Vol. 12, Special Issue 7 (2023)

Author(s):
BV Vivekananda Reddy, V Monish, T Mounika, GV Bhaskar Reddy, E Naga Mallika and Bidyut Prava Mishra

Abstract:
The study aimed to examine the impact of two antioxidants, lemon grass essential oil (a natural antioxidant) and butylated hydroxytoluene (a synthetic antioxidant), on the quality of raw ground pork stored in refrigeration. The study assessed various physico-chemical characteristics such as pH, Thiobarbituric acid reactive substances, peroxide values, microbial characteristics, as well as sensory characteristics over a period of 12 days. The inclusion of lemon grass essential oil in the ground pork resulted in reduced lipid oxidation and microbial counts compared to the control and synthetic antioxidant samples. Additionally, the sensory characteristics of the samples with lemon grass essential oil were preferred by the evaluators. These findings indicate that the use of natural antioxidants can improve the stability and safety of raw ground pork, thereby extending its shelf-life.