Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.
Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.
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DOI：
10.14202/vetworld.2016.151-159
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发表时间：
2016-02
期刊：
影响因子：
1.6
通讯作者：
Kumar A
中科院分区：
文献类型：
--
作者：
Irshad A;Sharma BD;Ahmed SR;Talukder S;Malav OP;Kumar A
本研究旨在利用重组水牛肉饼(RBML)强化钙(以乳酸钙的形式存在)来开发功能性肉制品。从成年母水牛屠体中取出的去骨水牛肉，在屠宰后5-6小时内取出，在冷冻条件下保存。以0%、1%、1.25%、1.5%的乳酸钙粉替代瘦肉型水牛肉，通过预标工艺制备钙强化牛肉粉。根据标准程序，对开发的产品进行了物理化学性质、工业成分、钙浓度(mg/100 g)、水分活度(Aw)、Loviond®色度计颜色单位、质构分析(TPA)和感官质量的评估。在所评价的各种产品质量参数中，蒸煮出品率(%)、产品pH、水分(%)、蛋白质(%)、脂肪(%)和水分活度(Aw)随着乳酸钙水平的增加而显著下降。强化功能性红豆泥的钙含量分别为135.02、165.73和203.85 mg/100g，而对照组为6.48 mg/100g。在乳酸钙水平为1%和1.25%时，处理产品的大部分感官评分与对照产品相当，但逐渐下降。本研究认为，在不影响肉制品质构和感官特性的前提下，添加1.25%的乳酸钙是肉制品中钙强化的最佳水平，可达到推荐膳食钙摄入量的15%。
The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond® tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.