Preserving freshness of chevon under superchilling storage Huke V.G., Rathod K.S.*, Badhe S.R., Dhok A.P., Patil A.R., Mundhe B.L., Pawar P.P. Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur - 440 006, Maharashtra *E-mail address: kishorrathod@mafsu.in
Online Published on 12 February, 2024. Abstract Superchilling is a new concept where the product temperature is lowered by 1 to 2°C below the initial freezing point to preserve the freshness of the product. Freshness of aerobically packed chevon was studied under two superchilling (ST1: -0.5±0.5 and ST2: -2.0±0.5°C) and frozen (-20±1°C) temperatures. During the storage period of 28 days, moisture content in frozen chevon was significantly (P<0.05) lower than both superchilled samples. Protein and fat contents of both the superchilled samples decreased significantly (P<0.05) during the storage. Nevertheless, the protein content in the chevon stored at 2.0±0.5°C was 21.16% and significantly (P<0.05) higher than the chevon stored at superchilling (-0.5±0.5°C) and frozen temperature. Superchilled chevon had significantly (P<0.05) lower extract release volume and thiobarbituric acid reactive substances values which decreased at the end of storage. Similarly, the tyrosine value was increased significantly (P<0.05) in both samples during the entire storage period. There was significant (P<0.05) reduction in water holding capacity of frozen chevon compared to superchilled chevon. Total plate count was significantly (P<0.05) higher in the chevon sample stored at -0.5±0.5°C than in the other two treatments. The total plate count and psychrophilic counts increased during the entire storage period. The study concluded that storage of chevon at superchilling temperature of -2.0±0.5°C could be an effective method in preserving the freshness of chevon up to 28 days taking into consideration colour, juiciness and overall acceptability. Top Keywords Chevon, Frozen meat, Shelf life, Storage, Superchilling. Top |