Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product)

Abstract

Purpose

The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a traditional smoked pork product of Mizoram known as Vawksa rep, under different packaging conditions.

Design/methodology/approach

Meat cuts (preferably ham) were cut into small pieces of uniform size and allotted to four different treatment groups, namely, T₁ (Traditional Vawksa rep + Aerobic packaging); T₂ (Traditional Vawksa rep + Vacuum packaging); T₃ (Modified Vawksa rep + Aerobic packaging) and T₄ (Modified Vawksa rep + Vacuum packaging). Vawksa rep is traditionally produced by light smoking of pork chunks. Modification was carried out by applying curing prior to smoking and applying nisin to the pork chunks after smoking and before packaging. The products were compared on the basis of physicochemical, microbiological, proximate composition and sensory qualities at five days interval under refrigerated (4 ± 1°C) conditions.

Findings

Among the treatments, pH was recorded significantly lower for T₄ as compared to other treatments with the advancement of the storage periods. The mean tyrosine value and thio-barbituric acid number of all the treatment show increasing trend with the advancement of the storage period. T₄ had better microbiological quality than other treatments, with lower aerobic plate count, Coliform count and Yeast and Mould count. Aerobic plate count was found to differ significantly (p < 0.05) throughout the period of storage. Coliform and Yeast and Mould counts were not detected in T₃ and T₄ on entire storage period. The sensory evaluation revealed highest scores for appearance, flavour, texture, juiciness and overall acceptability for T₄ than other treatments.

Originality/value

The manuscript has stated that combination of curing ingredients and nisin improved all the attributes (physicochemical, microbiological and sensory) and also ensured a longer shelf-life of the product.

Citation

Lalchamliani, L., Hazarika, P., Singh, T.P. and Talukder, S. (2015), "Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product)", Nutrition & Food Science, Vol. 45 No. 4, pp. 634-645. https://doi.org/10.1108/NFS-02-2015-0016