Effect of ginger extract and papain powder incorporation on physico-chemical and microbial quality of buffalo male calf meat rolls during refrigeration (4±1 °C) storage studies

The study was conducted with an objective to evaluate the effect of Ginger Extract and Papain Powder on shelf life of buffalo male calf meat rolls at refrigeration (4±1 °C) storage. The meat rolls were prepared with incorporation of 5% Ginger Extract (GE1) and 0.25% Papain Powder (PP1) and Combination of Ginger extract and Papin Powder in ration of 1:3 and compared with control (C) meat rolls. The products were assessed for their physico-chemical, sensory and microbiological quality at 0, 4, 8, 12, and 16 days. However, the sensory scores and moisture content decreased and microbial load, TBA value and free fatty acids (FFA) increased as the days of storage increased for control as well as treated products. The rate of decline in sensory score and moisture content and rate of increase in microbial load, TBA vale and FFA during storage were higher in control samples as compared to treated meat rolls. It was concluded that Ginger Extract (5%) and Papain Powder (0.25%) incorporation also showed their antioxidant and antimicrobial effects, by keeping the treated products organoleptically acceptable and microbiologically safe up to16 days of refrigeration storage.