Effect of Orange Peel Powder on Quality Characteristics of Pork Patties


Abstract views: 13 / PDF downloads: 38

Authors

  • B.V. Vivekananda Reddy Department of Livestock Products Technology, NTR College of veterinary Science, Sri Venkateswara Veterinary University, Gannavaram-521102, Andhra Pradesh, India
  • G.V. Bhaskar Reddy Department of Livestock Products Technology, College of veterinary Science, Sri Venkateswara Veterinary University, Tirupati-517 502, Andhra Pradesh, India
  • T. Mounika Department of Livestock Products Technology, NTR College of veterinary Science, Sri Venkateswara Veterinary University, Gannavaram-521102, Andhra Pradesh, India
  • E. Naga Mallika Department of Livestock Products Technology, NTR College of veterinary Science, Sri Venkateswara Veterinary University, Gannavaram-521102, Andhra Pradesh, India
  • Bidyut Prava Mishra Department of Livestock Products Technology, NTR College of veterinary Science, Sri Venkateswara Veterinary University, Gannavaram-521102, Andhra Pradesh, India
  • M. Muthukumar ICAR-National Meat Research Institute, Chengicherla, Hyderabad- 500 092, India
  • B. Eswara Rao Department of Livestock Products Technology, NTR College of veterinary Science, Sri Venkateswara Veterinary University, Gannavaram-521102, Andhra Pradesh, India

Keywords:

Pork patties, orange peel powder, lipid oxidation, microbial characteristics, sensory characteristics

Abstract

The pork patty is a handy meat product made from comminuted pork emulsion, which is prone to lipid oxidation during the storage process. The current research focuses on slowing down the process of lipid oxidation and microbial growth in pork patties. This was achieved by adding 1% orange peel powder and 0.5% orange peel extract to the pork patties. These treated patties were then packaged in aerobic conditions and stored in a refrigerated environment. The patties were evaluated for cooking parameters, proximate composition, physicochemical, microbial and sensory characteristics at regular intervals. The patties added with orange peel powder recorded significantly lower lipid oxidation and microbial counts than the control and synthetic antioxidants. Additionally, the patties with orange peel powder received superior sensory scores among all the treatments. In this study, it can be concluded that orange peel powder has potent antioxidant and antimicrobial activity in cooked pork patties under refrigeration.

References

Abdel-Naeem, H. H., Elshebrawy, H. A., Imre, K., Morar, A., Herman, V., Pașcalău, R., and Sallam, K. I. (2022). Antioxidant and antibacterial effect of fruit peel powders in chicken patties. Foods, 11(3): 301.

AOAC. (2000). Official methods of analysis. 17th ed. AOAC International. Gaithersburg, MD, USA.

APHA. (1984). Compendium of methods for microbiological examination of foods. 2nd ed. American Public Health Association. Washington, DC, USA.

Bhaskar Reddy, G.V., Sen, A. R., Nair, P. N., Reddy, K. S., Reddy, K. K. and Kondaiah, N. (2013). Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. Meat science, 95(2): 288-294.

Bhaskar Reddy, G. V., Anitha, N., Kumar, P. and Ambedkar, Y. R. (2017). Comparative Efficacy of Natural Antioxidants on Physico-Chemical and Microbial Stability of Cooked Pork Patties during Refrigerated (4±1°C) Storage. Chemical Science Review and Letters, 6(23): 1593-1598.

Bhaskar Reddy, G.V., Sen, A.R., Ambedkar, Y.R. and Vivekananda Reddy, B.V. (2022). Effect of buckwheat flour on quality characteristics of chevon sausages. Indian Journal of Small Ruminants, 28(2): 365-372.

Biswas, A. K., Chatli, M. K., and Sahoo, J. (2012). Antioxidant potential of curry (Murrayakoenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food chemistry, 133(2): 467-472.

Borch, E., Kant-Muermans, M. L., and Blixt, Y. (1996). Bacterial spoilage of meat and cured meat products. International journal of food microbiology, 33(1): 103-120.

Fernández-López, J., Zhi, N., Aleson-Carbonell, L., Pérez-Alvarez, J.A., and Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science,69(3): 371-380.

Giriprasad, R., Sharma, B.D., Kandeepan, G., Mishra, B. P., andYasothai, R. (2015). Shelf life evaluation of functional restructured buffalo meat steaks fortified with Mousambi peel powder and Amla powder at refrigerated storage (4±1ºC). International Food Research Journal, 22(4): 1446-1453.

Haque, F., Rahman, M. H., Habib, M., Alam, M. S., Monir, M. M., and Hossain, M. M. (2020). Effect of different levels of orange peel extract on the quality and shelf life of beef muscle during frozen storage. IOSR J. Agric. Vet. Sci, 13: 43-56.

Huang, Y., Gan, Y., Li, F., Yan, C., Li, H., and Feng, Q. (2015). Effects of high pressure in combination with thermal treatment on lipid hydrolysis and oxidation in pork. LWT-Food Science and Technology, 63(1): 136-143.

Ibrahim, H. M., Hassan, I. M., and Hamed, A. A. (2018). Application of lemon and orange peels in meat products: Quality and safety. Int. J. Curr. Microbiol. App. Sci, 7(4): 2703-2723.

Joseph, S., Chatli, M. K., Biswas, A. K., and Sahoo, J. (2014). Efficacy of pink guava pulp as an antioxidant in raw pork emulsion. Journal of food science and technology, 51: 1492-1500.

Keeton, J.T. (1983). Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science,48: 878-881.

Kondaiah, N., Anjaneyulu, A.S.R., Rao, K. and Joshi, H.B. (1985). Effect of salt and phosphate on the quality of buffalo and goat meat. Meat Science. 15: 183-192

Koniecko, E. S. (1979). Handbook for meat chemists. Wayne: Avery Pub. Analytical Techniques in Meat Science; CRC Press: Boca Raton, FL, USA, 68-69.

Kumar, P., Chatli, M. K., Mehta, N., Malav, O. P., Verma, A. K., Kumar, D., andRathour, M. (2018). Antioxidant and antimicrobial efficacy of sapota powder in pork patties stored under different packaging conditions. Korean journal for food science of animal resources, 38(3): 593.

Mahmoud, M. H., Abou-Arab, A. A., and Abu-Salem and F. M. (2017). Research article quality characteristics of beef burger as influenced by different levels of orange peel powder. American Journal of Food Technology, 12: 262-270.

Pandey, A., Kaushik, A., and Tiwari, S. K. (2011). Evaluation of antimicrobial activity and phytochemical analysis of Citrus limon. Journal of Pharmaceutical and Biomedical Sciences (JPBMS), 13(13).

Reddy, B. V., Monish, V., Mounika, T., Reddy, G. B., Mallika, E. N. and Mishra, B. P. (2023). Oxidative and microbiological stability of ground pork incorporated with lemon grass essential oil.The Pharma Innovation Journal, SP-12(7): 1020-1024.

Sallam, K. I., Ishioroshi, M. and Samejima, K. (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Science and Technology, 37(8): 849-855.

Sawalha, S. M., Arráez-Román, D., Segura-Carretero, A., and Fernández-Gutiérrez, A. (2009). Quantification of main phenolic compounds in sweet and bitter orange peel using CE–MS/MS. Food Chemistry, 116(2): 567-574.

Snedecor, G. W., and Cochran, W. G. (1994). Statistical methods. 8th edNew Delhi. India: Oxford & IBH Pub, 397-400.

Steel, R. G. D., and Torris, J. H. (1981). Principles and procedures of statistics: A biometrical approach Ch. 8. (2nd ed.).: McGraw Hill International Book Co, 173–175

Troutt, E. S., Hunt, M. C., Johnson, D. E., Claus, J. R., Kastner, C. L., Kropf, D. H., and Stroda, S. (1992). Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat. Journal of Food Science, 57(1): 25-29.

Vuorela, S., Salminen, H., Mäkelä, M., Kivikari, R., Karonen, M., and Heinonen, M. (2005). Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties. Journal of Agricultural and Food Chemistry, 53(22): 8492-8497.

Witte, V. C., Krause, G. F., and Bailey, M. E. (1970). A new extraction method for determining 2‐thiobarbituric acid values of pork and beef during storage. Journal of food Science, 35(5): 582-585.

Younis, K., Ahmad, S., and Malik, M. A. (2021). Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelflife stability. Applied Food Research, 1(2): 100015.

Submitted

2023-11-09

Published

2023-11-09

Issue

Section

Articles

How to Cite

Effect of Orange Peel Powder on Quality Characteristics of Pork Patties. (2023). The Indian Veterinary Journal, 100(11), 16-23. https://epubs.icar.org.in/index.php/IVJ/article/view/145079