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J Food Sci Technol. 2012 Oct;49(5):620-5. doi: 10.1007/s13197-010-0199-6. Epub 2010 Dec 28.

Quality evaluation of mutton Harrisa during one week refrigerated storage.

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1
Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir India 181 102.

Abstract

Harrisa is a popular indigenous meat based product of Jammu and Kashmir. An attempt was made to standardize the basic formulation and processing conditions for the preparation of the Harrisa using mutton meat. The product so developed was packed in low density polyethylene pouches (LDPE) and evaluated for a shelf life of 1 week at refrigeration (4 ± 1°C) temperature for various physicochemical, microbiological and sensory attributes. The mean values of pH, protein percent, fat percent and ash percent of the product increased significantly (P < 0.05) whereas the mean moisture percent showed a significantly (P < 0.05) decreasing trend during refrigerated storage. The mean scores of all the sensory parameters decreased significantly (P < 0.05) with storage. Total plate count and psychrophilic count increased significantly (P < 0.05) whereas the coliforms were not detected throughout the period of storage. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (% oleic acid) values also increased significantly (P < 0.05) with storage period. Although storage resulted in significant decrease in almost all the quality attributes and sensory scores but the changes were within the limits of acceptability. The product was acceptable for a period of one week under refrigerated conditions.

KEYWORDS:

Formulation; Harrisa; Mutton; Quality changes; Refrigeration

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