Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)
Abstract The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditional meat products like rista, ghostabha, kebab and...
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| Format: | Article |
| Language: | English |
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BMC
2023-01-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-022-00115-y |
| _version_ | 1797958553282019328 |
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| author | Sajad Ahmad Mir Shoib Mohmad Wani Zahida Naseem Danish Rizwan |
| author_facet | Sajad Ahmad Mir Shoib Mohmad Wani Zahida Naseem Danish Rizwan |
| author_sort | Sajad Ahmad Mir |
| collection | DOAJ |
| description | Abstract The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditional meat products like rista, ghostabha, kebab and several other products prepared in Kashmiri wazwan, organic acids or their salts have not been used to date. The present study was therefore aimed to evaluate the effect of different organic acid salts and storage conditions on various quality parameters of traditional meat products. Sodium diacetate (0.25%), potassium lactate (2.5%) and calcium lactate (2.5%) were used in three batches of traditional meat products. Sodium diacetate (SDA) treated samples showed lower total plate count (TPC) under refrigerated storage as compared to ambient storage. The SDA-treated sample retained the lowest value for TBARS (1.9 mg MDA/kg) and free fatty acid (3.2%) on the 15th day of refrigerated storage. Significantly (P ≤ 0.05) higher values for L*, a* and b* were maintained by SDA treated samples as compared to control, potassium lactate (PL) and calcium lactate (CL) treated samples under refrigeration conditions throughout the storage period. Organic acid treatment improved the quality attributes of the meat product during the storage period. The use of organic acids as a preservative in these products will help in reducing the use of synthetic agents. Further increase in the shelf life of traditional meat products by application of organic acids will help in their commercialization, marketing and round the year availability. Graphical Abstract |
| first_indexed | 2024-04-11T00:20:41Z |
| format | Article |
| id | doaj.art-59aa98a187a646b0b9d6b3be2ea37354 |
| institution | Directory Open Access Journal |
| issn | 2661-8974 |
| language | English |
| last_indexed | 2024-04-11T00:20:41Z |
| publishDate | 2023-01-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj.art-59aa98a187a646b0b9d6b3be2ea373542023-01-08T12:17:03ZengBMCFood Production, Processing and Nutrition2661-89742023-01-015111210.1186/s43014-022-00115-yApplication of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)Sajad Ahmad Mir0Shoib Mohmad Wani1Zahida Naseem2Danish Rizwan3Department of Food Science and Technology, University of KashmirDepartment of Food Science and Technology, University of KashmirDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K)Department of Food Science and Technology, University of KashmirAbstract The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditional meat products like rista, ghostabha, kebab and several other products prepared in Kashmiri wazwan, organic acids or their salts have not been used to date. The present study was therefore aimed to evaluate the effect of different organic acid salts and storage conditions on various quality parameters of traditional meat products. Sodium diacetate (0.25%), potassium lactate (2.5%) and calcium lactate (2.5%) were used in three batches of traditional meat products. Sodium diacetate (SDA) treated samples showed lower total plate count (TPC) under refrigerated storage as compared to ambient storage. The SDA-treated sample retained the lowest value for TBARS (1.9 mg MDA/kg) and free fatty acid (3.2%) on the 15th day of refrigerated storage. Significantly (P ≤ 0.05) higher values for L*, a* and b* were maintained by SDA treated samples as compared to control, potassium lactate (PL) and calcium lactate (CL) treated samples under refrigeration conditions throughout the storage period. Organic acid treatment improved the quality attributes of the meat product during the storage period. The use of organic acids as a preservative in these products will help in reducing the use of synthetic agents. Further increase in the shelf life of traditional meat products by application of organic acids will help in their commercialization, marketing and round the year availability. Graphical Abstracthttps://doi.org/10.1186/s43014-022-00115-yOrganic acidsMeat productsTotal plate countFree fatty acidRefrigeration |
| spellingShingle | Sajad Ahmad Mir Shoib Mohmad Wani Zahida Naseem Danish Rizwan Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista) Food Production, Processing and Nutrition Organic acids Meat products Total plate count Free fatty acid Refrigeration |
| title | Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista) |
| title_full | Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista) |
| title_fullStr | Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista) |
| title_full_unstemmed | Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista) |
| title_short | Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista) |
| title_sort | application of sodium diacetate potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs rista |
| topic | Organic acids Meat products Total plate count Free fatty acid Refrigeration |
| url | https://doi.org/10.1186/s43014-022-00115-y |
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