International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:9, September, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 734-742

Effect of Starter Cultures and Methods of Packaging on Quality Characteristics of Pork Ham
P. Gogoi, R.N. Borpuzari* and T. Borpuzari
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati – 781 022, Assam, India
*Corresponding author

Wet cured pork hams inoculated with Lactobacillus acidophilus and Micrococcus varians483 had higher total viable count, lactic acid bacteria and Micrococcaceae counts and lower Enterobacteriaceae and coliform counts. pH of the inoculated hams was lower. ERV, WHC and aw decreased significantly with storage period. MAP was found to be better in maintaining reduced aw during refrigeration storage of hams. Starter culture inoculated hams of 60th d of storage had significantly higher TVC, LAB and Micrococcaceae count and significantly lower Enterobacteriaceae and coliform counts. MAP lowered the TVC, LAB, Micrococcaceae and Enterobacteriaceae counts significantly whereas, the coliform counts were significantly lower in VP than the MAP samples. Starter culture inoculated hams were superior in terms of their sensory properties and those packaged under MAP were rated better than the VP samples.

Keywords: Pork Ham, Micrococcaceae, LAB.

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How to cite this article:

Gogoi, P., R.N. Borpuzari and Borpuzari, T. 2017. Effect of Starter Cultures and Methods of Packaging on Quality Characteristics of Pork HamInt.J.Curr.Microbiol.App.Sci. 6(9): 734-742. doi:
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