Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

Abstract

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4^oC and -20^oC. Samples preserved at 4^oC were stored in the refrigerator for 21 days and were analyzed on 7^th day, 14^th day and 21^th day and samples preserved at -20^oC were stored in the refrigerator for 60 days and were analyzed on 15^th day, 30^th day, 45^th day and 60^th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.

DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280

Progress. Agric. 24(1&2): 149 - 158, 2013