Quality evaluation of buffalo meat patties incorporated with apple pomace powder

Abstract

Meat patties have gained immense popularity due to its delicious and higher nutritional values. In this study, buffalo meat patties were incorporated with apple pomace powder to investigate its effect on quality and sensory parameters of the patty. For this, apple pomace powder was added to patties in different proportions 2, 4, 6 and 8 weight percent (w/w). With an increase in apple pomace powder incorporation the water holding capacity, cooking yield, emulsion stability of meat emulsion increased. After cooking the moisture content, water activity, fat and crude fibre of patties increased while as the pH decreased. The effect on textural properties like firmness, toughness and hardness of patty increased which was well supported with the images of scan electron microscope which showed the compact structure of treated patties. The instrumental colour evaluation indicated that patties turned more red and darker than the control patty. From the sensory analysis of patties only up to 6% incorporation of apple pomace powder were acceptable.