Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

Abstract

Use of extenders in meat products is not only health promoting but can also increase the economic worth of the products. Extension of the meat product is generally associated with poor binding and texture. Thus, the present study was envisaged to solve this problem by the incorporation of gum tragacanth (GT) as bind enhancing agent, used at three different levels viz., 0.1, 0.15 and 0.2 % in a pre standardized formulation of extended restructured mutton chops (ERMC), by replacing the lean meat. The products were subjected to analysis for physico-chemical, sensory and textural properties. There was no significant difference (P >0.05) in any of the physicochemical property parameters of product incorporated with different levels of GT except fat percent and shear force value. Mean scores for binding, texture and overall acceptability of ERMC incorporated with 0.1 % GT recorded significantly higher value (P <0.05) than control and other treatment products. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of GT was adjudged as 0.1 %. Hardness and adhesiveness values were significantly higher (P <0.05) in product with 0.1 % GT level. The product with optimum level of GT was also assessed for water activity (a w ) and microbiological characteristics. It was found that treatment as well as control products were quite acceptable up to 15th day of storage period without any marked differences in sensory quality.

Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils

“…Further, good hygienic and sanitation practices followed while handling, processing and packaging of the cooked products could also account for the absence of coliforms. Similar results were reported by Sharma et al (2013) in restructured mutton chops and Kumar et al (2015) in meat spread.…”

“…Control products showed significant decrease (P \ 0.01) in juiciness at each interval of storage period and scores of T-1 and T-2 products were significantly lower (P \ 0.05) from 10th day onwards of storage period to respective initial score of these products. Loss of moisture occurring during aerobic storage of the product might have resulted in decreased juiciness of products Similar results were reported by Ahamed et al (2007), Sharma et al (2015) and many others. After taste score declined significantly (P \ 0.01) from 5th day onwards.…”

“…Counts were below the permissible limits even after 30th day of storage in T-2, indicating the synergistic antimicrobial effect of flaxseed flour and essential oil. Increase in total plate count with increase in storage period has also been reported by Sachindra et al (2005), Kumar and Tanwar (2011) and Sharma et al (2015). During the entire storage period, increase in TPC for control was significantly higher (P \ 0.05) than treatment products and it was obvious due to presence of essential oils, active principle of which (eugenol, carvacrol etc.)…”

Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

“…No significant difference (P [ 0.05) was observed even among treatments. Decreased appearance of the products could be due to some surface dehydration in aerobic packaging (Sharma et al 2015). With progressive storage, significant decrease (P \ 0.05) in flavour scores of control and treatment products was observed from day 3 and day 5 onwards, respectively.…”

Development and quality assessment of carrageenan incorporated low fat chevon patties

“…Candogan and Kolsarici (2003a, b) reported that no difference in the protein content of low fat frankfurters containing fat replacers like carrageenan. Sharma et al (2015) also observed no significant difference (P [ 0.05) in any of the physicochemical parameters in restructured mutton chops incorporated with different levels of gum tragacanth except fat percent.…”