title: Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C).
abstract: Antimicrobial potential of ethanolic extract of clove (Eugenia caryophyllata) on fresh mutton during storage at 25 ± 2 °C was evaluated. The extract inhibited spoilage and pathogenic microflora of mutton previously treated with acidulants to reduce surface microbial load and the surface pH, up to 4 days without any deleterious change in sensory and physical qualities. Biomarker cadaverine, an indicator of spoiling/spoiled mutton, was present in 1 day stored control samples and absent up to 4 days in treated mutton. The levels of other biomarkers like biogenic amine index (0.31 mg/100 g) and free fatty acids (1.52%) were lower in 4 days stored treated samples than 1 day stored control samples (3.6 mg/100 g and 2.4%, respectively). Thus, ethanolic extract of clove can be effectively used to improve the keeping quality of fresh mutton up to 4 days at 25 ± 2 °C.
authors.affiliation: Department of Freeze Drying and Animal Products Technology, Defence Food Research Laboratory, Siddharthanagar, Mysore 570 011 India.
authors.forename: K V
authors.initials: KV
authors.lastname: Kumudavally
authors.forename: Aisha
authors.initials: A
authors.lastname: Tabassum
authors.forename: K
authors.initials: K
authors.lastname: Radhakrishna
authors.forename: A S
authors.initials: AS
authors.lastname: Bawa
keywords: Biomarker; Clove; Ethanolic extract; Fresh mutton; Preservation