Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista-A traditional meat product of India

Present study was aimed to evaluate the antimicrobial and antioxidant effects of different spices on rista during ambient and refrigerated (4±1 °C) conditions for storage period of 25 days. The rista treated with cumin acted as S1, clove treated as S2, cardamom treated as S3 and without spices as control (C). S1 samples exhibited higher values of DPPH (13.76% inhibition), ABTS (34.48%, inhibition), TPC (28.91 mg GAE/kg) and RP (0.53 abs. 700 nm) as compared to Control, S2 and S3 samples during ambient and refrigeration storage. The SPC (log10cfu) was lower in S1 (6.35) than those of S2 (6.44), S3 (l6.46) and C (7.78) samples during the refrigerated storage. S1 maintained significantly (P ≤ 0.05) lower values for TBARS (0.77 mg MDA/kg), FFA (0.21%) and POV (25.17 meqO2/kg) during storage at refrigerated temperature as compared to ambient storage. These results demonstrate that clove spice used in the rista are highly effective against microbial growth and lipid oxidation and show greater potential as a natural antioxidant in the product during storage. Further rista treated with spices maintained higher values for the sensory attributes throughout the storage period.