Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product
2016
Rather, Sajad A. | Masoodi, F.A. | Akhter, Rehana | Gani, Adil | Wani, S.M. | Malik, A.H.
The effects of reducing fat level from 20% to 10% and addition of guar gum powder at the levels of 0–1.5% on proximate composition, pH, color, lipid and protein oxidation, texture, microstructure and sensory characteristics of mutton goshtaba was investigated. Low fat goshtaba samples containing guar gum powder were significantly (P<0.05) higher in protein and moisture contents but, lower in fat content than the high fat control. Lightness was significantly higher in high fat control (P<0.05) and yellowness did not show any significant (P>0.05) difference between high fat control and low fat products. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat (20%) goshtaba reflect the more oxidative degradation of the lipids and muscle proteins than low fat treatments (P<0.05). Hardness, gumminess, and chewiness of the high fat control were higher and springiness was lower than the low fat treatments. Microstructure observations using scanning electron microscopy shows that increase in guar gum levels lead to formation of gel net work which holds more water. Sensory evaluation indicated that decreasing fat level resulted in lower firmness, flavor intensity and overall palatability scores, but increasing juiciness. However, the low fat goshtaba containing 0.5% guar gum showed non-significant difference in overall acceptability with that of high fat control.
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