Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets

Pramod Kumar Singh (Department of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, Jammu and Kashmir, India)
Sunil Kumar (Department of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, Jammu and Kashmir, India)
Z. F. Bhat (Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India)
Pavan Kumar (Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 9 February 2015

Abstract

Purpose

This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

Design/methodology/approach

Three levels of sorghum flour, namely, 2, 4 and 6 per cent, were incorporated in the formulation, and the products developed were assessed for various physicochemical, sensory, texture and colour parameters. Chevon cutlets containing optimum level of sorghum flour were treated with clove oil (100 ppm) and evaluated for storage quality for 15 days under refrigerated conditions (4 ± 1°C). The products were analysed for various physicochemical, microbiological and sensory parameters.

Findings

Crude fibre, texture parameters, i.e. hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and product redness value, showed significant (p < 0.05) increasing trend, whereas moisture per cent, fat content and overall acceptability decreased significantly (p < 0.05) with increasing levels of incorporation. Chevon cutlets containing 6 per cent sorghum flour were optimized as best. Thiobarbituric acid-reactive substance value (mg malonaldehyde/kg), total plate count (cfu/g) and psychrophillic count (cfu/g) showed a significant increasing trend (p < 0.05), whereas all the sensory parameters decreased significantly (p < 0.05) with increasing days of storage. The products were successfully stored for 10 days under refrigerated conditions (4 ± 1°C) without marked loss in quality.

Originality/value

The paper has demonstrated the potential of sorghum as a fibre source in the development of designer chevon cutlets and effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

Keywords

Citation

Singh, P.K., Kumar, S., Bhat, Z.F. and Kumar, P. (2015), "Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets", Nutrition & Food Science, Vol. 45 No. 1, pp. 145-163. https://doi.org/10.1108/NFS-02-2014-0017

Publisher

:

Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited

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