Storage Stability of Vacuum Packaged Traditional Pork Product Incorporated with Silam (Perilla frutescens [L] Briton) Seeds at Refrigeration Temperature (4±1°C)

The present study was conducted to investigate the effect of vacuum packaging on physicochemical, microbial and sensory properties ready-to-eat pork curry with silam (Perilla frutescens [L] Britton) seeds, a traditional cuisine from Nagaland. parameters were studied at regular intervals 0, 5, 10 15 days refrigerated storage (4 ±1 °C). A significant (p<0.01) decrease in pH, moisture crude protein observed increasing time. increase TBARS tyrosine levels microbiological numbers increased However, throughout period, all bacterial counts within acceptable limits silam. product showed no symptoms 15th day terms quality up under packaging. Thus, shows that could be useful improve shelf life without compromising physico-chemical, product.