Effect of incorporation of functional ingredients on quality of low fat restructured goat meat product. Issue 5 (11th September 2017)

• Record Type: Journal Article
• Authors: Gadekar, Yogesh P.; Sharma, B.D.; Shinde, Ajay Kr.; Das, Arun Kr.; Mendiratta, S.K.
• Is Part Of: Nutrition & food science. Volume 47:Issue 5(2017)
• Page Start: 731
• Page End: 740
• Publication Date: 2017-09-11
• Subjects: Sensory attributes -- Chitosan -- Texture profile -- Carrageenan -- Inulin -- Restructured goat meat product; Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-09-2016-0143
• Languages: English
• ISSNs: 0034-6659

Abstract

Abstract : Purpose: This paper aims to evaluate the effects of inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent) addition on the physico-chemical, sensory and textural attributes of restructured goat meat products. Health conscious consumers are much more interested in product with added health benefit. Keeping this in mind, this study was undertaken to find out effective ingredient for low fat restructured goat meat product. Design/methodology/approach: Formulation for restructured goat meat blocks was optimized and four different formulation containing different ingredients, namely, control, inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent), were used to find out best ingredient for healthier goat meat product and various physicochemical and sensory properties of the product were evaluated. Findings: Results showed that addition of carrageenan improved ( p < 0.01) the product yield (86.0 per cent) significantly. The proximate composition, expressible water and water activity were similar. The moisture retention percentage was significantly ( p < 0.01) reduced (86.0 per cent) due to addition of inulin. Carrageenan significantly ( p < 0.05) increased the lightness (42.4) and yellowness (10) values. Significantly ( p < 0.05) lower shear force values were observed in inulin (0.5) and chitosan (0.4) containing samples than control (0.7 kg/1.5 cm 2 ). Hardness values were significantly ( p < 0.05) lower in restructured product containing chitosan (56.1 N/cm 2 ) and carrageenan (59.4 N/cm 2 ). Similarly, springiness values were significantly ( p < 0.05) lower (0.7 vs 0.8 cm) in carrageenan containing product. Inulin, chitosan and carrageenan did not significantly influence the sensory attributes of restructured goat meat product. It is concluded that inulin, chitosan and carrageenan could be used to improve technological and functional attributes of the healthier restructured goat meat product. Research limitations/implications: Future research may benefit from efforts to modify shelf life of the product by modifying packaging condition. Originality/value: The healthier meat-based restructured goat meat product has been developed, and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect.