Effect of natural preservatives on sensory and microbiological properties of quail egg pakoda
2013
Goswami, M. | Pathak, V. | Singh, V. P. | Nayak, N.K. | Upadhyay, S.
The quail egg pakoda was developed by incorporation of two natural antioxidants viz. 0.75% clove powder and 0.5% curry leaf powder separately. The products were evaluated for physic-chemical, proximate analysis and sensory evaluation of 0, 3, 6 and 9ᵗʰ day of storage whereas microbiological qualities of the product were evaluated on 1, 4, 7 and 10ᵗʰ day of storage. The pH, cooking yield and weight gain were non significantly higher in clove powder treated pakoda. The mean TBA and FFA values were significantly lower in natural antioxidant treated quail egg pakoda as compared to control. Mean protein, fat and ash content were non significantly and the moisture content was significantly higher in clove powder treated egg pakoda. The mean TPC, yeast and mould count and psychrophillic count were significantly (P<0.05) lower in both the treatments as compared to control. The mean sensory scores were found to be the highest for 0.5% clove powder incorporated quail egg pakoda for all sensory attributes and the flavor was very much liked by the sensory panelists. the quail egg pakoda with 0.5% clove powder was selected as the best treatment on the basis of various physico-chemical properties and sensory evaluation.
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