smoked pork product

Nutrition & Food Science Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product) Lalchamliani Lalchamliani Pragati Hazarika Tarun Pal Singh Suman Talukder

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Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product) Lalchamliani and Pragati Hazarika

Received 24 February 2015 Revised 1 May 2015 Accepted 7 May 2015

Division of Livestock Products Technology, College of Veterinary Sciences & Animal Husbandry, Central Agricultural University, Aizawl, India, and

Tarun Pal Singh and Suman Talukder Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, India Abstract Purpose – The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a traditional smoked pork product of Mizoram known as Vawksa rep, under different packaging conditions. Design/methodology/approach – Meat cuts (preferably ham) were cut into small pieces of uniform size and allotted to four different treatment groups, namely, T1 (Traditional Vawksa rep ⫹ Aerobic packaging); T2 (Traditional Vawksa rep ⫹ Vacuum packaging); T3 (Modified Vawksa rep ⫹ Aerobic packaging) and T4 (Modified Vawksa rep ⫹ Vacuum packaging). Vawksa rep is traditionally produced by light smoking of pork chunks. Modification was carried out by applying curing prior to smoking and applying nisin to the pork chunks after smoking and before packaging. The products were compared on the basis of physicochemical, microbiological, proximate composition and sensory qualities at five days interval under refrigerated (4 ⫾ 1°C) conditions. Findings – Among the treatments, pH was recorded significantly lower for T4 as compared to other treatments with the advancement of the storage periods. The mean tyrosine value and thio-barbituric acid number of all the treatment show increasing trend with the advancement of the storage period. T4 had better microbiological quality than other treatments, with lower aerobic plate count, Coliform count and Yeast and Mould count. Aerobic plate count was found to differ significantly (p ⬍ 0.05) throughout the period of storage. Coliform and Yeast and Mould counts were not detected in T3 and T4 on entire storage period. The sensory evaluation revealed highest scores for appearance, flavour, texture, juiciness and overall acceptability for T4 than other treatments. Originality/value – The manuscript has stated that combination of curing ingredients and nisin improved all the attributes (physicochemical, microbiological and sensory) and also ensured a longer shelf-life of the product. Keywords Packaging, Curing ingredients, Nisin, Shelf-life, Vawksa rep (smoked pork product) Paper type Research paper

Nutrition & Food Science Vol. 45 No. 4, 2015 pp. 634-645 © Emerald Group Publishing Limited 0034-6659 DOI 10.1108/NFS-02-2015-0016

Introduction Meat is a highly perishable muscle food product which, unless correctly stored, processed, packaged and distributed, spoils quickly and become hazardous due to microbial growth. Potential for microbial contamination is influenced by the condition of animals prior to


slaughter, abattoir practices, extent of handling and subsequent storage conditions (Jackson et al., 1997). Meat, in general, is an ideal growth medium for a wide range of micro-organisms due to its diverse composition (Faleye and Fagbohun, 2012). According to Sachindra et al. (2005), the microbial ecology of meat and meat products will depend mainly on the type of environment, the kind of meat and raw materials, equipment, packaging and storage temperature. Out of the spoilage reduction strategies, improvements in the cold distribution chain have made international trade of perishable muscle possible, but refrigeration alone cannot assure the quality and safety of all perishable muscle foods (Holley and Patel, 2005). Curing and smoking are two important processing technologies used primarily for pork (Paleari et al., 2000). Traditional smoked pork product, Vawksa rep, is one of the most favourite and popular meat products of Mizoram. The problem associated with Vawksa rep is that it has a short shelf-life, as no other treatment is applied to the meat except light smoking, and the big fat pieces attached with the meat is prone to rancidity. Moreover, the product is sold in the market without proper packaging. Smoking started to be widely used not only for special organoleptic profiles of smoked products but also for the inactivating effect of smoke (and heat) on enzymes and micro-organisms. Although the value of traditional food preservatives has been recognized, their safety has been questioned (Branen, 1983). Smoke flavours are considered to be Generally Regarded as Safe (GRAS), so they can be used in muscle foods as an additional barrier to prevent microbial growth at levels which comply with good manufacturing practice. Muratore et al. (2007) stated that the smoking process is often coupled with other treatments such as salting, packaging techniques and chilled storage to produce synergistic effects towards spoilage micro-organisms and to increase shelf-life. Moreover, antioxidant activity of smoke condensates has been extensively documented and results indicated its potential to retard lipid oxidation in many meat products (Estrada et al., 1998; Maga, 1988). Curing and smoking are closely interrelated and are often practiced together, that is, cured meat is commonly smoked (Pearson and Gillet, 1997). Meat curing is an aspect of meat preservation in which salt, sugar, nitrite/nitrate and phosphate and other curing ingredients are used to improve meat colour and its acceptability after slaughter (Iwanegbi et al., 2011). In recent years, apart from smoking and curing, there is an increased progress in packaging technologies to fulfil the consumer’s demand for minimally processed and safe products with extended shelf lives (Sofos, 2008). Today, vacuum packaging is used as efficient preservation practices across a wide range of products which have earned the consumers confer about their safety. Consumer demand is currently driven towards meat products that are “natural” and free of additives, but still safe and convenient to use (Rhodehamel, 1992). In recent years, there has been a growing interest in the use of natural antimicrobials, especially nisin, in meat products packaging applications (Jin et al., 2009). It is in this context, the suitability of using meat curing in combination with application of nisin and proper packaging in extending the shelf-life or storage life of Vawksa rep, a traditional pork product of Mizoram, was undertaken. Materials and methods Preparation of meat products Meaty cuts (preferably ham) were purchased from the freshly slaughtered Yorkshire pig carcasses of about 8 months to 1 year of age from local market. The meat cuts were brought into laboratory in polyethylene bags and were cut into small pieces of uniform size (3 ⫻ 3 inch) with the help of a knife. Traditional Vawksa rep (TVR): Vawksa rep (smoked pork chunks) was prepared by traditional method (i.e. by

Product characteristics of Vawksa rep 635

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piercing the pork chunks to the wooden stick and then placing the meat chunks 30 cm above the fire for 45 minutes) Hard wood was used for smoking the meat. Modified Vawksa rep (MVR): Vawksa rep was also prepared with slight modification that here it were cured in a curing mixture containing salt (3.00 per cent), sodium nitrite (150mg/kg), sodium nitrate (200 mg/kg) and sucrose (1.5 per cent), mixed thoroughly and kept for 24 hour. TVR and MVR were subsequently placed in the smoke unit (Kerres Showsmoker CS 350 EL) and smoked for 45 minutes. After smoking, only MVR was sprayed with Nisin (activity 900 IU/mg, Himedia Laboratories Pvt. Ltd., Mumbai, India) with the help of a sprayer at 5 mg/kg of product. Four treatments were prepared, namely, T1, Traditional Vawksa rep ⫹ Aerobic packaging; T2, Traditional Vawksa rep ⫹ Vacuum packaging; T3, Modified Vawksa rep ⫹ Aerobic packaging; and T4, Modified Vawksa rep ⫹ Vacuum packaging. These samples were then kept at refrigeration temperature at 4 ⫾ 1°C in a domestic refrigerator for 15 days and analyzed for different physico-chemical, sensory and microbiological parameters at periodic intervals. Physico-chemical parameters pH. The pH of sample was determined using a pH Meter (Cyberscan 1,000 Euteoh instruments) and by following the methods as described by Bendall (1973). Tyrosine value and thiobarbituric acid number. Tyrosine value (TV) and thiobarbituric acid number (TBA No) were determined by methods described by Pearson (1968) and Witte et al. (1970) in milligram tyrosine/100 g and milligram malonaldehyde/kg, respectively. Proximate composition. Proximate composition, namely, moisture, fat and protein content of samples were determined by standard methods described by AOAC (1995). Assay for microbiological quality. Total Aerobic Plate Counts (TAPC), Salmonella count, Coliforms counts and Yeast and Mould counts of the samples were enumerated following the methods as described by American Public Health Association (APHA, 1992). The average number of colonies was multiplied by the reciprocal of the dilution and expressed as log10 cfu/g. Organoleptic evaluation Test for detection of spoilage by assessment of odour All the smoked meat samples were assessed by a semi-trained panel of judges by using a ten-point hedonic score card scale (Pearson, 1968) on day 1 and thereafter, on days 5, 10 and 15 of storage. Sensory evaluation A semi-trained taste panel consisting of faculty members and postgraduate students of department of livestock products technology evaluated the samples for the sensory attributes of colour and appearance, texture, flavour, crispiness, tenderness, juiciness and overall acceptability using eight-point descriptive scale (Keeton, 1983), where 8 ⫽ excellent and 1 ⫽ extremely poor. The sensory evaluation room was air-conditioned at 20 ⫾ 2°C, with Relative Humidity (45-55) per cent and shadow-free illumination at (70-100) foot candles. The sensory evaluation was conducted late afternoon (Meilgaard et al., 2007). During evaluation, there was strict prohibition in interaction among panellists. The test samples were presented to the panellists after assigning the suitable codes. Samples were cooked at 121°C for 15 min,

cooled and then serve to the panellists along with a glass of water to rinse their mouth on tasting the product samples.


Statistical analysis Data were analyzed statistically on “SPSS-16.0” (SPSS Inc., Chicago, II USA) software package as per standard methods (Snedecor and Cochran, 1995). Duplicate samples were drawn for each parameter and the whole set of experiment was repeated three times to have N ⫽ 6 observations for all parameters. The data were statistically analysed by two-way ANOVA at the 5 per cent level (p ⬍ 0.05) and evaluated with Duncan’s Multiple Range Test.


Results and discussion Physico-chemical quality Results in Table I showed that the pH value of the Vawksa rep during different storage periods under different treatment groups and packaging condition was significantly (p ⬍ 0.05) higher in both T1 and T2 than in T3 and T4 during the storage period. It might be due to the use of nisin and curing ingredients that inhibit the growth of the microbes more in T3 and T4 than in T1 and T2. There was a significantly (p ⬍ 0.05) increasing trend for T1 and decreasing trend for T2, T3 and T4, irrespective of the curing ingredient, nisin and type of packaging methods. The pH value was also significantly (p ⬍ 0.05) lower in vacuum-packaged (T2 and T4) as compare to aerobic-packaged (T1 and T3) on day 15 of storage. The increase in the pH of T1 on progressive storage period was in agreement with the findings of Karabagias et al. (2011) who reported that an increase in pH reflects the degree of spoilage of the meat as a result of protein breakdown for the production of free

Treatments/days pH T1 T2 T3 T4 TV (mg tyrosine/100g) T1 T2 T3 T4

1

5

10

15

6.40Aa ⫾ 0.09 6.40aA ⫾ 0.12 6.38abA ⫾ 0.12 6.37bcA ⫾ 0.07

6.45abB ⫾ 0.09 6.38aAB ⫾ 0.04 6.36aB ⫾ 0.04 6.35abB ⫾ 0.02

6.52abB ⫾ 0.09 6.35aA ⫾ 0.07 6.33aA ⫾ 0.09 6.32aA ⫾ 0.04

6.57bC ⫾ 0.07 6.34aAB ⫾ 0.04 6.31aB ⫾ 0.09 6.28aA ⫾ 0.02

0.33aA ⫾ 0.04 0.33aA ⫾ 0.09 0.32aA ⫾ 0.04 0.31aA ⫾ 0.04

0.46abA ⫾ 0.07 0.45bA ⫾ 0.07 0.41bA ⫾ 0.07 0.39abA ⫾ 0.09

0.57bcC ⫾ 0.04 0.56cC ⫾ 0.04 0.45abAB ⫾ 0.07 0.40abA ⫾ 0.07

0.58cAB ⫾ 0.09 0.57cAB ⫾ 0.07 0.54cA ⫾ 0.04 0.51cA ⫾ 0.09

Table I. Physicochemical 0.82cB ⫾ 0.09 0.78cB ⫾ 0.09 properties of Vawksa rep (smoked pork 0.58cA ⫾ 0.07 product) stored at 0.50cA ⫾ 0.09 refrigeration Notes: * Mean ⫾ SD with different superscripts row wise (a-d) and column wise (A-D) differ temperature significantly (p ⬍ 0.05), (n ⫽ 6); T1: Traditional Vawksa rep ⫹ Aerobic packaging; T2: Traditional (4 ⫾ 1°C) under Vawksa rep ⫹ Vacuum packaging; T3: Modified Vawksa rep ⫹ Aerobic packaging; and T4: Modified aerobic- and vacuumVawksa rep ⫹ Vacuum packaging; TV: Tyrosine value; TBA: Thiobarbituric acid number packaging conditions TBA (mg malonaldehyde/kg) 0.35aA ⫾ 0.09 T1 0.34aA ⫾ 0.09 T2 0.30aA ⫾ 0.04 T3 0.29aA ⫾ 0.04 T4

0.54bB ⫾ 0.09 0.55bB ⫾ 0.04 0.45bBC ⫾ 0.07 0.39abA ⫾ 0.07

0.70cC ⫾ 0.09 0.69bcBC ⫾ 0.09 0.55cAB ⫾ 0.07 0.49bcA ⫾ 0.09

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amino acids which leads to the formation of NH3 and amines, both of which are compounds that result from alkaline reactions. The pH was lowest in T4, whereas highest in T1 on the day 15 of storage. The variation in pH with curing ingredients, nisin and packaging methods could be attributed to multiple factors like formation of bacterial metabolites, deamination of proteins, growth of facultative anaerobes, lactic acid bacteria, migration of antimicrobial substances and formation of carbonic acid in vacuum packaging (Jay et al., 2005) (Table II). The TV of Vawksa rep followed an increasing trend throughout the storage period irrespective of curing ingredient, nisin and type of packaging methods. The TV was significantly (p ⬍ 0.05) higher in T1 and T2 than in T3 and T4 throughout the storage period; this might be due to increased proteolysis and denaturation of the proteins during storage period. Anandh and Lakshmanan (2010) reported an increase in TV along with the increase in storage period up to day 14 but increase after day 21 of storage in a study conducted on smoked buffalo tripe rolls. It was seen that T1 and T2, even with

Treatments/days

Table II. Sensory quality of Vawksa rep (smoked pork product) stored at refrigeration temperature (4 ⫾ 1°C) under aerobic- and vacuumpackaging conditions

1

5

10

15

Colour and appearance 6.58cdA ⫾ 0.36 T1 6.67cdA ⫾ 0.41 T2 7.00dAB ⫾ 0.26 T3 7.17cB ⫾ 0.25 T4

6.42bcA ⫾ 0.36 6.50bcA ⫾ 0.31 6.67bcAB ⫾ 0.26 7.08bcC ⫾ 0.41

6.25bA ⫾ 0.26 6.33bA ⫾ 0.29 6.50bAB ⫾ 0.43 6.75abBC ⫾ 0.29

5.67aA ⫾ 0.36 6.00aB ⫾ 0.26 6.25aBC ⫾ 0.26 6.50aCD ⫾ 0.43

Flavour T1 T2 T3 T4

6.50cdA ⫾ 0.43 6.67dAB ⫾ 0.41 7.25cdC ⫾ 0.48 7.33cdCD ⫾ 0.31

6.25bcA ⫾ 0.51 6.50bcAB ⫾ 0.43 7.00bcC ⫾ 0.26 7.17cC ⫾ 0.19

6.08abA ⫾ 0.36 6.17abAB ⫾ 0.26 6.67bC ⫾ 0.51 6.75bC ⫾ 0.31

5.83aA ⫾ 0.68 6.00aAB ⫾ 0.31 6.33aC ⫾ 0.36 6.67aCD ⫾ 0.41

Texture T1 T2 T3 T4

7.00dA ⫾ 0.14 7.00dA ⫾ 0.04 7.25cB ⫾ 0.12 7.50dC ⫾ 0.09

6.67cA ⫾ 0.14 6.75cA ⫾ 0.09 7.00bB ⫾ 0.12 7.25bcC ⫾ 0.04

6.33bA ⫾ 0.09 6.50bAB ⫾ 0.07 6.75aC ⫾ 0.09 7.08abD ⫾ 0.07

6.00aA ⫾ 0.09 6.25aB ⫾ 0.07 6.67aC ⫾ 0.07 6.90aCD ⫾ 0.12

Juiciness T1 T2 T3 T4

6.92dA ⫾ 0.36 6.92dA ⫾ 0.19 7.17cdB ⫾ 0.26 7.33bcBC ⫾ 0.09

6.58bcA ⫾ 0.48 6.50bcA ⫾ 0.31 7.00bcB ⫾ 0.31 7.17bBC ⫾ 0.25

6.17abA ⫾ 0.26 6.33abAB ⫾ 0.41 6.83abC ⫾ 0.41 7.08abCD ⫾ 0.41

6.00aA ⫾ 0.31 6.08aA ⫾ 0.36 6.67aB ⫾ 0.36 6.90aC ⫾ 0.29

Overall acceptability T1 T2 T3 T4

6.90bcA ⫾ 0.02 7.08cdAB ⫾ 0.36 7.50cC ⫾ 0.12 7.50cdC ⫾ 0.26

6.75bA ⫾ 0.14 6.90cAB ⫾ 0.19 7.17abC ⫾ 0.26 7.33bcCD ⫾ 0.31

6.67bA ⫾ 0.09 6.58abA ⫾ 0.36 7.00aB ⫾ 0.31 7.17abBC ⫾ 0.41

6.25aA ⫾ 0.09 6.33aA ⫾ 0.41 6.90aB ⫾ 0.41 7.00aB ⫾ 0.36

Notes: * Mean ⫾ SD with different superscripts row-wise (a-d) and column wise (A-D) differ significantly (p ⬍ 0.05), (n ⫽ 6); T1: Traditional Vawksa rep ⫹ Aerobic packaging; T2: Traditional Vawksa rep ⫹ Vacuum packaging; T3: Modified Vawksa rep ⫹ Aerobic packaging; T4: Modified Vawksa rep ⫹ Vacuum packaging


similar traditional smoking methods, the aerobic-packaged Vawksa rep (T1) recorded slightly higher TV than the Vawksa rep (T2). This phenomenon of rising of TV also holds good for T3 and T4. The TBA number of Vawksa rep increased gradually from the initial values with the advancement of the storage periods, irrespective of treatments. The results of lipid oxidation evaluation were expressed by the TBA number under different treatment groups at different stages of storage periods. In the present study, even though there was an increase in the TBA number during storage, there were well within the threshold limit of 1-2 mg malonaldehyde/kg meat. TBA numbers was significantly (p ⬍ 0.05) higher in T1 and T2 than in T3 and T4 throughout the storage period. High oxygen atmosphere packaging is associated with increased TBA numbers during storage (O’Grady et al., 2000) and any disruption in the integrity of muscle membranes facilitates the interactions of pro-oxidants with unsaturated fatty acids, resulting in the generation of free radicals and the propagation of oxidative reactions (Patsias et al., 2006; Limbo et al., 2010). When meat was packaged under aerobic condition, the lipid oxidation occurs by several means but is principally due to myoglobin, other protein hemes or other simple forms of Fe acting as pro-oxidants as reported by Carlsen et al. (2005). The rise in TBA number in T2 was similar to that of T1 and this was irrespective of storage period and type of packaging. On day 15, highest concentration of TBA number was recorded in T1 and T2 followed by T3 and T4. The increase in the TBA number during storage might be attributed to oxidation of meat lipid during the storage periods of respective treatments at refrigeration temperature. These results were in agreement with the findings of Kumar and Radhakrishnan (2006) in cured and smoked broiler chicken and Naveena et al. (2001) in smoked hen. Proximate composition of Vawksa rep on day 15 of storage indicated that, moisture and fat percentage was 64.38 and 15.05 for TVR as compared to 63.16 and 15.33 for MVR, respectively, whereas for the same products, protein percentage was found to be 18.23 and 18.77. The energy value for TVR and MVR was calculated as 213.53 and 219.15 kcal/100 g, respectively. Microbiological quality TAPC [Figure 1(a)] was significantly (p ⬍ 0.05) lower in T3 and T4 as compared to T1 and T2; this can be attributed to manifold inhibition of microbial cells due to the antimicrobial effect of nisin, curing ingredient, smoking and packaging methods (vacuum and aerobic packaging). TAPC was also significantly (p ⬍ 0.05) lower in vacuum-packaged (T2 and T4) as compared to aerobic-packaged (T1 and T3) products. Pettersen et al. (2004) reported that CO2 has a great inhibitory effect on common spoilage micro-organisms in chicken breast fillets. Nowak et al. (2006) observed that vacuum packaging reduces the number of aerobic bacteria during storage; many aerobic micro-organisms need only 0.5 per cent O2 to survive so that such packaging prevents only the logarithmic growth of many bacteria. TAPC was lower than the threshold limit (5.33 log10cfu/g) in the treated product in all the treatments throughout storage period (Frazier and Westhoff, 2008). It was evident that smoking caused a decrease in the number of the viable aerobic organisms in all the treatments on storage. Degirmencioglu et al. (2012) reported that vacuum


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12 T1

T1 T2 cC cBC

T3

640

TAPC (log10cfu/g)

2.5

2.0

T4 aBaB aAB aA

bCD bC abAB abA

dCD cdC

10

cdB cdB cdAdA

cB bcB abA

1.5

T2

cB cB

T3

cA cA

T4 bC bCD

8

bA

Odour score

3.0

bA

bB

6

aC aCD aAB aA

4


1.0 2

0.5

Figure 1. Changes in TAPC values (log10 cfu/g) (a) and odour score (b) of Vawksa rep during refrigerated storage (4 ⫾ 1°C)

0

0.0 Day 1

Day 5

Day 10

Day 15

Day 1

Day 5

Storage days

Storage days

(a)

(b)

Day 10

Day 15

Note: *Mean ± SD

packaging is the most effective method for restricting the increase in total viable count while studying the effect of vacuum and modified atmosphere packaging on shelf-life extension of minced meat. There was a gradual increase in the mean TAPC in all the treatments throughout the storage period. Statistical analysis revealed highly significant (p ⬍ 0.05) differences amongst the treatment throughout storage period. Coliforms were not detected in T3 and T4 except T1 (1.98 ⫾ 0.02log10cfu/g) and T2 (1.56 ⫾ 0.04 log10cfu/g) on day 15 of the storage period. It might be due to post-processing contamination. Further, it may be due to the antimicrobial effect of nisin, curing ingredient, smoking and vacuum-packaging methods. Irkin et al. (2011) reported that the number of coliforms increased in all the minced beef samples until the end of storage and was below the accepted limit (3 log10 cfu/g) except in control samples stored at 4°C. Salmonella was not detected in all the treatments throughout the storage period. Ahmad and Amer (2013) reported the absence of Salmonella in all the semi-dry fermented buffalo sausages at all stages during refrigerated storage (20°C) for 120 days. Similarly, yeast and mould were not detected in any of the treatments except T1 (1.78 ⫾ 0.08 log10cfu/g), T2 (1.56 ⫾ 0.07 log10cfu/g) on day 15 of the storage. It might be due to the post-processing contamination. However, the products (T3 and T4) treated with curing ingredients and nisin recorded negligible yeast and mould counts throughout the storage period, indicating the suppressive effects of the above ingredients on yeast and mould counts. Organoleptic evaluation Detection of spoilage by assessment of odour. The odour score [Figure 1(b)] of the all the treatments decreased as the days of storage advanced. Amongst the treatment groups, T4 enjoyed higher panel ratings for odour than others followed by T3 which fell within the acceptable limit up to day 15 of storage. In T1 and T2, the mean odour score was just


acceptable on day 15 of storage. The findings of the present investigation were in conformity with the results of Patil (2000) observed in chicken patties as they found their meat products acceptable and did not show any perceivable rancidity or off odour/ aroma up to 21 days. Sensory evaluation. Sensory panellists awarded higher (p ⬍ 0.05) colour and appearance scores to vacuum- (T2 and T4) than aerobic- (T1 and T3) packed products. Vacuum packaging protects the meat from colour fading which was due to low level of oxygen as reported by Kramlish et al. (1980). Pork chops stored in vacuum were more desirable in appearance and had more acceptable colour than aerobically stored chops (Doherty and Allen, 1998). Further, colour and appearance scores were better in T4 than others and comparable with T3. Colour and appearance scores followed a decreasing trend throughout storage. Mean flavour scores were higher (p ⬍ 0.05) in T4 than all other treatments. However, mean flavour scores for all the treatments were reduced with the advancement in the storage period. It decreased significantly (p ⬍ 0.05) due to increase in lipid oxidation, which can be correlated with the increase in TBA no. (Table I). Flavour deterioration might be due to microbial growth and oxidative rancidity in restructured pork rolls as reported by Devatkal et al. (2001). Texture and juiciness scores followed declining trend in aerobic-packaged products during storage; this resulted in higher moisture loss occurring in aerobic-packaged products than in vacuum-packaged products, which lead to harder texture and lower juiciness. Juiciness scores were comparable in T1 and T2 on day 15 of storage study. Mean texture and juiciness scores were significantly higher (p ⬍ 0.05) in T4 than all other treatments. Reddy and Rao (2000) reported that loss of moisture during storage resulted in lesser juiciness and texture score in pork nuggets and it is also agreement with the results of proximate composition. The overall acceptability of all the treatments decreased with the advancement of storage period. Overall acceptability scores were also significantly (p ⬍ 0.05) higher in T3 and T4 than in T1 and T2. Reduction in overall palatability scores with an increase in storage days was reported by Reddy and Rao (2000) in chicken loaves and by Awonrin (1993) in smoked chicken and guinea fowl sausages. Production economics of MVR vs TVR. The comparative cost for formulation of 25 kg TVR (T1 and T2) and MVR (T3 and T4) is presented in Table III. It includes the cost of raw materials required for preparation of TVR and MVR, which includes cost of wood for TVR and curing ingredients (salt, sugar, nitrate and nitrite), packaging cost, nisin, saw dust and electricity cost for MVR. Other charge like water, electricity, transportation, maintenance and rent of the building was similar for both TVR and MVR. The retail prices for these ingredients are relatively stable in our marketing system. The production cost of MVR was calculated as Rs 232.22/kg and Rs 222.42/kg. It was found that the production cost of MVR, which is otherwise found to be relatively much superior in terms of sensory and physicochemical properties, and, most importantly, the microbiological qualities were thought to be slightly higher than TVR, is much lower than the present market price of Vawksa rep in Aizawl city. Considering the above beneficial aspects, MVR would provide better scope and wider opportunities for marketing, besides commanding higher market price in comparison to TVR, as the consumers of the present-day society are more quality-conscious and ready to pay more


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Table III. Economics of Vawksa rep (smoked pork product)

Commodities used Pork (25 kg) Salt (3%) and Sugar (1.5%) Nitrate (150 mg/kg) and Nitrite (200 mg/kg) Packaging (LDPE pouches) (25 ⫻ 0.80) Nisin (Hi-media) @ 5 mg/kg Saw dust @ Rs 5 per bag Wood @ Rs 5 per log Electricity 18 KWh ⫻ Rs 3.5/KWh Water charge (150 litre ⫻ 0.07) Labour cost/day Transportation cost Maintenance cost Rent of building Total cost (25 kg) Cost (Rs/kg)

Traditional Vawksa rep (TVR) (Rs)

Modified Vawksa rep (MVR) (Rs)

5,000.00 – – – – – 100.00 – 10.50 200.00 100.00 150.00 150.00 5,560.50 222.42

5,000.00 26.25 17.00 20.00 48.63 20.00 – 63.00 10.50 200.00 100.00 150.00 150.00 5,805.38 232.22

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Further reading Boschkova, K. (1990), Mikrobiologiata Na Mesoto I Ribata, Higher Institute of Food and Flavour Industries, Plovdiv. Chen, G., Xiong, Y.L., Kong, B., Newman, B.C., Thompson, K.R., Metts, L.S. and Webster, C.D. (2007), “Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus) stored in different package systems at 2°C”, Journal of Food Science, Vol. 72 No. 8, pp. 442-449. Harrigan, W.F. and McCance, M.E. (1976), Laboratory Methods in Food and Dairy Microbiology, Academic Press, London. Kulshrestha, S.A. and Rhee, K.S. (1996), “Precooked reduced fat beef patties, chemical and sensory quality as affected by sodium ascorbate, lactate and phosphatase”, Journal of Food Science, Vol. 61 No. 5, pp. 1052-1057. Corresponding author Lalchamliani can be contacted at: [email protected]

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