Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

Abstract

Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p < 0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p < 0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p < 0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5 %) and was higher in low fat product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

“…Zell et al The formation of carbonyls and the decrease of sulfhydryl groups are considered as two important indicators to assess the level of protein oxidation in meat and meat products (Guyon et al, 2016). As shown in Table 1 (Estevez et al, 2005;Rather et al, 2015). Therefore, in this study, the oxidation of lipids in pork batter probably facilitated the increasing of carbonyls and reduction of total sulfhydryl groups in this study.…”

“…The values of TBARS had a positive correlation with carbonyl content ( p value < .01), in contrast, was negative with the total sulfhydryl groups ( p value < .01) for all samples and methods used. This result was in agreement with the study on patés, where the higher TBARS values were accompanied by higher content of carbonyls, which was believed that ROS and free‐radicals from lipid oxidation attacked and damaged proteins, leading to loss of protein function and formation of residues such as carbonyls (Estevez et al, ; Rather et al, ). Therefore, in this study, the oxidation of lipids in pork batter probably facilitated the increasing of carbonyls and reduction of total sulfhydryl groups in this study.…”

Effects of guar gum as a fat substitute in low fat meat emulsions

“…The higher TBARS value might be attributed to the higher fat content used in the original formulation. This higher TBARS value indicates the formation of secondary lipid oxidation products which will contribute to the off‐odor development in the meat (Rather, Masoodi, et al, ). The low fat formulation containing 1.5% guar gum (T3) showed lower TBARS value ( p < 0.05) and low fat formulations containing 0% (TC), 0.5% (T1), and 1.0% (T2) gum did not show any significant difference in TBARS value ( p > 0.05).…”

“…Protein carbonyls were measured by estimation of total carbonyl groups according to the method ofRather, Masoodi, et al (2015a).From two fractions of 50 mL protein samples, one aliquot was treated with 2 mL of 2.0 N HCl (control) and other was treated with 2.0 mL of 10 mM 2,4-dinitrophenylhydrazine (DNPH) in 2.0 N HCl for 1 hr at room temperature. After incubation, the two fractions were then precipitated with 2.0 mL of 20% trichloroacetic acid.…”

Polysaccharides Reduce Absorption and Mutagenicity of 3‐Amino‐1,4‐Dimethyl‐5H‐Pyrido[4,3‐b]Indole In Vitro and In Vivo

“…Chemically, they are all glucans with linear chain and/or branched chain. These polysaccharides are commercial food additives and widely used in processing of meat products (Glicksman and Farkas ; Trius and Sebranek ; Schuh and others ; Rather and others ). At dietary levels of <10%, gum arabic is fully absorbed with a caloric equivalent of 4 calories per gram (Shue and others ).…”