National Research Centre on Pig, Indian Council of Agricultural Research, Rani, Guwahati 781 131, Assam, India.
National Research Centre on Pig, Indian Council of Agricultural Research, Rani, Guwahati 781 131, Assam, India.
Food Chem. 2016 Jan 1;190:41-49. doi: 10.1016/j.foodchem.2015.05.070. Epub 2015 May 18.
Pork nuggets with 'very good' acceptability was processed by incorporating kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract, and their physical, chemical, microbiological and sensorial characteristics were evaluated during 35 days storage under refrigeration. Addition of kordoi fruit juice (4%) and bamboo shoot extract (6%) had a significant effect on the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets. Nuggets with juice and extract had significantly lower TBARS values towards the end of the storage period compared to the control. Microbial and sensory qualities of nuggets were significantly improved by the addition of juice and extract. Incorporation of juice and extract at 4% and 6% levels, respectively, increased the storage life of pork nuggets by at least two weeks, i.e. from 21 days to 35 days at 4 ± 1 °C compared to the control.
添加 4%的火龙果果汁和 6%的竹笋提取物对肉丁的 pH 值、水分、蛋白质、脂肪、纤维、仪器颜色值和质地剖面有显著影响。与对照组相比，添加果汁和提取物的肉丁在贮藏末期的 TBARS 值显著降低。添加果汁和提取物可显著提高肉丁的微生物和感官质量。分别添加 4%和 6%的果汁和提取物可使猪肉丁的保质期至少延长两周，即在 4°C±1°C下从 21 天延长至 35 天，而对照组只有 21 天。
