ENHANCEMENT OF PALATABILITY AND OPTIMIZATION OF FATTY ACID PROFILE OF BUFFALO MEAT BY FAT INJECTION
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Date
2018
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College of Veterinary and animal Science,Mannuthy
Abstract
The current study was undertaken to enhance the palatability of lowquality buffalo meat with desirable fatty acid profile by injecting an optimised
blend of rendered buffalo fat and soybean oil intramuscularly. Hot-deboned
biceps femoris muscle samples (n=6) were harvested from 4-6 years old
slaughtered Murrah buffalo carcasses and the samples were injected with
different proportions of rendered buffalo fat and soybean oil. Injection of a blend
of rendered buffalo fat and soybean oil in the ratio 25:75 (per cent, v/v) at a rate
of 7.5 per cent (w/w) into buffalo meat resulted in a product having significantly
higher sensory overall acceptability. This optimized fat-injected buffalo meat
(FIB) had significantly higher water holding capacity, peroxide value, Hunter L*
and b* values, fat content and collagen solubility, and significantly lower Warner
Bratzler shear force and collagen content than non-injected control samples. The
cooked meat tenderness, juiciness and amount of connective tissue scores were
significantly higher for the FIB samples. FIB had significantly higher total
unsaturated, polyunsaturated and n-6 fatty acids content and significantly higher
n-6/n-3 and PUFA/SFA ratios. During storage at 4±1°C, a significantly higher
TBARS value was observed for FIB on day 4 and 6 and peroxide values were
significantly higher on all days of storage. The product retained acceptable
organoleptic quality till 6th day of storage. The taste panel sensory evaluation of
carabeef-fry prepared using FIB showed significantly higher flavour, mouth
coating, juiciness, tenderness, amount of connective tissue and overall
acceptability scores than control carabeef-fry samples. A majority of the
consumers (69 per cent) preferred the carabeef-fry prepared using the FIB. The
study has resulted in buffalo meat of enhanced palatability and desirable fatty
acid profile with a shelf-life of 6 days at 4±1°C. Popular whole-muscle products
of better acceptability can be prepared using this optimised fat-injected buffalo
meat.