volume 38 issue 2 (july to december 2004) : 79·84
EFFECf OF CARRAGEENAN AND SODIUM ALGINATE ON PROCESSING AND SENSORY QUAlifY OF LOW-FAT GROUND PORK PATrIES
1Division of Livestock Products Technology,
NRI - Bareilly, India
ABSTRACT
Low-fat ground pork patties (10% total fat), formulated wth 15% water, 4% added fat, 1.5% salt and different combination of carrageenan and sodium alginate (group I carrageenan 0.75% + sodium alginate 0.1%; group II carrageenan 0.50% + sodium alginate 0.2%; group III carrageenan 0.25% + sodium alginate 0.3%), were evaluated for proximate composition, processing and sensory characteristics and compared with control patties with 15% added fat. The moisture content of raw and cooked lowfat patties was significantly (P0.05) higher than control patties. Cooking yield, fat and moisture retention improved significantly (p0.05) in all the three combination groups from the control product. The dimensions of low-fat pattieswere maintained better than high-fat patties. The shear force value of group I was comparable to control, however, it increased with increase in added level of sodium alginate in the formulation. The calorie content was reduced by 35–37% in low-fat patties. The flavour and texture sores followed a declining trend with increase in sodium alginate in the formulation. The sensory quality along with overall acceptability was highest for group I and comparable to high-fat control patties.
KEYWORDS
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Published In
Indian Journal of Animal Research
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