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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.2018.7(4): 167-180
DOI: https://doi.org/10.20546/ijcmas.2018.704.018


Comparative Study on Evaluation of Refrigerated (4±1ºC) Storage Stability of Paneer Incorporated with Crude Extract from Indian Curd, Nisin and Lactic Acid
Annada Das1*, Geeta Chauhan1, Ravi Kant Agrawal1, Serlene Tomar1,Sirajuddin1 and Kaushik Satyaprakash2
1Division of Livestock Products Technology
2Division of Veterinary Public Health, Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P-243122, India
*Corresponding author
Abstract:

The present study was conducted to evaluate the refrigerated storage (4±1ËšC) stability of paneer incorporating crude extract (CE) prepared from Indian curd in comparison with conventional preservatives like lactic acid and nisin. Four different batches of paneer sample viz. control (C), paneer with CE (T1), 0.5% lactic acid (T2) and 10 ppm nisin (T3) were analyzed at every 3 days interval until day 12. The free fatty acids, thiobarbituric reacting species and peroxide value were significantly (p<0.05) higher in control than other treatments, but T1 showed significantly (p<0.05) lower values. Significant (p<0.05) decrease in pH and water activities were observed during the storage period. Microbial counts of the paneer samples were highly significantly (p<0.01) affected by storage days and treatments. There was a significant (p<0.05) decrease in sensory scores for all the products. However, the scores were significantly (p<0.05) higher in T1 towards later parts of storage period. The results showed a significant (p<0.05) effect of CE on most of the quality parameters as compared to other treated paneer samples. Hence CE from Indian curd was considered the most desirable biopreservative among all preservatives used in this study for extending the shelf life of paneer.


Keywords: Paneer, Crude extract, Nisin, Lactic acid, Preservative, Shelf life
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How to cite this article:

Annada Das, Geeta Chauhan, Ravi Kant Agrawal, Serlene Tomar, Sirajuddin and Kaushik Satyaprakash. 2018. Comparative Study on Evaluation of Refrigerated (4±1ºC) Storage Stability of Paneer Incorporated with Crude Extract from Indian Curd, Nisin and Lactic Acid.Int.J.Curr.Microbiol.App.Sci. 7(4): 167-180. doi: https://doi.org/10.20546/ijcmas.2018.704.018