Assessment of quality and shelf life of goat liver stored at refrigerated temperature

Meat Research Pub Date : 2022-06-30 DOI:10.55002/mr.2.3.25
T. Yasmin, H. Khatun, Mahmodi Hashem, Md. Mizanur Rahman, M. Khan
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引用次数: 2

Abstract

The objective of this study was to assess the quality and shelf life of goat liver storage at refrigerated temperature (4º C). For this purpose, raw goat liver samples were divided into five treatment groups in relevant of five days storage, treated as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes (color, flavor, juiciness and tenderness), proximate composition, pH value, cooking loss, biochemical properties such as free fatty acids (FFA), peroxide value (POV), thiobarbituricacid value (TBA), and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) were carried out in each day of storage. The results show that color, flavor, juiciness, and tenderness were significantly decreased with increase the days of storage. Dry matter (DM) content significantly (p<0.05) increased, while crude protein, ether extract and ash contents were significantly (p<0.05) decreased with increase the days of storage. A significant (P<0.05) decrease of pH from 6.85 to 5.68 was observed during 5 days of storage. The percentage of cooking loss of 13.37 ml on day1 gradually increased to 33.84 mL on the fifth day of storage. In addition, the biochemical and microbial analysis also showed that FFA, POV, TBA, TVC, TCC and TYMC values were significantly (p<0.05) increased with increase the days of storage. Therefore, based on these results of shelf life evaluation, it may be concluded that goat liver will acceptable microbiologically and organoleptically up to the third day of storage at 4º C.
冷藏山羊肝的品质与保质期评价
本研究的目的是评估的质量和保质期山羊肝脏储存在冷藏温度(4ºC)。为此,生羊肝样品被分成五个治疗组存储相关的五天,视为T1(第一天或控制),T2(2天),T3(第三天),T4(第四天)和T5(第五天)。感官属性(颜色、味道、多汁性和温柔),直接组成、pH值、烹饪损失,生化特性,如游离脂肪酸(FFA)、测定贮藏期间的过氧化值(POV)、硫代巴比脲酸值(TBA)和微生物负荷,如总活菌数(TVC)、总大肠菌群数(TCC)和总酵母菌数(TYMC)。结果表明,随着贮藏时间的延长,其色泽、风味、多汁性和嫩度均显著降低。随着贮藏天数的增加,干物质(DM)含量显著(p<0.05)升高,粗蛋白质、粗脂肪和灰分含量显著(p<0.05)降低。贮藏5 d时,pH由6.85显著降低至5.68 (P<0.05)。蒸煮损失率从第1天的13.37 ml逐渐增加到第5天的33.84 ml。此外,生化和微生物分析也显示,随着贮藏天数的增加,FFA、POV、TBA、TVC、TCC和TYMC值显著(p<0.05)升高。因此,根据这些货架期评价结果,可以得出结论,山羊肝脏在4ºC下保存到第3天的微生物和感官是可以接受的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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