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ThesisItem Open Access STUDIES ON THE DEVELOPMENT OF LOW FAT CHEVON PATTIES USING FAT REPLACER(Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2009-10) INDUMATHI, JANAGAM; SREENIVASA MOORTHY, P.R. (Major); SUDHAKARA REDDY, K; JAGADEESH BABU, AABSTRACT ; There is increasing demand for ready-to-eat meat products due to busier and competitive life of human beings. On the other hand people incline towards low-fat meat products as the higher dietary fat intake is correlated with life threatening diseases. Reducing fat in the meat product might alter its desirable qualities and need to be substituted with fat replacers to impart the qualities lost due to removal of fat. With this objective the present study was conducted. Study was conducted to determine the level of sodium alginate while developing low-fat chevon patties. The entire investigation was carried out in two phases, in the first phase low-fat chevon patties prepared were incorporated with sodium alginate at three different levels along with control with 20% added vegetable fat. The effects of their incorporation on physico-chemical properties (cooking loss, emulsion stability and water holding capacity) and sensory quality of low-fat chevon patties was studied. Studies revealed that even though patties incorporated with 0.5 and 0.75% SA scored significantly higher values for different physico-chemical parameters like cooking loss, emulsion stability and water-holding capacity than 0.25% SA incorporated patties, however they failed to score better for different organoleptic attributes such as flavour, juiciness, tenderness and overall acceptability, for which 0.25% SA incorporated patties scored better. Hence, low fat chevon patties incorporated with 0.25% sodium alginate (SA) was selected and were prepared and were added with 0.1% ascorbic acid (AA) and 0.25% citric acid (CA) separately. The three low-fat batches (0.25% SA alone, 0.25% SA+0.1% AA and 0.25% SA + 0.25% CA) and control samples with 20% added vegetable fat were evaluated for their keeping quality in terms of physico-chemical (pH, hardness and 2-TBARS), microbiological (SPC, psychrophiles and yeast and moulds counts) proximate analysis (% moisture, % protein and % fat) and organoleptic quality for 20 days under refrigerated temperature (4±1°C). Irrespective of formulations there was a significant (P<0.05) increase in hardness of all low-fat chevon patties was observed as storage period advances. Irrespective of formulations, the mean ± S.E values of pH and 2-thiobarbituric acid reactive substance values were significantly (P<0.05) increased with increase in storage period. There was no significant (P>0.05) change in percent moisture, protein, fat contents of all formulations of low-fat chevon patties during entire storage period (4±1°C). The standard plate counts (log10 CFU/g of meat sample) were significantly (P<0.05) increased in the all low-fat formulations of chevon patties during the refrigerated (4±1°C) storage period, but psychrophiles and yeast & mould counts could not be detected in any of the products through out the storage period. Organoleptic evaluation revealed that the storage had significantly (P<0.05) reduced scores for all the traits viz., colour, flavour, juiciness, tenderness and overall acceptability of all formulations of chevon patties. However all the low-fat products were in good condition within the limits of acceptability of panelists up to 20 days of refrigerated (4±1°C) storage unlike control which was not acceptable after 16th day. Low-fat chevon patties incorporated with 0.25% SA and 0.25% SA+0.25% CA found to be economical compared to the 0.25% SA + 0.1% AA. Even though, patties incorporated with 0.25% SA and 0.25% SA + 0.25%CA was having same cost of production and patties incorporated with 0.25% SA + 0.25% CA registered superior quality characteristics compared to the rest of the formulations.