Development and Analysis of Proximate Composition and Anti-oxidant Activity in Traditional and Modified Pork Vorta (Wahan Mosdeng)

Abstract

Background: Wahan Mosdeng is a freshly served traditional Tripuri dish, made with pork. This present study was conducted to establish an alternative form of Wahan Mosdeng with high shelf-life. Methods: Modified product was prepared by boiling the uniform 1.5-2 cm meat along with fatty tissue cut, in the presence of common salt, ginger, turmeric powder, with further addition of 1% vinegar, 2.5% solution of potassium sorbate and 75 µg/g of nisin. Prepared products were stored in refrigeration and frozen temperature separately. Different proximate composition and Anti-oxidant activity were evaluated to get the differential picture between the target and the traditional product. Result: Modified product showed better result in all the proximate parameter as well as in anti-oxidant activity was also higher in modified pork vorta (Wahan Mosdeng) in both refrigeration and frozen temperature. Collectively alternative form of Wahan Mosdeng recorded superior quality and also highly acceptable even after 15 days of refrigeration storage and 30 days of frozen storage sample.