title: Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage.
abstract: OBJECTIVE
  The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days.
  
  
  METHODS
  Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min), T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min).
  
  
  RESULTS
  Cooking yield was significantly higher (p<0.05) for the T-4. The pH of T-3 and T-4 samples was significantly higher (p<0.05) on day 15. The tyrosine value of all the samples increased significantly (p<0.05) among the different days of analysis. Thiobarbituric acid value was significantly (p<0.05) lower in T-3 sample both at the beginning and at the end of storage period. In microbiological profile, total plate count was lower in T-3 and T-4 than T-1 and T-2. However, Escherichia coli count was negative for T-3 and T-4 samples throughout the storage period. Among sensory attributes, T-3 and T-4 samples registered superior scores for color, flavor, texture, juiciness, and overall acceptability.
  
  
  CONCLUSIONS
  Furthermore, Vawksa rep (smoked pork product) could be prepared easily with little technology up-gradation and with a negligible escalation of production cost.
authors.affiliation: Division of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, CAU, Selesih, Aizawl, Mizoram, India.
authors.forename: Deepshikha
authors.initials: D
authors.lastname: Deuri
authors.affiliation: Division of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, CAU, Selesih, Aizawl, Mizoram, India.
authors.forename: Pragati
authors.initials: P
authors.lastname: Hazarika
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh, India.
authors.forename: Tarun Pal
authors.initials: TP
authors.lastname: Singh
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh, India.
authors.forename: Lalchamliani
authors.initials: L
authors.lastname: Chhangte
authors.affiliation: Veterinary Officer, Department of Animal Husbandry, Government of Punjab, Amritsar, Punjab, India.
authors.forename: Parminder
authors.initials: P
authors.lastname: Singh
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh, India.
authors.forename: Suman
authors.initials: S
authors.lastname: Talukder
keywords: Vawksa rep; curing; smoking; storage quality; vacuum packaging