国 际 竹 藤 组 织

国 际 竹 藤 组 织

高级搜索

-
返回

Antioxidant and antimicrobial effects of kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract in pork nuggets

竹藤论文

期刊/会议:

FOOD CHEMISTRY

Language:

English

作者:

Jebin N.; Saha R.; Sarma D. K.

Experts:

Thomas R.

年份:

2016

卷:

190

页码:

41-49

关键词:

Bamboo shoot extract; Kordoi fruit juice; Pork nuggets; Shelf life; Quality changes; Refrigeration storage

Pork nuggets with ‘very good’ acceptability was processed by incorporating kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract, and their physical, chemical, microbiological and sensorial characteristics were evaluated during 35 days storage under refrigeration. Addition of kordoi fruit juice (4%) and bamboo shoot extract (6%) had a significant effect on the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets. Nuggets with juice and extract had significantly lower TBARS values towards the end of the storage period compared to the control. Microbial and sensory qualities of nuggets were significantly improved by the addition of juice and extract. Incorporation of juice and extract at 4% and 6% levels, respectively, increased the storage life of pork nuggets by at least two weeks, i.e. from 21 days to 35 days at 41 degrees C compared to the control. (C) 2015 Elsevier Ltd. All rights reserved.