Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir India 181 102.
J Food Sci Technol. 2012 Oct;49(5):620-5. doi: 10.1007/s13197-010-0199-6. Epub 2010 Dec 28.
Harrisa is a popular indigenous meat based product of Jammu and Kashmir. An attempt was made to standardize the basic formulation and processing conditions for the preparation of the Harrisa using mutton meat. The product so developed was packed in low density polyethylene pouches (LDPE) and evaluated for a shelf life of 1 week at refrigeration (4 ± 1°C) temperature for various physicochemical, microbiological and sensory attributes. The mean values of pH, protein percent, fat percent and ash percent of the product increased significantly (P < 0.05) whereas the mean moisture percent showed a significantly (P < 0.05) decreasing trend during refrigerated storage. The mean scores of all the sensory parameters decreased significantly (P < 0.05) with storage. Total plate count and psychrophilic count increased significantly (P < 0.05) whereas the coliforms were not detected throughout the period of storage. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (% oleic acid) values also increased significantly (P < 0.05) with storage period. Although storage resulted in significant decrease in almost all the quality attributes and sensory scores but the changes were within the limits of acceptability. The product was acceptable for a period of one week under refrigerated conditions.
哈里萨是查谟和克什米尔的一种受欢迎的本土肉类产品。本研究尝试采用羊肉标准化哈里萨的基本配方和加工条件。开发的产品采用低密度聚乙烯袋（LDPE）包装，并在冷藏（4±1°C）温度下评估其保质期为 1 周，用于评估各种理化、微生物和感官属性。产品的 pH 值、蛋白质百分比、脂肪百分比和灰分百分比的平均值显著增加（P<0.05），而水分百分比的平均值在冷藏过程中呈显著下降趋势（P<0.05）。随着储存时间的延长，所有感官参数的平均得分均显著降低（P<0.05）。总平板计数和嗜冷菌计数显著增加（P<0.05），而整个储存期均未检出大肠菌群。硫代巴比妥酸反应物质（TBARS）和游离脂肪酸（%油酸）值也随储存时间显著增加（P<0.05）。尽管储存导致几乎所有质量属性和感官评分显著下降，但变化仍在可接受范围内。该产品在冷藏条件下可保质一周。
