DEVELOPMENT OF LOW SODIUM FUNCTIONAL CARABEEF PATTIES BY UTILIZING BIOACTIVE COMPOUNDS
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Date
2021
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Abstract
A study was conducted to develop low-sodium functional carabeef patties by utilizing bioactive compounds from fruit by-products viz. red banana peel (pomace) paste (RPP), apple peel paste (APP), lemon peel and seed powder extract (LPE) and plant materials viz. aloe vera gel powder (AGP), dried carrot pomace powder (CPE), drumstick (moringa) leaf powder (DPE) extract, to optimize the levels of inclusion of different sources of bioactive compounds from natural materials and assess the storage stability by performing physico-chemical, sensory and microbial analyses under three different packaging viz. aerobic, vacuum and modified atmospheric packaging, during refrigerated storage (4±1oC) conditions. A total of six experiments were conducted.
The formulation and processing conditions of carabeef patties were standardized, and the levels of vegetable oil and chilled water/ice were also optimized. In the first experiment, three levels of vegetable oils (10, 12 and 14 per cent) and three levels of chilled water/ice (7, 10 and 13 per cent) were incorporated into the initial formulation by adjusting the level of lean carabeef. The mean values of ES, CY, shear force value and sensory scores of carabeef patties were significantly (P<0.01) higher and optimum at 12 per cent level of fat and 10 per cent level of chilled water/ice than other treatments. Therefore, based on physical properties, cooking yield, and sensory scores, 12 per cent level of vegetable fat and 10 per cent level of chilled water or ice were considered as optimum for the preparation of carabeef patties and incorporated into the formulation for further experiment.