Quality characteristics and storage stability of patties from buffalo head and heart meats

Abstract

The study was conducted to evaluate the suitability of using buffalo head and heart meat in emulsion based products preparation and to assess their quality during refrigerated storage. The whole study was carried out in three phases. In phase I, head meat patties (HMP) (treatment I, II and III) were prepared in which head meat was substituted with 15%, 20% and 25% skeletal meat and compared with patties from skeletal meat (control). Treated patties had higher emulsion stability, cooking yield, pH and lower shrink percentage and chewiness than control. Sensory attributes of control and treated patties did not differ significantly. In phase II, HMP were prepared in which head meat was substituted with 20%, 30% and 40% heart meat and similarly compared with control as in phase I. Addition of heart meat in HMP had significantly (P < 0.05) increased pH, cooking yield, moisture, lower protein and fat content than control patties. Hardness, gumminess and chewiness values of control patties were higher than treated patties. HMP with heart meat had higher tenderness than control. Control patties rated better than treated patties during sensory evaluation. In phase III, quality of patties was assessed at refrigerated storage (4 ± 1°C) for 15 days. The patties remained stable with minor changes in physico-chemical, microbiological and sensory quality during refrigerated storage for 15 days. Buffalo head and heart meat effectively be utilised in developing patties.

Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

“…These results can also be correlated with higher pH of the emulsion, leading to higher water holding capacity. Similar findings were also reported by Verma et al (2008) in buffalo meat patties and Kumar and Tanwar (2011) in chicken nuggets. The moisture percent in emulsion was found to be higher and fat percent found to be lower than control due to differences in formulation.…”

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

“…pH values significantly ( p < 0.05) increased as a result of reformulation due to the higher pH (7.61 ± 0.07) of the emulsion gel as compared with the pork backfat used in the control formulation (6.31 ± 0.06). A higher pH is expected to have a positive impact on the water-holding capacity in meat products due to the direct action of pH on the myofibrillar proteins’ net charge and filament spacing [ 45 , 46 ]. The pH raised during storage both in control and reformulated sausages as a result of the alkaline nitrogenous compounds produced through increased protein decomposition under the action of endogenous enzymes and bacteria.…”

Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties

“…The findings of the current investigation were in line with other researches, which proved that the texture of patties depends upon the filling material as well as baking time and temperature. However, the texture decreased during the storage interval due to the moisture absorption by baked products along with the effect of environmental changes on texture (Verma et al 2008;Min et al 2009;Rosli et al 2011;Abdel-Samie et al 2014).…”

“…The outcomes of the present investigation were in line with the findings of other scientists. According to their results, the hedonic response of patties decreased during the storage interval due to the reduced freshness and increased the dull and soft texture of baked products (Ali and Rasool 2007;Verma et al 2008;Devatka et al 2010;Nisar et al 2010;Apata et al 2011;Akwetey 2012).…”