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Effect of incorporation of functional ingredients on quality of low fat restructured goat meat product

Yogesh P. Gadekar (ICAR-Central Sheep and Wool Research Institute, Malpura, India)
B.D. Sharma (Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Bareilly, India)
Ajay Kr. Shinde (ICAR-Central Sheep and Wool Research Institute, Malpura, India)
Arun Kr. Das (ICAR-Indian Veterinary Research Insitute, Kolkata, India)
S.K. Mendiratta (Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Bareilly, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 11 September 2017

260

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 cm2). Hardness values were significantly (p < 0.05) lower in restructured product containing chitosan (56.1 N/cm2) and carrageenan (59.4 N/cm2). 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.

Keywords

Acknowledgements

The first author is thankful to the Indian Council of Agricultural Research (ICAR), New Delhi; Director, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar; ICAR-Central Sheep and Wool Research Institute, Avikanagar and Central Institute for Research on Goats for providing facilities for this work. The author is also obliged to Director, ICAR-Central Institute of Fisheries Technology, Cochin and to Mr Sumit Nair Manager, Brenntag Ingredients (India) Private Ltd., Gurgaon, for providing complementary samples of chitosan and inulin samples, respectively, for work.

Citation

Gadekar, Y.P., Sharma, B.D., Shinde, A.K., Das, A.K. and Mendiratta, S.K. (2017), "Effect of incorporation of functional ingredients on quality of low fat restructured goat meat product", Nutrition & Food Science, Vol. 47 No. 5, pp. 731-740. https://doi.org/10.1108/NFS-09-2016-0143

Publisher

:

Emerald Publishing Limited

Copyright © 2017, Emerald Publishing Limited

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