Combined effects of vacuum packaging and green bell pepper (Capsicum annuum L.) paste on the refrigerated stability of restructured buffalo meat steaks

Abstract:

This study evaluated the combined effects of vacuum packaging and green bell pepper (Capsicum annuum L.) paste on the refrigerated stability of restructured buffalo meat steaks. Five treatment conditions were compared: aerobic packaging without pepper paste, vacuum packaging without pepper paste and vacuum packaging with 5%, 10% or 15% pepper paste. Six matched manufacturing batches were stored at 4±1°C for 20 days and analysed on days 0, 5, 10, 15 and 20. Physicochemical, oxidative, colour, microbial, textural and sensory properties were determined. Treatment condition, storage day and their interaction significantly affected all 29 analysable variables (P< 0.01). Vacuum packaging alone reduced day-20 thiobarbituric acid reactive substances from 1.90 to 0.843 mg malondialdehyde/kg, metmyoglobin from 56.10% to 23.22% and total plate count from 7.33 to 5.33 log₁₀ colony-forming units/g compared with aerobic packaging. Overall acceptability correspondingly increased from 3.04 to 5.00. Pepper-paste incorporation provided additional concentration-dependent protection. The vacuum-packaged formulation containing 15% paste recorded the lowest day-20 thiobarbituric acid reactive substances, protein carbonyl content, metmyoglobin and total plate count at 0.375 mg malondialdehyde/kg, 1.70 nmol/mg protein, 11.20% and 3.94 log₁₀ colony-forming units/g respectively. However, the 10% formulation achieved the highest day-20 overall acceptability of 6.12 compared with 5.99 for the 15% formulation. Vacuum packaging substantially delayed refrigerated deterioration while green bell pepper paste provided complementary antioxidant and antimicrobial protection. Incorporation at 15% maximised preservation whereas 10% provided the best balance between stability, texture and sensory acceptability.