Effect of sodium ascorbate, alpha-tocopherol acetate and sodiumtripolyphosphate on the quality of pre-blended ground buffalo meat

摘要

Ground buffalo meat (GBM) was pre-blended with 500 ppm sodium ascorbate (SA), 10 ppm alpha-tocopherol acetate (TA) and 0.5% sodium tripolyphosphate (STPP) alone or in combination. The samples were stored for 8 days at 4+/-1 degreesC and examined for the quality changes in meat. It was observed that samples containing STPP alone or in combination with SA, TA or SA + TA had significantly higher pH. water holding capacity, visual colour and odour scores, Lovibond tintometer red colour units and chroma: lower cooking loss, metmyoglobin content and 2-thiobarbituric acid reacting substances number, but had no effect on microbial growth. The effectiveness of additives to improve functional properties and to reduce pigment and lipid oxidation were in the order of SA+TA+STPP>SA+STPP>TA+STPP>SA> Metmyoglobin was inversely correlated to colour score and TBARS number to odour score. These additives had shown considerably synergistic effect to improve the meat quality and extended the shelf life of GMB from 4 to 8 days.