Optimization and quality evaluation of buffalo calf meat sausages incorporated with skim milk powder as a complete fat replacer
Keywords:
Bubalus bubalis, Buffaloes, Skim milk powder, Buffalo male calf meat, Lean meat, Fat replacer, Calorie contentAbstract
The study was conducted to maintain the leanness of meat while processing by substituting added fat with skim milk powder (SMP) without breaching quality attributes. Four treatments viz. control: 20% fat, T-1: sausages with 3% SMP, T-2: sausages with 6% SMP, T-3: sausages with 9% SMP, were tried to develop low-fat sausages. Water holding capacity and emulsion stability of T-3 were higher (P<0.05) amongst all, but could not pass sensory acceptability, however all attributes of T-1 and T-2 were higher than control, but comparable to each other. ThusT-1 was selected for further quality evaluation and compared with high fat products. The cooking yield, pH, protein content, oxidative stability along with sensory attributes of selected products (low-fat) were significantly (P<0.05) higher, however, vice-versa was true for shear press value and fat and did not affect textural properties.The results concluded that SMP (3%) incorporation could be a way to substitute fat while processing of meat giving 42% lower calorie content.
Downloads
Download data is not yet available.
Metrics
Metrics Loading ...
References
Abiola, S.S. and S.W. Adegbaju. 2001. Effect of substituting pork backfat with rind on quality characteristics of pork sausage. Meat Sci., 58(4): 409-412. DOI: 10.1016/S0309-1740(01)00043-2
Andic, S. and G. Boran. 2015. Milk proteins: Functionality and use in food industry, p. 159-175. In Cirillo, G., U.G. Spizzirri and F. Iemma. (eds.) Massachusetts “Functional Polymers in Food Science From Technology to Biology”. Scrivener Publishing LLC., Massachusetts, USA.
AOAC. 2005. Official Methods of Analysis, Association of Official Analytical chemists, 18th ed. Washington, DC. USA.
Azad, S.A.K., E.N. Mallika, B.G.V. Reddy and N.G. Kumar. 2016. Ethnic methodology of preparation of low fat meat products in North Coastal Andhra Pradesh. Indian J. Tradit. Know., 15(2): 285-291. Available on: http://nopr.niscair.res.in/bitstream/123456789/33981/1/IJTK%2015%282%29%20285-291.pdf
Baliga, B.R. and N. Madaiah. 1970. Quality of sausage emulsion prepared from mutton. J. Food Sci., 35(4): 383-385. DOI: 10.1111/J.1365-2621.1970.TB00937.X
Berry, B.W. and W.P. Wergin. 1993. Modified pregelatinized potato starch in low-fat ground beef patties. J. Muscle Foods, 4(4): 305-320. DOI: 10.1111/j.1745-4573.1993.tb00511.x
Bhoyar, A.M., N.K. Pandey, S.K. Anand and S.S. Verma. 1998. Effect of extending restructured chicken steaks with milk co-precipitates. J. Food Sci. Technol., 35(1): 90-92.
Bourne, M.C. 1978. Texture profile analysis. Food Technol., 32: 62-66.
Chin, K.B., J.T. Keeton, M.T. Longnecker and J.W. Lamkey. 1998. Functional, textural and microstructural properties of low-fat bologna (Model system) with konjac blend. J. Food Sci., 63(5): 801-807. DOI: 10.1111/j.1365-2621.1998.tb17904.x
Choi, Y.S., J.H. Choi, D.J. Han, H.Y. Kim, M.A. Lee and H.W. Kim. 2009. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci., 82(2): 266-271. DOI: 10.1016/j.meatsci.2009.01.019
Confrades, S., J. Carballo and F.J. Colmenero.1997. Heating rate effects on high-fat and low-fat frankfurters with a high content of added water. Meat Sci., 47(1-2): 105-114. DOI: 10.1016/s0309-1740(97)00042-9
Eswarapragada, N.M., P.M. Reddy and K. Prabhakar. 2010. Quality of low fat pork sausage containing milk-co-precipitate. J. Food Sci. Technol., 47(5): 571-573. DOI: 10.1007/s13197-010-0086-1
Hong, G.P., S. Lee and S.G. Min. 2004. Effect of substituted level of added water for fat on the quality characteristics of spreadable liver sausage. Food Sci. Biotechnol., 13(4): 397-402.
Hughes, E., A.M. Mullen and D.S. Troy. 1998. Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. Meat Sci., 48(1-2): 169-180. DOI: 10.1016/S0309-1740(97)00087-9
Kandeepan, G., A.S.R. Anjaneyulu, N. Kondaiah, S.K. Mendiratta and V. Lakshmanan. 2009. Effect of age and gender on the processing characteristics of buffalo meat. Meat Sci., 83(1): 10-14. DOI: 10.1016/j.meatsci.2009.03.003
Keeton, J.T. 1994. Low-fat meat products-Technological problems with processing. Meat Sci., 36(1-2): 261-276. DOI: 10.1016/0309-1740(94)90045-0
Keeton, J.T. 1983. Effects of fat and NaCl/Phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48(3): 878-881. DOI: 10.1111/j.1365-2621.1983.tb14921.x
Khalil, A.H. 2000. Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chem., 68(1): 61-68. DOI: 10.1016/S0308-8146(99)00156-9
Kotwaliwale, N., P. Bakane and A. Verma. 2007. Changes in textural and optical properties of oyster mushroom during hot air drying. J. Food Eng., 78(4): 1207-1211. DOI: 10.1016/j.jfoodeng.2005.12.033
Kumar, M. and B.D. Sharma. 2003. Quality characteristics of low-fat ground pork patties containing milk co-precipitate. Asian-Austral. J. Anim. Sci., 16(4): 588-595. DOI: 10.5713/ajas.2003.588
Kumar, M. and B.D. Sharma. 2004. The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer. Int. J. Food Sci. Tech., 39(1): 31-42. DOI: 10.1111/j.1365-2621.2004.00743.x
Kumar, M., B.D. Sharma and R.R. Kumar. 2007. Evaluation of sodium alignate as a fat replacer on processing and shelf-life of low-fat ground pork patties. Asian-Austral. J. Anim. Sci., 20(4): 588-597. DOI: 10.5713/ajas.2007.588
Lin, K.W. and J.T. Keeton. 1998. Textural and physicochemical properties of low-fat, pre-cooked ground beef patties containing carrageenan and sodium alginate. J. Food Sci., 63(4): 571-574. DOI: 10.1111/j.1365-2621.1998.tb15787.x
Mallika, E.N., K. Prabhakar and P.M. Reddy. 2009. Low fat meat products - An overview. Vet. World, 2(9): 364-366. Available on: http://citeseerx.ist.psu.edu/viewdoc/download;jsessionid=E5C8A26BD07E26699E27D8B95D4D85C8?doi=10.1.1.302.7238&rep=rep1&type=pdf
Mansour, E.H. and A.H. Khalil. 1999. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. J. Sci. Food Agr., 79(3-4): 493-498. DOI: 10.1016/S0963-9969(97)00043-4
Martien, V.D.H. 1987. Functionality of dairy ingredients in meat products. Food Technol., 41(10): 35-47.
Muhlisin Kang, S.M., W.H. Choi, K.T. Lee, S.H. Cheong and S.K. Lee. 2012. Effects of hydrated potato starch on the quality of low-fat Ttoekgalbi (Korean Traditional Patty) packaged in modified atmosphere conditions during storage. Asian-Austral. J. Anim. Sci., 25(5): 725-732. DOI: 10.5713/ajas.2011.11280
Pietrasik, Z. and P.J. Shand. 2003. The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls. Meat Sci., 65(2): 771-778. DOI: 10.1016/S0309-1740(02)00280-2
Rao, K.H., A.S.R. Anjaneyulu, R.R.B. Singh, P.C. Dubey and P.L. Yadav. 1997. Quality of nuggets and patties from mutton with incorporation of milk co-precipitates. Journal of Food Science and Technology, 34(4): 331-334.
Serdaroglu, M. 2006. The characteristics of beef patties containing different levels of fat and oat flour. Int. J. Food Sci. Tech., 41(2): 147-153. DOI: 10.1111/j.1365-2621.2005.01041.x
Serdaroglu, M. and E.E. Deniz. 2004. Chemical composition and quality characteristics of emulsion type turkey rolls formulated with dairy ingredients. J. Food Technol., 2(2): 109-113. Available on: http://docsdrive.com/pdfs/medwelljournals/jftech/2004/109-113.pdf
Snedecor, G.W. and W.G. Cochran. 1994. Statistical Methods, 9th ed. Ames: University Press, Iowa, USA.
Trout, E.S., M.C. Hunt, D.E. Jhonson, J.R. Clans, C.L. Castner and D.H. Kropf. 1992. Characteristics of low-fat ground beef containing texture-modifying ingredients. J. Food Sci., 57(1): 19-24. DOI: 10.1111/j.1365-2621.1992.tb05415.x
Verma, A.K., M.K. Chatli, D. Kumar, P. Kumar and N. Mehta. 2015. Efficacy of sweet potato powder and added water as fat replacer on the quality attributes of low-fat pork patties. Asian-Austral. J. Anim. Sci., 28(2): 252-259. DOI: 10.5713/ajas.14.0291
Wardlaw, F.B., L.H. Mccaskill and J.C. Acton. 1973. Effect of postmortem muscle changes on poultry meat loaf properties. J. Food Sci., 38(3): 421-424. DOI: 10.1111/j.1365-2621.1973.tb01444.x
Witte, V.C., G.F. Krauce and M.C. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci., 35(5): 582. DOI: 10.1111/j.1365-2621.1970.tb04815.x
Andic, S. and G. Boran. 2015. Milk proteins: Functionality and use in food industry, p. 159-175. In Cirillo, G., U.G. Spizzirri and F. Iemma. (eds.) Massachusetts “Functional Polymers in Food Science From Technology to Biology”. Scrivener Publishing LLC., Massachusetts, USA.
AOAC. 2005. Official Methods of Analysis, Association of Official Analytical chemists, 18th ed. Washington, DC. USA.
Azad, S.A.K., E.N. Mallika, B.G.V. Reddy and N.G. Kumar. 2016. Ethnic methodology of preparation of low fat meat products in North Coastal Andhra Pradesh. Indian J. Tradit. Know., 15(2): 285-291. Available on: http://nopr.niscair.res.in/bitstream/123456789/33981/1/IJTK%2015%282%29%20285-291.pdf
Baliga, B.R. and N. Madaiah. 1970. Quality of sausage emulsion prepared from mutton. J. Food Sci., 35(4): 383-385. DOI: 10.1111/J.1365-2621.1970.TB00937.X
Berry, B.W. and W.P. Wergin. 1993. Modified pregelatinized potato starch in low-fat ground beef patties. J. Muscle Foods, 4(4): 305-320. DOI: 10.1111/j.1745-4573.1993.tb00511.x
Bhoyar, A.M., N.K. Pandey, S.K. Anand and S.S. Verma. 1998. Effect of extending restructured chicken steaks with milk co-precipitates. J. Food Sci. Technol., 35(1): 90-92.
Bourne, M.C. 1978. Texture profile analysis. Food Technol., 32: 62-66.
Chin, K.B., J.T. Keeton, M.T. Longnecker and J.W. Lamkey. 1998. Functional, textural and microstructural properties of low-fat bologna (Model system) with konjac blend. J. Food Sci., 63(5): 801-807. DOI: 10.1111/j.1365-2621.1998.tb17904.x
Choi, Y.S., J.H. Choi, D.J. Han, H.Y. Kim, M.A. Lee and H.W. Kim. 2009. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci., 82(2): 266-271. DOI: 10.1016/j.meatsci.2009.01.019
Confrades, S., J. Carballo and F.J. Colmenero.1997. Heating rate effects on high-fat and low-fat frankfurters with a high content of added water. Meat Sci., 47(1-2): 105-114. DOI: 10.1016/s0309-1740(97)00042-9
Eswarapragada, N.M., P.M. Reddy and K. Prabhakar. 2010. Quality of low fat pork sausage containing milk-co-precipitate. J. Food Sci. Technol., 47(5): 571-573. DOI: 10.1007/s13197-010-0086-1
Hong, G.P., S. Lee and S.G. Min. 2004. Effect of substituted level of added water for fat on the quality characteristics of spreadable liver sausage. Food Sci. Biotechnol., 13(4): 397-402.
Hughes, E., A.M. Mullen and D.S. Troy. 1998. Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. Meat Sci., 48(1-2): 169-180. DOI: 10.1016/S0309-1740(97)00087-9
Kandeepan, G., A.S.R. Anjaneyulu, N. Kondaiah, S.K. Mendiratta and V. Lakshmanan. 2009. Effect of age and gender on the processing characteristics of buffalo meat. Meat Sci., 83(1): 10-14. DOI: 10.1016/j.meatsci.2009.03.003
Keeton, J.T. 1994. Low-fat meat products-Technological problems with processing. Meat Sci., 36(1-2): 261-276. DOI: 10.1016/0309-1740(94)90045-0
Keeton, J.T. 1983. Effects of fat and NaCl/Phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48(3): 878-881. DOI: 10.1111/j.1365-2621.1983.tb14921.x
Khalil, A.H. 2000. Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chem., 68(1): 61-68. DOI: 10.1016/S0308-8146(99)00156-9
Kotwaliwale, N., P. Bakane and A. Verma. 2007. Changes in textural and optical properties of oyster mushroom during hot air drying. J. Food Eng., 78(4): 1207-1211. DOI: 10.1016/j.jfoodeng.2005.12.033
Kumar, M. and B.D. Sharma. 2003. Quality characteristics of low-fat ground pork patties containing milk co-precipitate. Asian-Austral. J. Anim. Sci., 16(4): 588-595. DOI: 10.5713/ajas.2003.588
Kumar, M. and B.D. Sharma. 2004. The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer. Int. J. Food Sci. Tech., 39(1): 31-42. DOI: 10.1111/j.1365-2621.2004.00743.x
Kumar, M., B.D. Sharma and R.R. Kumar. 2007. Evaluation of sodium alignate as a fat replacer on processing and shelf-life of low-fat ground pork patties. Asian-Austral. J. Anim. Sci., 20(4): 588-597. DOI: 10.5713/ajas.2007.588
Lin, K.W. and J.T. Keeton. 1998. Textural and physicochemical properties of low-fat, pre-cooked ground beef patties containing carrageenan and sodium alginate. J. Food Sci., 63(4): 571-574. DOI: 10.1111/j.1365-2621.1998.tb15787.x
Mallika, E.N., K. Prabhakar and P.M. Reddy. 2009. Low fat meat products - An overview. Vet. World, 2(9): 364-366. Available on: http://citeseerx.ist.psu.edu/viewdoc/download;jsessionid=E5C8A26BD07E26699E27D8B95D4D85C8?doi=10.1.1.302.7238&rep=rep1&type=pdf
Mansour, E.H. and A.H. Khalil. 1999. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. J. Sci. Food Agr., 79(3-4): 493-498. DOI: 10.1016/S0963-9969(97)00043-4
Martien, V.D.H. 1987. Functionality of dairy ingredients in meat products. Food Technol., 41(10): 35-47.
Muhlisin Kang, S.M., W.H. Choi, K.T. Lee, S.H. Cheong and S.K. Lee. 2012. Effects of hydrated potato starch on the quality of low-fat Ttoekgalbi (Korean Traditional Patty) packaged in modified atmosphere conditions during storage. Asian-Austral. J. Anim. Sci., 25(5): 725-732. DOI: 10.5713/ajas.2011.11280
Pietrasik, Z. and P.J. Shand. 2003. The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls. Meat Sci., 65(2): 771-778. DOI: 10.1016/S0309-1740(02)00280-2
Rao, K.H., A.S.R. Anjaneyulu, R.R.B. Singh, P.C. Dubey and P.L. Yadav. 1997. Quality of nuggets and patties from mutton with incorporation of milk co-precipitates. Journal of Food Science and Technology, 34(4): 331-334.
Serdaroglu, M. 2006. The characteristics of beef patties containing different levels of fat and oat flour. Int. J. Food Sci. Tech., 41(2): 147-153. DOI: 10.1111/j.1365-2621.2005.01041.x
Serdaroglu, M. and E.E. Deniz. 2004. Chemical composition and quality characteristics of emulsion type turkey rolls formulated with dairy ingredients. J. Food Technol., 2(2): 109-113. Available on: http://docsdrive.com/pdfs/medwelljournals/jftech/2004/109-113.pdf
Snedecor, G.W. and W.G. Cochran. 1994. Statistical Methods, 9th ed. Ames: University Press, Iowa, USA.
Trout, E.S., M.C. Hunt, D.E. Jhonson, J.R. Clans, C.L. Castner and D.H. Kropf. 1992. Characteristics of low-fat ground beef containing texture-modifying ingredients. J. Food Sci., 57(1): 19-24. DOI: 10.1111/j.1365-2621.1992.tb05415.x
Verma, A.K., M.K. Chatli, D. Kumar, P. Kumar and N. Mehta. 2015. Efficacy of sweet potato powder and added water as fat replacer on the quality attributes of low-fat pork patties. Asian-Austral. J. Anim. Sci., 28(2): 252-259. DOI: 10.5713/ajas.14.0291
Wardlaw, F.B., L.H. Mccaskill and J.C. Acton. 1973. Effect of postmortem muscle changes on poultry meat loaf properties. J. Food Sci., 38(3): 421-424. DOI: 10.1111/j.1365-2621.1973.tb01444.x
Witte, V.C., G.F. Krauce and M.C. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci., 35(5): 582. DOI: 10.1111/j.1365-2621.1970.tb04815.x
Downloads
Published
2021-12-30
How to Cite
Jairath, G., Sharma, D. P., Dabur, R. S., Singh, P. K., & Pathera, A. (2021). Optimization and quality evaluation of buffalo calf meat sausages incorporated with skim milk powder as a complete fat replacer. Buffalo Bulletin, 40(4), 625–636. Retrieved from https://kuojs.lib.ku.ac.th/index.php/BufBu/article/view/2977
Issue
Section
Original Article
.png){kind=logo}
