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Current IssueEditorial BoardOnline First ArticlesArchive

volume 48 issue 5 (october 2014) : 504-508,   Doi: 10.5958/0976-0555.2014.00020.X

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

H
Heena Sharma*
B
B.D. Sharma
S
Suman Talukder
S
S.K. Mendiratta
R
R.R. Kumar
1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122, India
Cite article:- Sharma* Heena, Sharma B.D., Talukder Suman, Mendiratta S.K., Kumar R.R. (2025). EFFECT OF GUM ACACIA ON THE PRODUCT CHARACTERISTICS OF EXTENDED RESTRUCTURED MUTTON CHOPS. Indian Journal of Animal Research. 48(5): 504-508. doi: 10.5958/0976-0555.2014.00020.X.

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

REFERENCES

  1. Annison, G., Trimble, R. P. and Topping, D. L. (1995). Feeding Australian acacia gums and gum arabic leads to non- Starch polysaccharide accumulation in the cecum of rats. J Nutr. 125(2): 283–292.
  2. AOAC (1995). Official Method of Analysis. 16th Edn. Association of Officical Analytical Chemists, Washington, DC.
  3. Berry, B.W. and Stiffler, D.M. (1981). Effect of electric stimulator boiling temperature formulation and rate of freezing on sensory cooking chemical and physical properties of ground beef patties. J. Food Sci. 46: 1103-1106.
  4. Bourne, 1978) Bourne, 1978) Bourne, 1978)Bourne M.C. (1978). Texture profile analysis. J. Food Sci. 32: 62-67.
  5. Buffo, R.A., Reinecciusa, G.A., and Oehlertb, G.W. (2001). Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions. Food Hydrocolloid. 15:53-66.
  6. Desplanques, S., Renou, F., Grisel, M., and Malhiac, C. (2012). Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions. Food Hydrocolloid. 27:401-410.
  7. Duncan, D.B. (1955). Multiple range and multiple F test. Biometrics. 1: 1-8.
  8. FDA code of Federal regulations (2003) In: Exudate gums :Occurrence, production, and applications by Verbeken, D., Dierckx, S. and Dewettinck, K. Appl Microbol Biotechnol. 63:10-21.
  9. Gabb, S. (1997). Gum Production in Sudan: A Brief Induction. An Occasional Paper Published by the Sudan Foundation, London, Economics.
  10. Keeton, J.T. (1983). Effect of fat and sodium chloride salt/phosphate level on the chemical and sensory properties of pork patties. J. Food Sci. 48: 878-885.
  11. Mhinzi, G.S., Mghweno, L. A. R., and Buchweishaija, J. (2008). Intra-species variation of the properties of gum exudates from two Acacia species of the series Gummiferae. Food Chem. 107:1407–1412.
  12. Motlagh, S., Ravines, P., Karamallah,K.A. and Qifeng, M.(2006). The analysis of Acacia gums using electrophoresis. Food Hydrocolloid. 20:848–854.
  13. Munoz, J., Rincon, F., Alfaro, M. C., Zapata, I., Fuente, J., Beltran, O., and Pinto, G. L., (2007). Rheological properties and surface tension of Acacia tortuosa gum exudate aqueous dispersions Carbohyd Polym.70:198–205.
  14. Phillips, G.O., Ogasawarab, T. and Ushida, K. (2008). The regulatory and scientific approach to defining gum Arabic (Acacia senegal and Acacia seyal) as a dietary fibres. Food Hydrocolloid. 22 :24–35.
  15. Pinto, L. G., Martinez, M., and Sanabria, S. (2001). Structural features of the polysaccharide gum from Acacia glomerosa. Food Hydrocolloid. 15:461-467.
  16. Savary, G., Hucher, N., Bernadi, E., Grisel, M., and Malhiac., C. (2010). Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds. Food Hydrocolloid. 24:178-183.
  17. Snedecor, G.W. and Cochran, W.G. (1995). Statistical Methods, 8th edn. Iowa. State University Press, Ames, Iowa.
  18. Williams, P. (2007). The role of red meat in the Australian diet. Nutr Dietetics. 64(s4):S99–S195.
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    volume 48 issue 5 (october 2014) : 504-508,   Doi: 10.5958/0976-0555.2014.00020.X

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

    H
    Heena Sharma*
    B
    B.D. Sharma
    S
    Suman Talukder
    S
    S.K. Mendiratta
    R
    R.R. Kumar
    1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly-243 122, India
    Cite article:- Sharma* Heena, Sharma B.D., Talukder Suman, Mendiratta S.K., Kumar R.R. (2025). EFFECT OF GUM ACACIA ON THE PRODUCT CHARACTERISTICS OF EXTENDED RESTRUCTURED MUTTON CHOPS. Indian Journal of Animal Research. 48(5): 504-508. doi: 10.5958/0976-0555.2014.00020.X.

    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

    REFERENCES

    1. Annison, G., Trimble, R. P. and Topping, D. L. (1995). Feeding Australian acacia gums and gum arabic leads to non- Starch polysaccharide accumulation in the cecum of rats. J Nutr. 125(2): 283–292.
    2. AOAC (1995). Official Method of Analysis. 16th Edn. Association of Officical Analytical Chemists, Washington, DC.
    3. Berry, B.W. and Stiffler, D.M. (1981). Effect of electric stimulator boiling temperature formulation and rate of freezing on sensory cooking chemical and physical properties of ground beef patties. J. Food Sci. 46: 1103-1106.
    4. Bourne, 1978) Bourne, 1978) Bourne, 1978)Bourne M.C. (1978). Texture profile analysis. J. Food Sci. 32: 62-67.
    5. Buffo, R.A., Reinecciusa, G.A., and Oehlertb, G.W. (2001). Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions. Food Hydrocolloid. 15:53-66.
    6. Desplanques, S., Renou, F., Grisel, M., and Malhiac, C. (2012). Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions. Food Hydrocolloid. 27:401-410.
    7. Duncan, D.B. (1955). Multiple range and multiple F test. Biometrics. 1: 1-8.
    8. FDA code of Federal regulations (2003) In: Exudate gums :Occurrence, production, and applications by Verbeken, D., Dierckx, S. and Dewettinck, K. Appl Microbol Biotechnol. 63:10-21.
    9. Gabb, S. (1997). Gum Production in Sudan: A Brief Induction. An Occasional Paper Published by the Sudan Foundation, London, Economics.
    10. Keeton, J.T. (1983). Effect of fat and sodium chloride salt/phosphate level on the chemical and sensory properties of pork patties. J. Food Sci. 48: 878-885.
    11. Mhinzi, G.S., Mghweno, L. A. R., and Buchweishaija, J. (2008). Intra-species variation of the properties of gum exudates from two Acacia species of the series Gummiferae. Food Chem. 107:1407–1412.
    12. Motlagh, S., Ravines, P., Karamallah,K.A. and Qifeng, M.(2006). The analysis of Acacia gums using electrophoresis. Food Hydrocolloid. 20:848–854.
    13. Munoz, J., Rincon, F., Alfaro, M. C., Zapata, I., Fuente, J., Beltran, O., and Pinto, G. L., (2007). Rheological properties and surface tension of Acacia tortuosa gum exudate aqueous dispersions Carbohyd Polym.70:198–205.
    14. Phillips, G.O., Ogasawarab, T. and Ushida, K. (2008). The regulatory and scientific approach to defining gum Arabic (Acacia senegal and Acacia seyal) as a dietary fibres. Food Hydrocolloid. 22 :24–35.
    15. Pinto, L. G., Martinez, M., and Sanabria, S. (2001). Structural features of the polysaccharide gum from Acacia glomerosa. Food Hydrocolloid. 15:461-467.
    16. Savary, G., Hucher, N., Bernadi, E., Grisel, M., and Malhiac., C. (2010). Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds. Food Hydrocolloid. 24:178-183.
    17. Snedecor, G.W. and Cochran, W.G. (1995). Statistical Methods, 8th edn. Iowa. State University Press, Ames, Iowa.
    18. Williams, P. (2007). The role of red meat in the Australian diet. Nutr Dietetics. 64(s4):S99–S195.
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