FLEISCHWIRTSCHAFT international_04_2018

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Fleischwirtschaft international 4_2018
Research & Development
Quality characteristics and shelf life evaluation of functional mutton patties
Bioactive materials
Tab. 2: Levels of various bioactive rich plant materials for the preparation of blends
(A, B and C)
Bioactive rich plant materials Control Blend A Blend B Blend C
Cabbage powder (1:1 hydration,
w/w)
Red kidney bean powder (1:1
hydration, w/w)
Tab. 3: Physico-chemical properties of functional mutton patties incorporated with
blends of bioactive rich plant materials (Mean±S.E.)*.
Parameters Control BRPM blend level (9%)
Blend A Blend B Blend C
Emulsion pH 6.35±0.01 a 6.33±0.01 a 6.32±0.01 a 6.20±0.02 b
Emulsion stability (%) 94.50±0.88 95.18±0.53 94.88±0.72 95.12±0.39
Cooking yield (%) 89.96±2.67 91.42±1.54 91.46±2.38 91.82±0.25
Product pH 6.36±0.04 6.36±0.03 6.33±0.03 6.29±0.02
Moisture (%) 60.48±0.31 b 61.56±0.34 a 61.21±0.27 ab 61.68±0.31 a
Protein (%) 17.23±0.35 a 15.49±0.62 b 15.47±0.33 b 15.30±0.47 b
Moisture:protein ratio 3.52±0.06 b 4.01±0.15 a 3.96±0.07 a 4.05±0.13 a
Fat (%) 14.88±0.52 13.82±0.40 14.17±0.33 14.02±0.44
Ash (%) 2.59±0.12 2.76±0.10 2.75±0.07 2.65±0.09
Shear force value (N) 0.31±0.03 a 0.26±0.02 ab 0.27±0.02 ab 0.23±0.02 b
*Mean±S.E. with different superscripts in a row differ significantly (P