Effect of carrageenan edible film with oleoresins of Piper nigrum (black pepper) on quality of buffalo meat steaks

This study was aimed to develop carrageenan edible film with oleoresin of Piper nigrum (black pepper) and to study its effect on the quality and shelf life of buffalo Longissiumus dorsi steaks during chiller storage at 4 ± 1 °C. Steaks wrapped with carrageenan edible film with 0.5 percent pepper oleoresin (T1) were compared with those wrapped with edible film without oleoresin (T1) and unwrapped (C) steaks for physico-chemical, microbiological and sensory characteristics. Drip loss and cooking loss of C were higher on all days compared to others. C and T1 showed significant increase in pH on storage. Thiobarbituric acid reacting substances numbers of C were significantly higher. Tyrosine values significantly increased on storage for all. C had higher ‘L’ values when compared to treatments and T2 had lower ‘a’ values compared to C and T1. C and T1 showed significant decrease in ‘b’ values across the storage days. Total phenolic content of pepper oleoresin was found to be 15.51±0.79 μg TAE /ml, and DPPH radical scavenging activity of oleoresin containing carrageenan solution was 37 ± 0.18%. C and T1 had higher total viable and psychrotropic counts on day 12 compared to T2. Flavour, juiciness and overall acceptability sensory scores of cooked steaks did not vary across storage till the respective day of spoilage C and T1 had shelf life of 6 days and T2 had a shelf life of 12 days. Carrageenan edible film with pepper oleoresin doubled the shelf life of meat steaks without affecting the sensory attributes under chiller storage.

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