University of Agriculture and Technology)
  • Received : 2002.11.18
  • Accepted : 2003.05.19
  • Published : 2003.09.01
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Abstract

The effect of applying edible coating and addition of antioxidants (butylated hydroxyanisole (BHA) plus butylated hydroxytoluene (BHT) in a 1:1 ratio) on pork patties were investigated prior to achieve desired physico-chemical, microbiological and sensory qualities. For this, five treatments were conducted as (i) control (neither coated nor antioxidants treated); (ii) coated without antioxidants treated; (iii) coated and antioxidants added in the batter mix only (100 ppm); (iv) coated and antioxidants added in meat mix (100 ppm) only; and (v) coated and antioxidants added both in the batter mix (50 ppm) and the meat mix (50 ppm). Addition of antioxidants both in the batter mix and the meat mix significantly (p<0.05) reduced the microbial loads and thiobarbituric acid (TBA) values. The TBA values significantly (p<0.05) increased up to day 14 and then progressively increased with the advancement of each interval of storage days up to 28 days. Total plate count significantly (p<0.05) increased with the increase in storage days.Coliform and Staphylococcus aureus were absent throughout the storage days in all samples. Staphylococcus aureus however, were present in the control group at day 14 and in enrobed (coated) patties (without antioxidants treated) at 28th day. Addition of antioxidants to batter mix and meat mix did not substantially enhance bacteriostatic activity. Application of coatings and antioxidants retarded the loss of firmness, flavor, changes in appearance and color, and also other sensory attributes. Control patties were better with respect to microbial quality and TBA values but had poorer sensory quality than coated patties.

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