Shelf life evaluation of functional restructured buffalo meat steaks fortified with Mousambi peel powder and Amla powder at refrigerated storage (4±1°C)

摘要

th day of refrigerated storage in treatment products as well as control. Mesophilic and psychrotrophic counts did not exceed log 10 5.24 cfu/g and 3.46 cfu/g, log 10 4.46 cfu/g and 3.30 cfu/g, log 10 4.19 cfu/g and 3.27 cfu/g for control, MPP and AP treated FRBMS, respectively. The sensory scores of treatment and control samples for appearance, flavour, binding, texture, juiciness and overall acceptability showed progressive declines with increase in storage period but the scores were rated above good. Both the control and treated products retained good to very good acceptability scores throughout the storage period. These observations indicated that the product can be stored in aerobically packaged LDPE pouches for 20 days without much change in physico-chemical, microbiological and sensory properties at refrigerated storage. th day of refrigerated storage in treatment products as well as control. Mesophilic and psychrotrophic counts did not exceed log 10 5.24 cfu/g and 3.46 cfu/g, log 10 4.46 cfu/g and 3.30 cfu/g, log 10 4.19 cfu/g and 3.27 cfu/g for control, MPP and AP treated FRBMS, respectively. The sensory scores of treatment and control samples for appearance, flavour, binding, texture, juiciness and overall acceptability showed progressive declines with increase in storage period but the scores were rated above good. Both the control and treated products retained good to very good acceptability scores throughout the storage period. These observations indicated that the product can be stored in aerobically packaged LDPE pouches for 20 days without much change in physico-chemical, microbiological and sensory properties at refrigerated storage.