Effect of Incorporation of Tribulusterrestris (Gokshura) on pH of Cooked Chevon Sausages

Sabahunoor ., Zuhaib Fayaz Bhat

Abstract


A Study was undertaken to explore the possibility of utilization of Tribulusterrestris(Gokshura)as
an alternative to synthetic preservatives in meat products. Chevon sausages were used as a model
meat product and incorporated with different concentrations of Tribulusterrestris (0.25%, 0.50%,
0.75%) and were vacuum packed and assessed for pH under refrigerated (x B 1 1oC) conditions at
regular intervals of 0, 14, 28, 42 and 56 days. Incorporation of Tribulusterrestris significantly (P less than 0.05)
lowered pH as compared to control.

Keywords


Tribulusterrestris, pH, chevon sausages, vacuum packaging, storage studies

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DOI: http://dx.doi.org/10.21887/ijvsbt.v12i4.7672

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