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Low-fat mutton kofta prepared by using carrageenan as fat replacer: Quality changes in cooked product during storage

Modi, V. K. and Yashoda, K. P. and Mahendrakar, N. S. (2009) Low-fat mutton kofta prepared by using carrageenan as fat replacer: Quality changes in cooked product during storage. Journal of Food Science and Technology, 46 (4). pp. 316-319.

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Abstract

Low-fat high fiber mutton kofta was prepared using minced meat and optimized quantities (as % of meat) of wheat flour (8.5%), oat flour (8%), carrageenan (0.5%), garam masala (0.5%), and salt (2.2%). The products with 9% wheat flour and without carrageenan and 8% hydrogenated fat in place of oat flour were treated as control. Inclusion of oat flour and carrageenan significantly (p<0.05) lowered fat content and increased water, protein, ash and carbohydrates in the product compared to control. Kofta containing carrageenan (0.5%) were softer in texture, had lower free fatty acids (FFA), Hunter a and b and higher L values, compared to products without carrageenan. Decrease in pH (5.7-6.0 to 5.6-5.8) and sensory quality attributes and increase in FFA (1.3-1.4 to 1.5-1.9 as % oleic), thiobarbituric acid values (0.40-0.41 to 0.47-0.77 mg malonaldehyde/kg), hardness (101.1-144.0 to 101.0-168.3 Newton), chewiness (83.5-156.8 to 75.3-174.4), bacterial counts (log cfu/g) viz., standard plate counts (3.1-3.2 to 4.4-5.7), yeast and moulds (0.70-72 to 2.0-3.3) and lactic acid bacteria (0.33-0.36 to 2.2-3.1) were noticed in cooked kofta stored for 3 weeks. Marginal changes were observed in Hunter colour (L, a, b) values. Products stored under nitrogen packing had better keeping quality. Cooked kofta were sensorily acceptable when stored at 4±2°C up to 2 weeks under air and 3 weeks under nitrogen packing.

Item Type: Article
Uncontrolled Keywords: Mutton kofta, Texture, Colour, Rancidity, Microbial quality, Sensory quality, Storage stability
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 04:37
Last Modified: 03 Oct 2018 06:10
URI: http://ir.cftri.com/id/eprint/9115

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