title: Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince.
abstract: Pork nuggets were processed by incorporating fermented bamboo shoot mince and their physico-chemical, microbiological and sensory characteristics were evaluated during 35 day storage at refrigeration temperature (4±1 °C). Addition of fermented bamboo shoot significantly affects the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets, especially at 6% and 8% addition levels. Nuggets with 6% and 8% FBSM had significantly lower TBARS values at the end of the storage period (i.e. 0.39 and 0.33 mg malonaldehyde/kg respectively) compared to the control (0.84 mg malonaldehyde/kg). Bamboo shoot addition significantly improved the microbial and sensory qualities of the pork nuggets. Incorporation of fermented bamboo shoot at 8% level increased the shelf 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.
authors: National Research Centre on Pig, Indian Council of Agricultural Research, Department of Agricultural Research and Education, Ministry of Agriculture, Government of India, Rani, Guwahati, 781 131 Assam, India. Electronic address: thomasrlpt@gmail.com.
authors: R
authors: R
authors: Thomas
authors: National Research Centre on Pig, Indian Council of Agricultural Research, Department of Agricultural Research and Education, Ministry of Agriculture, Government of India, Rani, Guwahati, 781 131 Assam, India.
authors: N
authors: N
authors: Jebin
authors: National Research Centre on Pig, Indian Council of Agricultural Research, Department of Agricultural Research and Education, Ministry of Agriculture, Government of India, Rani, Guwahati, 781 131 Assam, India.
authors: K
authors: K
authors: Barman
authors: National Research Centre on Pig, Indian Council of Agricultural Research, Department of Agricultural Research and Education, Ministry of Agriculture, Government of India, Rani, Guwahati, 781 131 Assam, India.
authors: Anubrata
authors: A
authors: Das
mesh_terms: D000818:Animals; D031723:Bambusa / Q000737:chemistry*; D055598:Chemical Phenomena; D003116:Color; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008315:Malondialdehyde / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D059748:Proteolysis; D012034:Refrigeration; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D017392:Thiobarbituric Acid Reactive Substances; D008315:Malondialdehyde
keywords: Bamboo shoot; Fermentation; Pork nuggets; Quality changes; Refrigeration storage; Shelf life