Optimization of Humectants During Preparation of buffalo Jerky type product and its storage stability

Abstract

The present study optimized the concentration of different humectants in pretreatment infusion by response surface methodology. The concentration of salt, sucrose, brown sugar, maltodextrin and citric acid used were 0 to 9 g, 0 to 9 g, 0 to 3 g, 0 to 3 g, and 0 to 3 g respectively. The best-optimized sample obtained through DE® and sensory analysis was compared with the control sample (without pretreatments of humectants) concerning storage stability for 30 days in 5 days intervals at 5% level significance. From graphical and numerical optimization, the optimized combination obtained was 4 g salt, 2 g sucrose, 2 g brown sugar, 1.5 g maltodextrin, and 0.5 g citric acid giving buffalo jerky with moisture content, water activity, fat content, crude protein, ash content, pH of 10.96%, 0.63 at 20.5 ⁰ C, 4.51%, 85.47%, 8.4% and 5.62 respectively. The sensory and microbial quality of the buffalo jerky prepared from pretreated humectants mixture meat was found significantly superior to untreated (control) samples, with comparable proximate compositions. Salt concentration was more effective in reducing the water activity of the jerky than other humectants used in the present study. Crude protein content and pH were not significantly different (P>0.05) between the optimized sample and control sample whereas moisture content, fat, ash content, and water activity were significantly different (P<0.05). There was a significant difference (P<0.05) between the optimized and control samples in terms of storage stability. The optimized jerky sample was stable for 30 days at room temperature without any decrease in sensory quality and microbiological spoilage to the control jerky sample which lasted for only 20 days at room temperature.