ENHANCEMENT OF PALATABILITY AND OPTIMIZATION OF FATTY ACID PROFILE OF BUFFALO MEAT BY FAT INJECTION

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dc.contributor.advisorV.N. Vasudevan
dc.contributor.authorSHALIMA SHUKOOR. A
dc.date.accessioned2020-09-07T05:14:56Z
dc.date.available2020-09-07T05:14:56Z
dc.date.issued2018
dc.description.abstractThe 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810150900
dc.keywordsENHANCEMENT PALATABILITY OPTIMIZATION FATTY ACID PROFILE BUFFALO MEAT FAT INJECTIONen_US
dc.language.isoenen_US
dc.pages116en_US
dc.publisherCollege of Veterinary and animal Science,Mannuthyen_US
dc.research.problemENHANCEMENT OF PALATABILITY AND OPTIMIZATION OF FATTY ACID PROFILE OF BUFFALO MEAT BY FAT INJECTIONen_US
dc.subLivestock Product Technologyen_US
dc.themeENHANCEMENT OF PALATABILITY AND OPTIMIZATION OF FATTY ACID PROFILE OF BUFFALO MEAT BY FAT INJECTIONen_US
dc.these.typeM.V.Sc.en_US
dc.titleENHANCEMENT OF PALATABILITY AND OPTIMIZATION OF FATTY ACID PROFILE OF BUFFALO MEAT BY FAT INJECTIONen_US
dc.typeThesisen_US
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