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International Journal of Meat Science

Year: 2012 | Volume: 2 | Issue: 2 | Page No.: 27-33
Research Article

Garcinia cambogia Fruit Extract Enhances the Shelf Life of Pork Fry in Room Temperature

K.S. Bhuvana
Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Pondicherry-605 009, India
P.K. Mandal
Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Pondicherry-605 009, India
U.K. Pal
Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Pondicherry-605 009, India
Natural preservation of meat and meat products is one of the important areas of meat science research. It was observed that the traditional pork curry (with addition of Garcinia cambogia fruit extract) of Coorg district, Karnataka, India had a longer shelf-life and higher acceptability. Hence, a study was conducted to assess the bio-preservative effect of the aqueous extract of G. cambogia fruit (Kachampuli in Coorgi). The pork cubes of 1 cm3 were marinated with salt (1.75%) and dry spice mixture (2%), shallow fried in low flame for 45 min in sunflower oil (10%) along with the green curry stuff. The aqueous extract of G. cambogia fruit was added at levels of 1 and 2%. The treated products along with a control were stored at room temperature analyzed for physico-chemical, microbiological and sensory quality. The results indicated that the pH of the pork fry was significantly (p<0.05) lower in the treatment 1 and 2 (5.32 and 5.1) compared to the control (5.84). The Thiobarbituric acid reacting substances (TBARS) and tyrosine values of the pork fry with 1% extract (1.65 mg malonaldehyde kg-1 and 5.57 mg kg-1) were also significantly (p<0.05) lower than that of the control (1.94 mg malonaldehyde kg-1 and 6.73 mg kg-1). The standard plate count remained within safe limits up to 6th day of storage in case of the treatments (3.84 log colony forming units gram-1) whereas, the control samples with SPC of 4.92 log CFU g-1 deteriorated after 48 h of preparation. The flavor, texture, juiciness and overall acceptability were better for both the treated pork fry throughout the study. The use of aqueous extract of Garcinia cambogia fruit at 1% level was optimum for the room temperature preservation of the pork fry for about six days.
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