Green tea - A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2℃)

摘要

This investigation was taken up to evaluate the feasibility of using green tea (GT) to extend the shelf life of fresh mutton, at ambient storage conditions (25 ± 2℃ and 85 ± 5% RH). The ethanolic extract of GT (GTE) was found to significantly inhibit (P ＜ 0.01) spoilage microflora, including certain pathogens of acidulant treated mutton (pH 3.8) for up to 4 days. Application of GTE did not cause any deleterious change in sensorial and physical quality and the mutton was acceptable for up to 4 days. While the control samples showed initial signs of spoilage between 20 and 24 h and registered an increase in free fatty acids (FFA) from 1.24 g to 4.1 g/100 g lipid and bio-genic amine index (BAI) from 0.27 mg to 4.63 mg/100 g mutton, at the end of two days of storage, the GTE treated sample showed FFA levels of 1.5 g/100 g lipid and BAI of 0.25 mg/100 g mutton at the end of the 4 days. GTE treatment could be effectively used to extend the shelf life of fresh mutton for up to 4 days in Indian climatic conditions, since it significantly (P ＜ 0.01) inhibits the formation of these lipolytic and proteolytic degradation products, which are responsible for sensorial spoilage.