EFFECT OF GUM ACACIA ON THE PRODUCT CHARACTERISTICS OF EXTENDED RESTRUCTURED MUTTON CHOPS

DOI: 10.5958/0976-0555.2014.00020.X    | Article Id: B-2555 | Page : 504-508
Citation :- EFFECT OF GUM ACACIA ON THE PRODUCT CHARACTERISTICS OF EXTENDED RESTRUCTURED MUTTON CHOPS.Indian Journal Of Animal Research.2014.(48): 504-508
Heena Sharma*, B.D. Sharma, Suman Talukder, S.K. Mendiratta and R.R. Kumar heena_vet@yahoo.com
Address : Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122, India

Abstract

The main problem with restructured meat products is related to binding of meat pieces and extension of the product is generally associated with poor binding and texture of the product. Thus, the present study was envisaged to solve his problem by the incorporation of gum acacia (GA) as bind enhancing agent used at three different levels viz., 0.5%, 1% and 1.5% in extended restructured mutton chops, by replacing lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. There was no significant difference (P>0.05) in any of the physico-chemical properties of product incorporated with different levels of GA except shear force value. Shear force value of product containing 0.5% GA level was significantly higher (P

Keywords

Colour parameters Gum acacia Physico-chemical properties Restructured mutton chops Sensory attributes Texture profile

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