Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta

Abstract

Low‐fat high‐fiber mutton kofta containing minced meat and optimized quantities of refined wheat flour (8.5%), oat flour (8.0%) and carrageenan (0.5%) was prepared. The product with wheat flour (9.0%) and fat (8.0%) and without oat flour and carrageenan was treated as control. The product was deep fat fried, packed under air or nitrogen and stored at 4 ± 2C. Inclusion of oat flour and carrageenan resulted in substantially lower contents of fat and higher moisture content compared with control. The carrageenan‐containing product was softer in texture and juicier than control. Color traits b and L values of the product were affected by addition of carrageenan and oat flour in the formulation, whereas the value of a was unaffected. Decrease in pH, chewiness and other sensory attributes were noticed in kofta stored for 6 weeks. Products stored in nitrogen had better keeping quality and were sensorily acceptable up to 6 weeks. PRACTICAL APPLICATIONS Growing awareness of the risk between diet and health is changing consumer habits fast, so that there has been an increasing demand for foods with health‐enhancing properties such as high‐fiber and low‐fat meat products. The apparent relationship between dietary fat and development of cardiovascular disease, hypertension and obesity has prompted consumers to be aware of and concerned about the amount of fat in their diet. A major problem in the acceptability of low‐fat processed meat products is the decline in palatability with fat reduction. Incorporation of carrageenan and oat flour in the development of low‐fat high‐fiber meat kofta improved the product quality without affecting the sensory profile of the product.

Quality evaluation of mutton Harrisa during one week refrigerated storage

“…This was in agreement with the findings of Reddy and Rao (1997), Nag et al (1998), Singh and Verma (2000), Chidanandaiah et al (2009), Reddy et al (2009, Modi et al (2009), Kumar and Tanwar (2010), Sudheer et al (2010) and Bhat et al (2010) who also found a similar increase in TBARS values upon storage of different meat products.…”

“…The results of the study were in agreement with the findings of Awonrin (1993), Reddy and Rao (2000), Kilinc (2009), Reddy et al (2009 and Bhat et al (2010) who also reported a reduction in overall acceptability scores in chicken loaves, chicken sausage, anchovy patties and chevon Harrisa upon storage at refrigerated temperature. Furthermore, a gradual increase in FFA and TBA values explains the descending trend in the rating of sensory quality of the product during storage, and this has been reported by many researchers (Sen and Karim 2003;Andres et al 2006;Modi et al 2009). …”

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

“…Similar results were reported by Conca and Yang (1993), Kester and Fennema (1986), Krochta et al (1994) and Earle and McKee (1985) and Chidanandiah et al (2009) (Brewer et al 1992) that led to lipid oxidation. Dushyanthan et al (2000), Kumar and Sharma (2004), Chidanandiah et al (2009), Modi et al (2009, Kumar and Tanwar (2010), Sudheer et al (2010) and Bhat et al (2010) who also found a similar increase in TBARS values upon storage of different meat products.…”

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

“…The total trans fatty acid content was lower and the ratio of total unsaturated fatty acids to total saturated fatty acids was higher in the meatballs with added rye bran. There are reports (Modi et al 2009;Prasad et al 2011) on the use of carrageenan, oat and casein in meat products as fat replacers. Apart from reducing fat content, fibers also have numerous other health benefits like maintaining bowel integrity, antioxidative, antiobesity, hypocholesterolemic, antidiabetic, anticancerous, cardiovascular disease etc.…”