Effect of Polyphosphates on quality and shelf-life of Shami Kebabs prepared from spent goat meat

Shami Kebab, a course ground meat product was prepared from spent goat meat, spices, condiments and with or without polyphospates (control) mixture and evaluated for yield, quality and shelf-life. The yield of kebabs, pH, total acidity, shear force value and proximate composition were recorded. The study revealed higher (p < 0.01) treatment means score for general appearance, flavour, texture, juiciness, springiness and overall acceptability than control. Treatment has no significant effect on pH, TA, shear force value, proximate composition, standard plate count (SPC), psychrotrophic bacteria, and yeast and mould counts. Kebabs irrespective of the treatment, revealed significant changes in shear force, moisture ether extract, SPC, psychrotrophic bacteria, and yeast and mould counts during refrigerated storage at 4 +/- 1degreesC for 0, 7, 14 and 21 days. There was a marked increase in SPC, psychrotrophic bacteria, yeast and mould counts in kebab, after day 14 of storage. Although, regardless of treatment, the mean organoleptic scores did not reveal significant change with storage time up to 14 days, the product prepared with polyphosphates was consistently preferred over untreated (control) up to 14 days storage. Results of the study indicate that addition of phosphates to Shami kebabs prepared from spent goat goat meat had definite edge over control in improving quality and palatability.