Optimization of Humectants During Preparation of buffalo Jerky type product and its storage stability
Date
2022
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Food Technology
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.
Description
Keywords
Buffalo meat, Chemical composition