Quality and shelf life of buffalo meat blocks processed in retort pouches.

Abstract

The shelf life of buffalo meat blocks processed in 3-ply retort pouches at Fo = 12.13 in a stock sterilizer were evaluated at 15days interval for physico-chemical, microbiological and sensory attributes for a period of 3months. The pH of the product was 6.28 at 0day and a gradual decline was noticed during storage. Texture of the product as indicated by shear force values had decreased slowly. The residual nitrite content had significantly declined from 82.67ppm at 0day to 45.00ppm on 90th day of storage. The TBARS values were 0.24 and 0.67mg malonaldehyde/kg, respectively at 0day and 90days of storage. Tyrosine value had significantly increased from 0.37mg/100g at 0day to 0.58mg/100g during storage. Free aminoacid content increased gradually from an initial level of 124.32 to 217.51 at 90(th) day of storage. The SDS-PAGE hydrolysis pattern showed barely discernible 205 KDa protein and presence of subfragments in the molecular range of 63 KDa to 29 KDa protein. The sensory studies indicated that the products were well acceptable up to a period of 90days. As the storage period increased pH, reidual nitrite, sensory attributes declined significantly and TBARS value, tyrosine value and free aminoacid content significantly increased. Mesophillic aerobes and anerobes were found to be absent. The shelf life study indicated that the products were well acceptable up to a period of 90days based on the assessment of physico-chemical, microbiological and sensory attributes.