Vol. 7, Issue 3 (2019)
Effect of different levels of hurdle treatment on microbiological and sensory qualities of ready-to-eat chevon cutlet
Author(s): Patra G, Biswas S, Bhattacharyya D and Das AK
Abstract: Production of safe, stable and nutritious meat and meat products is a challenge for the region of hot tropical countries, where supply and continuous availability of electricity are still a hindrance for maintaining cold chain. The present study was designed to evaluate the effect of different levels of hurdle treatments on the microbiological counts (log cfu/g) and sensory attributes of ready-to-eat chevon cutlet preparation. Hurdles such as low pH, low water activity (aw), post package reheating and dipping into 1.5% potassium sorbate at different levels before vacuum packaging were alone or in combinations were used and studied for storage stability at ambient temperature. The microbial load (log cfu/g) and the sensory attributes (9 hedonic point scales) were recorded. Incorporation of different level of hurdles significantly (P<0.05) decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, post package re-heating and use of 1.5% potassium sorbate could inhibit the growth of yeast and molds up to 12 days. Among the treatments, post package re-heating at 90 °C revealed a better result in both microbiological counts and sensory evaluation as compared to higher degree of internal temperature. In conclusion, hurdles alone or in combination could maintain the quality of chevon cutlet and increase the storage period up to 12 days.
Pages: 5145-5152 | 272 Views 62 Downloads
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How to cite this article:
Patra G, Biswas S, Bhattacharyya D, Das AK. Effect of different levels of hurdle treatment on microbiological and sensory qualities of ready-to-eat chevon cutlet. Int J Chem Stud 2019;7(3):5145-5152.