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Page No. : 69-73

ABSTRACT

The efficacy of varying concentration of fenugreek seed extracts (FSE) for improving storage stability of Large White Yorkshire pig meat was evaluated. Freshly ground pork was assigned to four treatments viz., control (no added FSE extract); T1 (0.8% FSE), T2 (0.12% FSE) and T3 (0.16% FSE). The acidity of the samples decreased and the emulsion stability increased considerably (P<0.05) during storage. Due to the incorporation of FSE, various sensory attributes improved compared to untreated samples. Significantly (P<0.05) higher scores for visual colour, odour and overall acceptability were found for T2 followed by T1 and T3. The standard plate count was lower in T2 and T3 than the control during storage. Coliforms and psychrophilic count was found lowest in T3 samples, followed by T2 and T1. Total yeast and mould counts were not detected up to 5th day of storage in all treated products, control showed yeast and mould count on 5th day. Incorporation of fenugreek seed extracts at the level of 0.12% (w/v) showed improved physico-chemical, sensory and microbiological stability of the Large White Yorkshire pig meat during 9 days refrigerated storage under aerobic condition.

Keywords: Acidity, emulsion stability, fenugreek seed, large white Yorkshire, SPC