Development and quality assessment of pork sandwich spread incorporated with different levels of antioxidant mixture (BHA and BHT) during frozen storage (−18 ± 1°C)
Abstract
Purpose
This paper aims to develop a good quality pork sandwich spread incorporated with different levels of antioxidant mixture [butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT); 1:1] and to assess sensory, physico-chemical and microbiological properties of frozen product during storage.
Design/methodology/approach
Three levels of antioxidant mixture (BHA + BHT; 1:1) i.e. 100, 200 and 400 ppm were tried, and the product was compared for physico-chemical, microbiological and sensory properties along with the control during frozen storage (−18 ± 1°C).
Findings
pH and water activity decreased significantly (p < 0.05), whereas water holding capacity, 2-thiobarbituric acid reacting substances value, total plate count and psychrotrophic count increased significantly (p < 0.05) during storage period. No coliform, yeast and molds were detected throughout the study period. There was non-significant (p < 0.05) effect of antioxidant treatment on the scores of colour, texture, juiciness, adhesion ability and spreadability, but scores for flavour and overall acceptability significantly (p < 0.05) increased.
Research limitations/implications
Pork sandwich spread is envisaged to help in providing nutrition to a large section of needy population and will add a new dimension to the convenience foods.
Originality/value
Antioxidant mixture (BHA + BHT, 1:1) treatment improved the sensory and microbiological properties of pork sandwich spread at frozen storage (−18 ± 1°C). At the end of storage period (60 days), the pork sandwich spread was found safe for human consumption. Hence, BHA and BHT antioxidant mixture could be used to improve quality attributes of meat products during storage.
Keywords
Acknowledgements
The authors sincerely thank the Director, Indian Veterinary Research Institute, Bareilly (India), for all the financial aid provided for the successful completion of this research work.
Citation
Pandey, A., Keshri, R.C. and Kumar, Y. (2016), "Development and quality assessment of pork sandwich spread incorporated with different levels of antioxidant mixture (BHA and BHT) during frozen storage (−18 ± 1°C)", Nutrition & Food Science, Vol. 46 No. 6, pp. 816-826. https://doi.org/10.1108/NFS-04-2016-0047
Publisher
:Emerald Group Publishing Limited
Copyright © 2016, Emerald Group Publishing Limited