author(s)
Santanu Nath, Saifur Rahaman, Pragati Hazarika, VV Kulkarni, Keshab Debnath, Kuldeep Kalita and Aryabhatta Ghosh

abstract
Wahan Mosdeng is a traditional Tripuri dish, made with pork. This present study was conducted to developed an alternative form of Modified Wahan Mosdeng with a high shelf-life. Modified product was prepared by boiling the uniform 1.5 – 2 cm meat along with fatty tissue cut, in the presence of common salt, Ginger, Turmeric powder, with further addition of 1% vinegar, 2.5% solution of potassium sorbate and 75 µg/g of nisin. Prepared products were stored in refrigeration and frozen temperature separately. Different Physicochemical, microbiological, and sensory parameters were evaluated to get the differential picture between the target and the traditional product. The modified product showed significantly higher cooking yield along with low pH value in both refrigeration and frozen temperature. Collectively alternative form of Wahan Mosdeng recorded superior quality and was also highly acceptable even after 15 days of refrigeration storage and 30 days of frozen storage sample.