Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)

Mir, Sajad Ahmad; Wani, Shoib Mohmad; Naseem, Zahida; Rizwan, Danish

doi:10.1186/s43014-022-00115-y

Food Production, Processing and Nutrition

Table 5 Physicochemical properties of traditional meat product during refrigerated & ambient storage

From: Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)

Conditions	Parameters	Treatments	Storage period (days)
			0	5	10	13	15
Refr.	TVB-N	C	0.79 ± 1.04^eQ	1.48 ± 0.33^dP	3.92 ± 1.01^cP	5.40 ± 1.13^bP	10.57 ± 1.03^aP
		SDA	0.36 ± 0.57^eS	0.87 ± 0.99^dS	1.86 ± 1.61^cS	3.68 ± 1.07^bS	4.94 ± 1.27^aS
		PL	0.64 ± 0.82^eR	1.18 ± 1.59^dQ	2.27 ± 0.49^cQ	3.95 ± 1.58^bQ	5.55 ± 0.95^aQ
		CL	0.93 ± 1.05^eP	1.01 ± 0.44^dR	2.11 ± 1.52^cR	3.84 ± 2.47^bR	5.31 ± 1.07^aR
	Total sulfhydryl content	C	56.91 ± 2.73^aP	48.14 ± 2.88^bP	41.85 ± 1.29^cP	38.41 ± 2.67^dP	31.25 ± 1.62^eP
		SDA	38.21 ± 3.81^aS	31.41 ± 1.53^bS	28.63 ± 2.14^cS	26.07 ± 1.81^dS	20.48 ± 2.05^eS
		PL	44.83 ± 2.11^aQ	36.71 ± 3.04^bQ	32.22 ± 1.94^cQ	29.29 ± 2.13^dQ	25.22 ± 2.18^eQ
		CL	42.17 ± 1.84^aR	33.05 ± 2.24^bR	30.84 ± 2.15^cR	27.52 ± 2.72^dR	22.63 ± 2.44^eR
	Protein solubility	C	68.58 ± 1.03^aP	64.35 ± 2.15^bP	58.19 ± 1.06^cP	53.53 ± 2.21^dP	47.71 ± 1.04^eP
		SDA	64.65 ± 3.05^aS	57.43 ± 3.26^bS	50.37 ± 2.17^cS	47.95 ± 1.10^dS	41.25 ± 1.12^eS
		PL	67.93 ± 2.13^aQ	63.49 ± 2.18^bQ	54.42 ± 1.02^cQ	50.01 ± 1.11^dQ	45.39 ± 2.16^eQ
		CL	66.08 ± 1.10^aR	61.64 ± 1.42^bR	52.57 ± 2.06^cR	49.32 ± 2.10^dR	43.98 ± 1.02^eR
Amb.	TVB-N	C	0.91 ± 0.35^eQ	1.82 ± 0.42^dP	4.96 ± 0.14^cP	6.83 ± 0.13^bP	13.38 ± 0.96^aP
		SDA	0.44 ± 0.56^eS	1.07 ± 0.55^dS	2.17 ± 0.28^cS	4.54 ± 1.23^bS	6.86 ± 1.22^aS
		PL	0.73 ± 0.49^eR	1.43 ± 0.42^dQ	2.96 ± 0.21^cQ	4.97 ± 0.36^bQ	7.88 ± 1.16^aQ
		CL	0.97 ± 0.54^eP	1.21 ± 0.31^dR	2.87 ± 0.73^cR	4.60 ± 0.85^bR	7.31 ± 0.93^aR
	Total sulfhydryl content	C	59.16 ± 2.03^aP	54.33 ± 2.01^bP	51.28 ± 1.33^cP	43.24 ± 1.23^dP	37.18 ± 0.92^eP
		SDA	43.31 ± 0.41^aR	41.28 ± 0.62^bS	37.23 ± 1.83^cS	34.19 ± 3.03^dS	29.15 ± 2.05^eS
		PL	46.41 ± 3.04^aQ	44.36 ± 2.13^bQ	40.32 ± 1.44^cQ	38.28 ± 1.02^dQ	33.24 ± 1.03^eQ
		CL	44.12 ± 2.23^aS	42.39 ± 3.03^bR	39.34 ± 1.24^cR	36.30 ± 1.16^dR	31.26 ± 0.96^eR
	Protein solubility	C	66.34 ± 1.26^aP	61.67 ± 1.32^bP	54.07 ± 2.08^cP	44.54 ± 1.23^dP	37.26 ± 1.22^eP
		SDA	59.53 ± 2.29^aS	54.83 ± 1.24^bS	48.96 ± 1.20^cR	37.17 ± 1.06^dS	30.48 ± 0.96^eS
		PL	63.61 ± 1.14^aQ	58.13 ± 2.81^bQ	51.17 ± 1.53^cQ	42.90 ± 1.15^dQ	35.71 ± 2.13^eQ
		CL	61.21 ± 1.81^aR	56.41 ± 1.53^bR	46.63 ± 1.87^cS	40.07 ± 2.51^dR	33.48 ± 2.05^eR

All values are mean ± standard deviation of three replicates (n = 3)
Values followed by same letter in a row and in the column do not differ significantly (p ≤ 0.05). The letters ‘a, b, c, d …’ denote difference within a row and ‘P, Q, R …’ within a column
C: control; SDA: gravy treated with 0.25% sodium diacetate; PL: gravy treated with 2.5% potassium lactate; CL: gravy treated with 2.5% calcium lactate

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ISSN: 2661-8974

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