Quality Evaluation of Carabeef Patties Containing Different Levels of Water and Added Fat
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Date
2021-05
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Abstract
The objective of the present study was undertaken to standardize the
optimum level of vegetable oil and added water in the development of
carabeef patties. The lean meat was minced twice through 3 mm plate and
prepared emulsion by using a bowl chopper. The patties were prepared with
the incorporation of chilled water at 7, 10 and 13 % level and added
vegetable fat at 10, 12 and 14 %, respectively replacing the lean meat. The
mean values of emulsion stability and cooking yield of carabeef patties was
significantly (P<0.01) higher at 12 % level of fat and 10 % level of chilled
water as compared to other treatment. A significant effect of different level
of vegetable fat incorporation was observed with respect to sensory scores.
The highest scores for appearance, juiciness, binding, texture and overall
acceptability values noted for the products developed with 12 % level of fat
and 10 % level of chilled water in the formulation. Thus, good quality
carabeef patties could be prepared by incorporating 12 % level of fat and 10
% level of chilled water in the formulation.
Description
TNV_IJCMAS_2021_10(5)32-42
Keywords
Veterinary Science