Effect of Incorporation of Tribulus terrestris on Microbiology Characteristic of Cooked Chevon Sausages

Abstract

Aims: To Study the effect of incorporation of Tribulus terrestris/Gokshura (a natural meat preservative) on microbiology characteristic of cooked chevon sausages (goat meat sausages). Methodology: Meat emulsion for chevon sausages was prepared and was divided in four parts, as follows  first part was kept as control and in which  Tribulus terrestris/Gokshura  was not added and rest three parts were incorporated with different levels of  Tribulus terrestris/Gokshura  viz. being T1 (0.25%), T2 (0.50%), T3 (0.75%). All samples were vacuum packaged and assessed for microbiological characteristic under refrigerated (41°C) conditions at regular intervals of 0, 14, 28, 42 and 56 days. Three independent experimental trials of the study were conducted and were carried out with duplicate sample analysis (n=6). Results: Incorporation of Tribulus terrestris shows significant (P<0.05) effect on the microbiological characteristics of the products as treated products showed significantly lower values for microbial and yeast and mould counts. Based on microbiological parameters, the products incorporated up to 0.75% extract (T3) of Tribulus terrestris were optimized as best and the products remained safe up to 42nd day of refrigerated storage. Conclusion: Tribulus terrestris successfully improved the shelf life of the products by decreasing the microbiological growth during refrigerated (41°C) storage, thus it is suggested to use it commercially as a natural meat preservative in meat industry.