Mutton curry

Abstract: Conditions for the preparation of mutton curry suitable to Indian palate were standardized. The mutton curry thus prepared was preserved by hurdle technology, employing various hurdles like water activity (a w ), pH, preservative (pres.), high temperature (F), low temperature (t) and oxido-redox potential (Eh) to obtain convenience intermediate moisture product, which after a few minutes of heating in boiling water could be served in the curry form. The product having 37.68% moisture, 33.15% fat and 5.58 pH was stable for more than four months at ambient temperature of 27±2°C and more than six months at refrigerated temperature of 3±2°C. Chemical quality indices like free fatty acids (FFA), peroxide value (PV) and thiobarbituric acid value (TBA), texture (Warner-Bratzler shear value) as well as microbial and sensory qualities were evaluated and statistically analysed. Changes of these quality parameters during storage were monitored and tabulated. The product had a longer storage life at refrigeration than at ambient temperature and in paper-foil-polyethylene pouches than in polypropylene pouches. La production de viande de mouton de l'Inde represente plus de 21% de la production mondiale et 19% de la production de viande en Inde. La preservation de la qualite de la viande peut se faire par la technologie des barrieres qui consiste en une combinaison de plusieurs parametres physicochimiques comme l'a w , le pH, la temperature, l'ajout d'additif ou de substance antimicrobienne etc. Dans cette etude, les conditions pour la preparation de curry de mouton adapte au gout indien sont standardisees. Le curry de mouton, ainsi prepare, est conserve par la combinaison des parametres a w , pH, agent de conservation, temperature elevee, temperature basse, et potentiel d'oxydoreduction pour obtenir un produit a teneur en eau intermediaire, qui, apres quelques minutes de chauffage dans de l'eau bouillante, puisse etre servi sous forme de curry.