Original Article

Storage Stability of Retort Pouch Processed Mini Chevon Patties Incorporated with Sesame Seed Paste

Year: 2024 | Month: August | Volume 14 | Issue 4

References (38)

AOAC (Association of Official Analytical Chemist), 1995. Official Methods of Analysis. 16th Ed, Virginia, USA.

View at Google Scholar

APHA (American Public Health Association), 1984. Compendium of Methods for the Microbiological Examination of Foods, 2nd Edn, M. L., Speck. Am. Public Health Assoc., Washington, DC.

View at Google Scholar

Bhat, Z.F., Pathak, V., Bukhari, S.A.A., Ahmad, S.R. and Bhat, H. 2011. Quality changes in Chevon Harrisa (Meat based product) during refrigerated storage. Int. J. Meat Sci., 1(1): 52-61

View at Google Scholar

Chandirasekaran, V. and Rajan. 2016. Retort processed, Indian Traditional type chettinad chicken product. Int. J. Sci. Environ., 5(4): 2395-2405.

View at Google Scholar

Chidanandaiah, Sanyal, M.K. and Keshri, R.C. 2002. Changes in quality of chicken soup and chicken whey soup in laminated pouches during refrigerated storage. J. Food Technol., 39: 288-291.

View at Google Scholar

Chiozzi, V., Agriopoulou, S. and Varzakas, T. 2022. Advances, applications, and comparison of thermal (pasteurization, sterilization, and aseptic packaging) against non-thermal (ultrasounds, UV radiation, ozonation, high hydrostatic pressure) technologies in food processing. Appl. Sci., 12(4): 2202

View at Google Scholar

Cyprian, O.O., Sveinsdottir, K.M.V., Nguyen, T., Tomasson, T. and Thorkelsson, S. 2017. Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage. J. Food Sci. Technol., 451-458.

View at Google Scholar

Devadason, P.I., Anjaneyulu, A.S.R. and Babji, Y. 2014. Quality and shelf life of buffalo meat blocks processed in retort pouches. J. Food Sci. Technol., 51(12): 3991-3997.

View at Google Scholar

Elleuch, M., Besbes, S., Roiseux, O., Blecker, C. and Attia, H. 2007. Quality Characteristics of Sesame Seeds and Byproducts. Food Chem., 103: 641-650.

View at Google Scholar

Francisco, M.L. and Resurreccion, A.V.A., 2008. Functional components in peanuts., Crit. Rev. Food Sci. Nutr., 48(8): 715746.

View at Google Scholar

Gokhale, S.V. and Lele, S.S. 2014. Retort process modeling for Indian traditional foods. J. Food Sci. Technol., 51: 3134- 3143.

View at Google Scholar

Gouthamy, P.D., Manja Naik, B., Devika, G., Srinu Nayak, B., Maga Raju, S., Mohan Chitradurga, O. and Veena Shetty, A., 2021. Heat penetration characteristics and quality of readyto- eat shrimp in masala (Litopenaeus vannamei) in flexible retort pouches. J. Food Process. Preserv., 45: 5.

View at Google Scholar

Jeyapriya, S., Pal, U.K., Rajkumar, V., Mandal, P.K. and Kasthuri, S. 2023. Effect of sesame seed paste on the quality of mini chevon patties. J. Meat Sci., 18(1): 28 -35.

View at Google Scholar

Keeton, J. 1983. Effects of fat, NaCl and phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48: 878-881.

View at Google Scholar

Kim, J., Utama, D.T., Jeong, H.S., Barido, F.H. and Lee, S.K., 2020. Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values., J. Anim. Sci. Technol., 62(5): 713-729.

View at Google Scholar

Konieko, E. K. 1979. Hand Book for Meat Chemists. Avery publishing Group, Inc., Wayne, New Jersey., 68-69.

View at Google Scholar

Kowale, B.N., Kulkarni, V. and Kesava Rao, V. 2005. Methods in Meat Science. Jaypee Brothers Medical Publishers (P) Ltd, New Dehli., 97-98.

View at Google Scholar

Lee, H.J., Hee, J.E., Hwa, L. S., Hee, K.J., Joon,. L.J. and Choi Yang-II. 2015. Effect of replacing pork fat with vegetable oils on quality properties of emulsion type pork sausages. Korean J. Food Sci., 35(1): 130-136.

View at Google Scholar

Majumdar, R.K., Roy, D. and Saha, A., 2016. Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergi) in curry medium.. Int. J. Food Prop., 20:11, 2487-2498.

View at Google Scholar

Morris, J.B. 2002. Food industrial nutraceutical and pharmaceutical uses of sesame genetic resources, chapter, ASHS Press, Editors: J. Janick, A. Whipkey, 153-156.

View at Google Scholar

Mugale, R., Patange, S.B., Joshi, V.R., Kulkarni, C.N. and Shirdhankar, M. M. 2018. Heat penetration characteristics and shelf life of ready to serve eel curry in retort pouch. Int. J. Curr. Microbiol. Appl. Sci., 7(2): 89-100.

View at Google Scholar

Nalini, P., Robinson, J.J., Abraham, V., Appa Rao, R., Narendra Babu, T. and Ilavarasan. 2015. Microbial and physicochemical qualities of retort pouch processed chettinad style chicken using desi and broiler meat. J. Environ. Biol. Sci., 29(2).

View at Google Scholar

Nalini, P., Robinson, J.J., Abraham., Appa Rao, R., Narendra Babu, T., Nobal Rajkumar, R., Rajkumar, and Kathiravan, R. S. 2018. Shelf-life of Ready-to-Eat Retort Processed Pepper Chicken. Int. J. Curr. Microbiol. Appl. Sci., 7(3): 832-840.

View at Google Scholar

Pearson, D. 1968. Application of chemical methods for assessment of beef quality. III. Methods related to fat spoilage. J. Sci. Food Agric., 19: 553-556.

View at Google Scholar

Praharasti, A.S., Kusumaningrum, A., Khasanah, Y., Nurhayati, R., Nurhikmat, A., Susanto, A. and Suprapedi. 2019.

View at Google Scholar

Physicochemical properties and its relations of beef rendang inside retort pouch packaging in various temperature storage conditions. IOP Conf. Ser. Earth Environ. Sci., 251(1): 012043.

View at Google Scholar

Priyanka, V.S. 2017. Quality attributes and shelf life evaluation of retort processed cereal based chicken stew. M.V.SC thesis submitted to Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar

View at Google Scholar

Rajan, S., Kulkarni, V.V. and Chandirasekaran, V. 2014. Preparation and storage stability of retort processed Chettinad chicken. J. Food Sci. Technol., 51: 173-177.

View at Google Scholar

Shagufta, I., Khan, N., Siddiqui, M.A., Siddiqi, R. 2013. Antioxidant potential of the extracts fractions and oils derived from oilseeds. Food Sci., 2(4): 246-256.

View at Google Scholar

Snedecor, G.W. and Cochran, W.G. 1994. Statistical methods. The Iowa state University Press, Iowa.

View at Google Scholar

Sreelakshmi, K.R., Manjusha, L., Nagalakshmi, K., Chouksey, M.K., Venkateshwarlu, G. 2015. Ready to serve crab sandwich spread in retort pouch: Product development and process optimization. J. Aquat. Food Prod. Technol., 4(24): 315-329.

View at Google Scholar

Strange, E.D., Benedict, R.C., Smith, J.C. and Swift, C.E. 1977. Evaluation of rapid tests for monitoring alterations in meat during storage. Int. Meat J. Food Prot., 40: 843.

View at Google Scholar

Tarladgis, B.G., Watts, B.M., Younathan, M.T. and Dugan, L.R. 1960. A distillation method for the quantitative determination of malanoldehyde in rancid foods. J. Am. Oil Chem. Soc., 37: 44.

View at Google Scholar

Tribuzi, G., Aragoa, G.M.F.D. and Laurindo, J.B. 2015. Processing of chopped mussel meat in retort pouch. Food Sci. Technol., 35: 612-619

View at Google Scholar

Vijitpunyaruk, T. 2022. The Development of Palmyra Sugar Caramel Sauce Product in Retortable Pouch. Burapha Sci. J., 151-170.

View at Google Scholar

Watts, B. M. 1962. Meat products. Symposium on food lipids and their oxidation. Westport, CT:AVI Pub. Co. Inc, 202.

View at Google Scholar

Yamagushi, K. 1990. Retortable packaging. In: Kadoya T.(Ed) Food packaging Academic Press, Inc, New York., 185-211

View at Google Scholar

Zipser, M.W. and Watts, B.M. 1961. Lipid oxidation in heatsterilized beef. Food Technol., 15: 445.

View at Google Scholar

Economic Affairs, Quarterly Journal of Economics| In Association with AESSRA

75843586 - Visitors since February 20, 2019