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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 875-889
DOI: https://doi.org/10.20546/ijcmas.2019.806.106


Shelf Life Assessment of Functional (Antioxidant Added Low Fat-Low Sodium) Chevon Patties under Refrigeration
N.K. Nayak1*, V. Pathak2, M. Goswami2 and S.K. Bharti2
1Department of Livestock Products Technology, College of Veterinary Science & A.H., Mhow, Indore (453446), M.P., India
2Department of Livestock Products Technology, College of Veterinary Science & A.H., DUVASU, Mathura, U.P., India
*Corresponding author
Abstract:

The chevon patties were developed to increase the functional value with decreasing fat and sodium content. carrageenan and different salt variant of NaCl, KCl, CaCl2 and Mushroom extract were used in different combination and then selected variant was added with Noni as natural antioxidant and finally patties 0.6 % carrageenan, proportionate blend of NaCl, KCl, and CaCl2 and 3% noni as antioxidants was found superior and most acceptable by the sensory panelists, hence, selected for further storage stability under refrigeration. The pH, TBA, FFA, peroxide value and microbial counts of functional chevon patties was significantly (P<0.0.5) lower as compared to control during storage. With the advancement of storage time these were increased significantly (P<0.05). However, rate of oxidation in functional chevon patties were considered lower than control as evidenced in estimated value of FFA and PV. Functional chevon patties showed significantly (P<0.05) higher scores for flavor, juiciness and texture from 12th day of storage period. Gradual decreases in all sensory attributes were noticed during storage, however, significantly (P<0.05) higher scores in functional chevon patties as compared to control was observed throughout the storage. From the study it was concluded that the developed low fat low sodium enriched with antioxidants chevon patties may be considered as health full functional product which was very well accepted up to 15 day under refrigeration.


Keywords: Chevon, Storage study, Functional patties, Sensory attributes
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How to cite this article:

Nayak, N.K., V. Pathak, M. Goswami and Bharti, S.K. 2019. Shelf Life Assessment of Functional (Antioxidant Added Low Fat-Low Sodium) Chevon Patties under Refrigeration.Int.J.Curr.Microbiol.App.Sci. 8(6): 875-889. doi: https://doi.org/10.20546/ijcmas.2019.806.106