NDLI: Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites

Content Provider	Springer Nature Link
Author	Jairath, Gauri Chatli, Manish K. Sahoo, Jhari Biswas, Ashim K.
Copyright Year	2014
Abstract	The storage stability of enrobed goat meat bites (EGMB) incorporated with 3 % crude aloe vera (AV) gel was evaluated under aerobic (T-1; unenrobed control product, T-2; enrobed AV treated product) and modified atmospheric packaging (MAP, 50:50, CO$_{2}$ and N$_{2}$) (T-3; unenrobed control product, T-4; enrobed AV treated product) at 4 ± 1 °C for 42 days on the basis of physico-chemical, microbiological and sensory attributes. The pH value was higher, whereas water activity (a$_{W}$) was lower in enrobed and MAP product. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (FFA) values were significantly (P < 0.05) lower in MAP packaged (T-3) and AV treated products (T-2 and T-4) products than aerobic packaged (T-1), however it followed an increasing trend in all the products throughout storage. Instrumental colour and textural profile attributes were better maintained in MAP products than others. The sensory panellists graded T-4 ‘good to very good’ even on Day 42, whereas T-1 was acceptable only up to 28 days. Standard Plate Count (SPC) was significantly (P < 0.05) lower in MAP products than aerobic packaged products. Results concluded that EGMB treated with AV gel can be successfully stored more than 42 days under MAP conditions without affecting its physico-chemical, textural, microbiological and sensory attributes.
Starting Page	3730
Ending Page	3738
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	6
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-06-13
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Goat meat bites Aerobic and modified atmospheric packaging Storage quality Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites.

Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites

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Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites

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