+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets



Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets



Journal of Food Science 75(1): S31



The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo meat nuggets processed in retort pouches at F(0) 12.13. Incorporation of corn starch in buffalo meat nuggets produced more stable emulsion than other binders used. Product yield, drip loss, and pH did not vary significantly between the products with different binders. Shear force value was significantly higher for product with corn starch (0.42 +/- 0.0 Kg/cm(3)) followed by refined wheat flour (0.36 +/- 0.010 Kg/cm(3)), tapioca starch (0.32 +/- 0.010 Kg/cm(3)), and wheat semolina (0.32 +/- 0.010 Kg/cm(3)). Type of binder used had no significant effect on frying loss, moisture, and protein content of the product. However, fat content was higher in products with corn starch when compared to products with other binders. Texture profile indicated that products made with corn starch (22.17 +/- 2.55 N) and refined wheat flour (21.50 +/- 0.75 N) contributed firmer texture to the product. Corn starch contributed greater chewiness (83.8 +/- 12.51) to the products resulting in higher sensory scores for texture and overall acceptability. Products containing corn starch showed higher sensory scores for all attributes in comparison to products with other binders. Panelists preferred products containing different binders in the order of corn starch (7.23 +/- 0.09) > refined wheat flour (6.48 +/- 0.13) > tapioca starch (6.45 +/- 0.14) > wheat semolina (6.35 +/- 0.13) based on sensory scores. Histological studies indicated that products with corn starch showed dense protein matrix, uniform fat globules, and less number of vacuoles when compared to products made with other binders. The results indicated that corn flour is the better cereal binder for developing buffalo meat nuggets when compared to all other binders based on physico-chemical and sensory attributes.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 034793803

Download citation: RISBibTeXText

PMID: 20492199

DOI: 10.1111/j.1750-3841.2009.01399.x


Related references

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves. Veterinary World 9(2): 151-159, 2016

Effect of water activity on the physico-chemical, microbiological and sensory qualities of buffalo meat sausage stored under ambient temperature. American Journal of Food Technology 1(2): 166-172, 2006

Effect of caseinates on physico-chemical, textural and sensory properties of chicken nuggets from spent hens. Journal of Food Science and Technology 34(4): 316-319, 1997

Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat. Meat Science 76(2): 274-280, 2007

Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets. Lwt: 4, 715-719, 2010

Effect of microwave oven processing, hot air oven cooking, curing and polyphosphate treatment on physico-chemical, sensory and textural characteristics of buffalo meat products. Journal of Food Science and Technology Mysore 39(3): 240-245, 2002

Physico-chemical characteristics and sensory scores of nuggets prepared with rabbit meat and chevon. Indian Journal of Animal Sciences 66(8): 852-854, 1996

Processing of buffalo meat nuggets utilizing different binders. Tamilnadu Journal Of Veterinary And Animal Sciences: 2, 77-83, 2008

Studies on processing and keeping quality of retort pouched foods 3. preparation and keeping quality of retort pouched fried mackerel scomber japonicus meat paste. Journal of the Korean Fisheries Society 17(5): 373-382, 1984

Effect of levels of coagulating enzyme on sensory, physico-chemical and textural characteristics of Mozzarella cheese made from an admixture of goat and buffalo milks. Indian Journal of Dairy Science 48(1): 43-49, 1995

Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets. Journal of Food Science and Technology Online First Articles, 2012

Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets. Journal of Food Science and Technology 51(11): 3277-3284, 2014

Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meat. Meat Science 35(3): 331-340, 1993

Physico-chemical and sensory qualities of ghee from curdled buffalo milk. Asian Journal of Dairy Research 5(1): 49-55, 1986

Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties. Meat Science 65(3): 973-976, 2003