Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.
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abstract
Replacement of commercial chemical preservative (Vinegar) by incorporating fermented bamboo shoot (FBS) products partially or completely and their effect on physicochemical, microbial and shelf life qualities on pork pickle products was studied. Different FBS products such as FBS extract, paste and powder were incorporated in the pork pickle products at the level of 50 to 100% with or without vinegar and stored at room temperature for 90days. Highest pH values and lowest titrable acidity was recorded in products with 50 and 100% FBS powder. No significant differences were observed with respect to proximate composition i.e. percent moisture, protein, fat and ash contents among the products except the product with 100% FBS powder which had significantly (p<0.01) lower moisture content. Microbial load (Log total plate counts) and thiobarbituric acid (TBA) values were found to be increasing as the storage periods were advancing. Except the product with 100% FBS powder which could be stored for 30days only, other products could be stored upto 90days without any physicochemical and microbial problems. It can be concluded from this study that natural and organic FBS extract and paste can be used successfully replacing the conventional chemical preservative (Vinegar) for preparation of pork pickle products and preserved more than 90days at room temperature. However, FBS powder can be used for preservation of the pickle products for a short period (30days).
