STUDIES ON COMPOSITION AND SENSORY QUALITY OF FAT REDUCED CHEVON SALAMIS INCORPORATED WITH GLUTINOUS RICE FLOUR

Article Id: ARCC348 | Page : 149-151
Citation :- STUDIES ON COMPOSITION AND SENSORY QUALITY OF FAT REDUCED CHEVON SALAMIS INCORPORATED WITH GLUTINOUS RICE FLOUR.Asian Journal Of Dairy and Food Research.2013.(32):149-151
S.K. Laskar*, Nashrin Jebin, D.R. Nath and M. Hazarika. laskarsbh@yahoo.in
Address : College of Veterinary Science, Assam Agricultural University, Guwahati- 781 022, India

Abstract

The proximate composition and sensory quality of fat reduced chevon salamis prepared by incorporating goat fat (GF) and glutinous rice flour (GRF) at three different levels viz. 15 % GF + 5 % GRF ( T1), 10 % GF + 10 % GRF(T2) and 5 % GF + 15 % GRF(T3)  were evaluated. The control product contained 20 per cent GF and no glutinous rice flour. The per cent crude protein and total ash contents did not reveal much variation among the different formulations. Significant difference (P

Keywords

Low fat Chevon salami glutinous rice flour composition sensory properties

References

  1. Anjaneyulu, A.S.R., Thomas. R and Kondaiah. N. (2007). Technologies for value added buffalo meat products – A review. Am. J. Food. Technol.2:104-114.
  2. A.O.A.C.( 1995). Official Methods of Analysis. 15th edn. Association of Official Analytical Chemists. Washington, D.C.
  3. Das, P., Neog,P., Laishram, P.D. and Gogoi,M.( 2005). Nutrient composition of some cereals and pulses based recipes of Assam, India., J. Human Ecology 17 (4): 237-246.
  4. Dawkins, N. L., Phelps,O., McMillin, K.W. and Forrester, I.T. (1999). Composition and Physico-chemical properties of chevon patties containing oat bran. J. Food Sci. 64 : 597-600.
  5. Huda, N., Y.H. Shen, Huey, Y.L., Ahmad, R. and Mardiah A.1 (2010).Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs, Am. J. Food Technol. 5 :13-21
  6. Huda, N., Ismail, I. and Ahmad, R.2 (2010). Physicochemical Properties of Low-Fat Duck Sausage Formulated with Palm Oil, Asian J.Poult. Sci. 4 : 113-121.
  7. Huang, Y. H., Yang, H. S ., Jeong, J. I., Kim, J. H., Park, G. B. and Joo, S. T.( 2009). Properties of low-fat sausages made from duck meat with cereal flours. Poult. Sci. 88: 1452-1458. 
  8. Kumar, B. R., Kalaikannan, A. and Radhakrishnan, K. T. (2007). Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water. Am. J. Food Technol. 2: 38-43
  9. Nag, S., Sharma, B. D. and Kumar,S.( 1998). Quality attributes and shelf life of chicken nuggets extended with rice flour Indian J. Poult. Sci. 33: 182-186.
  10. Nisar, M. P. U., Chatli, M. K. and Sharma, D. K. ( 2009). Efficacy of tapioca starch as a fat replacer in low-fat buffalo meat patties. Buffalo Bulletin 28 (1): 18-25.
  11. Shand, P. J. (2000). Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. J. Food Sci. 65 : 101–107.
  12. Sharma,K., Mendiratta, S.K. and Sharma, B.D.( 2011). Physico-chemical, Sensory and Lipid Profile of Low-fat Chicken Nuggets Incorporated with Carrageenan as Fat Replacer Int. J. Meat Sci. 1: 70-76
  13. Snedecor, G. W. and Cochran, W. G. ( 1994). Statistical Methods, 1st Edn. East West Press Pvt. Ltd., New Delhi.
  14. Yang, H.S.,Kim,G.D.,Choi,S.G.and Joo, S.T.( 2010). Physical and sensory properties of low fat sausage amended with hydrated oatmeal and various Meats. Korean J. Food Sci. Ani. Resour. 30 (3) :365-372.

Global Footprints