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Page No. : 117-120

ABSTRACT

Meat analogue is a food product that approximates the aesthetic qualities and chemical characteristics of certain types of meat. Analogue meat nuggets were prepared as per prior optimized formulation and standardized processing conditions. The products were stored under refrigeration in aerobic as well as vacuum packaged conditions. The samples taken at regular interval of 7 days in case of aerobic packaging and 14 days in case of vacuum packaging were analyzed for sensory and microbial quality. Mean sensory scores of aerobically as well as vacuum packaged analogue meat nuggets stored under refrigeration (4±1˚C) decreased gradually for all attributes with the advancement of storage period. The sensory scores for all most all attributes were affected from 7th day onward in case of aerobically packaged and 14th day onward in case of vacuum packaged during storage, yet the product remained quite acceptable even on 14th day of aerobic and 28th day of vacuum packaging. The product maintained acceptable microbiological quality during storage for 14 days under aerobically and 28 days under vacuum packaged conditions. Thus analogue meat nuggets could be safely stored under refrigeration (4±1˚C) in LDPE pouches up to 14 days and multilayer nylon pouches under vacuum for up to 28 days without marked deterioration in sensory and microbiological quality.

Keywords: Analogue meat nuggets, microbiological quality, sensory quality, storage stability