Year: 2024 | Month: August | Volume 14 | Issue 4
Storage Stability of Retort Pouch Processed Mini Chevon Patties Incorporated with Sesame Seed Paste
Jeyapriya
S.
Uttam Kumar Pal
Rajkumar
V.
Prabhat Kumar Mandal
DOI:10.30954/2277-940X.04.2024.6
Abstract:
A study was conducted to investigate the storage stability of low fat mini chevon patties. Control patties sample contained 70%
goat meat and 7 % goat fat. Treated sample patties have similar percentage of goat meat but the goat fat was replaced with 2.8%
sesame seed paste, which was calculated to be 40% of goat fat replacement in the formulation. Patties were retort processed at
121.1°C for 15 minutes. Changes in physico-chemical, microbiological and sensory qualities of retort pouch processed chevon
patties were monitored at 15 days interval for 90 days of storage at ambient temperature. The TBARS, tyrosine and free fatty acid
values were well below the threshold limits in all the samples but the values increased significantly (P<0.05) from 0 to 90 days
of storage. The pH values decreased significantly (P<0.05) with the progress of storage but values were within the acceptable
limits. No bacterial colonies could be detected through standard plate count, anaerobic count, Clostridium botulinum, yeast
and mould counts during the storage study. There was significant (P<0.05) decrease in sensory scores with the advancement of
storage but scores for all the sensory parameters remained between 6.16 to 7.49 on eight point hedonic scale indicating very
good acceptability of the products. The findings of this study revealed that retort pouch processed low fat mini chevon patties
containing sesame seed paste had a shelf life of 3 months at ambient temperature.
Highlights
- Developed retort processed patties are ready to eat and has the convenience of boiling in bag.
- These retorted patties can be stored at room temperature easily.
- Prolonged storage of retorted products will pose a good market.
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