Shelf-life Studies of Pork Nuggets Incorporated with Natural Humectants and Antioxidants during Storage at Refrigeration Temperature under Vacuum Packaging

Abstract

The shelf life and quality of meat products are significantly influenced by oxidative spoilage and microbial deterioration, traditionally controlled using synthetic additives. However, increasing consumer concerns regarding the health risks of chemical preservatives have driven the demand for natural humectants and antioxidants as safer and more acceptable alternatives.  This study evaluated the effect of natural humectants and antioxidants on the quality and shelf life of pork nuggets stored under refrigeration (4 ± 1°C) in vacuum packaging. Five formulations were prepared: Control, T1 (chemical humectants and antioxidants), T2 (chemical humectants with natural antioxidants), T3 (natural humectants with chemical antioxidants), and T4 (natural humectants and natural antioxidants). Samples were analysed periodically for physicochemical, microbiological, colour, and sensory attributes. Results showed a significant increase (p<0.01) in pH and TBARS values during storage; however, treated samples, particularly T4 and T2, exhibited lower values, indicating reduced lipid oxidation. Proximate analysis revealed better moisture control and higher protein content in treated products. Total plate count increased over time but remained lower in treatments containing natural antioxidants, while yeast, mould, coliforms, and Staphylococci were not detected. Colour stability was better maintained in treated samples, and sensory scores declined gradually but remained higher in T4 and T2. Overall, pork nuggets with natural humectants and antioxidants (T4) showed superior quality, safety, and acceptability. The study highlights the potential of natural additives as effective alternatives to synthetic compounds for extending shelf life of meat products under refrigeration.