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EFFECT OF CO-EXTRUDED FILM ON THE
SHELF STABILITY OF SLICED SALTED PORK MEAT PRODUCT
ABSTRACT
The study
evaluated the efficiency of co-extruded polypropylene (PP) and low density
polyethylene
(LDPE) in
extending the shelf-stability of unam inung traditional meat product during
storage under
ambient
conditions. Fresh pork was processed, in traditional way, into unam inung meat
product and stored for 6 months, under ambient room conditions as unpackaged,
clay pot packaged (traditional method), and those packaged in polypropylene
(PP), low density polyethylene (LDPE) and co-extruded polypropylene/low density
polyethylene (PP/LDPE). Samples were withdrawn at intervals of one month for
evaluation of quality changes. Results show that the storage room temperature
(25.95-27.91oC) and relative humidity (68.25-77.42%) are suggestive of typical
diurnal conditions during the beginning of rainy season in South Eastern States
of Nigeria. Relative humidity (RH) which was 69.55% at the beginning of storage
reduced to 68.29% in the 2nd month of storage and subsequently increased
thereafter to 77.42% in the 5th month of storage. Due to increasing RH from the
second month of storage, all products increased in moisture content,
consequently leading to increases in water activity and reduction in crude
protein, fat and salt content due to dilution effect resulting from mass
action. These changes were greater in the unpackaged and clay pot packaged
samples due to greater access to air and moisture but least in the PP/LDPE coextruded
film due to greater restriction to air and moisture transmission. Owing to
increasing moisture and water activity from the second month of storage,
protein hydrolysis became the dominant protein deteriorative reaction, leading
to increases in protein solubility and pH, particularly in the unpackaged but
significantly least in the PP/LDPE co-extruded plastic film. Thiobarbituric
acid reactive substances (TBARS) and free fatty acids (FFA) results suggest
that both oxidative and hydrolytic rancidity were occurring in the samples but
the extent was very low and did not lead to detectable rancidity in any sample.
The
reactions of the antioxidant vitamins (A,C and E) must have been effective
in
preventing detectable rancidity, as they all have significant (p<0.05)
correlations {r(Vitamin
C/TBARS) =
-0.743, r(Vitamin C/FFA) = -0.586, r(Vitamin A/TBARS) = -0.882, r(Vitamin
A/FFA) = – 0.794, r(Vitamin E/TBARS) = -0.753 and r(Vitamin E/FFA) = -0.831}.
All the vitamins continued to reduce during storage. Total viable count and
mould count significantly (p<0.05) increased in the
unpackaged
samples throughout storage period presumably due to greater access to moisture
and air.
These counts
reduced in the plastic film packages, particularly PP/LDPE package, probably due
to
restricted/lower
availability of oxygen and moisture. Although all the sensory attributes
slightly reduced during storage, the reductions did not lead to significant
loss of acceptability. All deteriorative reactions/changes were more adverse in
the unpackaged samples and clay pot packaged samples compared co-extruded
PP/LDPE packaged samples. Thus, unam inung packaged with co-extruded PP/LDPE
plastic film is acceptable up to 6 months of storage at ambient room conditions
without much loss in quality. On the other hand, the unpackaged and clay pot
packaged samples showed much instability and spoilage that they were discarded
after about 3 and 5 months respectively.
TABLE OF CONTENT:
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
1.2 Statement of the
Research Problem
1.3 Objectives of the
Study
1.4 Significance of
the Study
1.5 Research Questions
1.6 Research
Hypothesis
1.7 Conceptual and
Operational Definition
1.8 Assumptions
1.9 Limitations of the
Study
CHAPTER TWO
LITERATURE REVIEW
2.1 Sources of
Literature
2.2 The Review
2.3 Summary of
Literature Review
CHAPTER THREE
RESEARCH METHODOLOGY
3.1 Research Method
3.2 Research Design
3.3 Research Sample
3.4 Measuring
Instrument
3.5 Data Collection
3.6 Data Analysis
3.7 Expected Result
CHAPTER FOUR
DATA ANALYSIS AND RESULTS
4.1 Data Analysis
4.2 Results
4.3 Discussion
CHAPTER FIVE
SUMMARY AND RECOMMENDATIONS
5.1 Summary
5.2 Recommendations
for Further Study
References
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