FLEISCHWIRTSCHAFT international_04_2018
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Fleischwirtschaft <strong>international</strong> 4_<strong>2018</strong><br />
45<br />
Research & Development<br />
might be due to a comparatively<br />
higher proportion of orange pulp<br />
in blend C. Emulsion stability for<br />
all treatments was insignificantly<br />
higher (P>0.05) than control. The<br />
pH values for the treatment<br />
products were marginally lower<br />
than control and there was decline<br />
in product pH from blend A<br />
to C. The decreasing trend in<br />
product and emulsion pH from<br />
blend A to C might be due to<br />
progressively increasing levels of<br />
orange pulp in blends which have<br />
acidic nature.<br />
The cooking yields of all treatment<br />
products were marginally<br />
higher than control. It could be<br />
attributed to the characteristic<br />
properties of non-meat additives<br />
to bind the water (REITMER and<br />
PRUSA, 1991).<br />
The moisture percentage for<br />
treatment products with blend A<br />
and C were significantly higher<br />
(P0.05) than<br />
control, which could be due to a<br />
higher mineral content of plant<br />
materials as compared to lean<br />
meat. The shear force values of<br />
treatment products with blends A<br />
and B were comparable to control.<br />
Lower shear force values for<br />
treatments in comparison to<br />
control might be due to higher<br />
moisture retention.<br />
Mean sensory scores of functional<br />
mutton patties incorporated<br />
with three different combinations<br />
of plant materials i.e.<br />
Product profile<br />
Tab. 5: Detailed product profile and textural parameters of functional mutton patties<br />
incorporated with the most suitable blend of plant materials (Mean±S.E.)*.<br />
Parameters Control Blend A<br />
Moisture retention (%) 54.45±0.28 b 56.27±0.43 a<br />
Fat retention (%) 86.76±0.35 b 87.60±0.76 a<br />
Diameter reduction (%) 15.96±0.38 14.85±0.72<br />
Thickness expansion (%) 4.50±0.81 3.89±1.19<br />
Shear force value (N) 0.33±0.<strong>04</strong> a 0.26±0.02 b<br />
Total phenolic content<br />
1.29±0.03 b 17.67±0.20 a<br />
(mg TA eq./100 g)<br />
Reducing power 0.05±0.02 b 0.47±0.<strong>04</strong> a<br />
DPPH radical-scavenging activity (%) 5.76±0.28 b 45.23±0.77 a<br />
Total dietary fiber (%) 0.73±0.07 b 2.24±0.07 a<br />
Calorific value (Kcal/100 g) 194.65±3.34 a 180.21±5.87 b<br />
Water activity (aw) 0.964±0.001 b 0.972±0.002 a<br />
Textural Properties<br />
Hardness (N/cm 2 ) 27.21±1.20 27.09±1.46<br />
Adhesiveness (Ns/g) –18.43±1.41 –19.84±3.96<br />
Springiness (cm/mm) 0.37±0.02 0.34±0.01<br />
Cohesiveness 0.34±0.01 a 0.35±0.01<br />
Gumminess (N/cm 2 ) 9.29±0.36 9.44±0.71<br />
Chewiness (N/cm ) 3.48±0.32 3.21±0.28<br />
*Mean±S.E. with different superscripts in a row differ significantly (P
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