Improving shelf-life of raw pork and pork meatballs by starfruit (Averrhoa carambola) powder supplementation
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Authors
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GARGI MAHAPATRA
Department of Livestock Products and Technology, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal 700 037 India
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S BISWAS
West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal 700 037 India
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G PATRA
West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal 700 037 India
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D BHATTACHARYA
West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal 700 037 India
Keywords:
Minced pork, Pork meatball, Shelf-life, Starfruit powderAbstract
The study was conducted to evaluate the effect of starfruit (Averrhoa carambola) powder on the storage stability of both raw minced pork and cooked pork meatballs. Starfruit powder was incorporated to raw minced pork as well as pork meatball mixture at the rate of 1.0%,1.5% and 2.0% based on w/w basis. Samples with starfruit powder had lowered Thiobarbituric acid reactive substances (TBARS) value and improved microbiological quality of the product was observed, when stored at refrigeration temperature (4±1°C) for a period of 21 days. The product had better physico-chemical properties, desirable textural properties and enhanced sensorial characteristics. All these attributes lead to enhancement of the overall acceptability of the treated product. It indicated that starfruit powder can successfully be utilized as additives to raw pork and pork meatball mixtures to obtain products having improved shelf-life and can act as functional foods.
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