Quality characteristics of restructured mutton slices developed by cold set binding systems.

Abstract

The present investigation was carried out to evaluate the influence of various levels (0, 0.5, 1.0 and 1.5%) of calcium alginate as a cold-set binder on the cold-set gelation of restructured mutton slices (RMS). Addition of 1.5% calcium aiginate showed significantly (P<0.05) higher cooking yield, batter stability, water-holding capacity and pH. However, calcium alginate did not significantly affect both collagen content and collagen solubility of RMS. There was a significant (P<0.05) difference in % diameter shrinkage between control and RMS extended with various levels of calcium alginate, RMS formulated with 1.5% calcium alginate had significanly (P<0.05) higher moisture content than the remaining formulations. The control sample had significantly (P<0.05) higher protien content than the other treatments (T1, T2 and T3). Addition of various levels of calcium alginate did not significantly influence the fat and total ash content of RMS. Addition of 1.5% calcium alginate had significantly (P<0.05) increased chewiness, cohensiveness, gumminess and sprnginess values of RMS. The RMS added with 1.5% calcium alginate had significantly higher sensory colour, cohensivess, Juisiness and overall palatability scores than remaning formulations. The results of this study reveals that RMS formulated with of 1.5% calcium alginate as cold-set binder recorded highest physico-chemical, proximate characteristics, better textural stabilty and superior sensory scores than control and relieves the problems of discoloration and lipid oxidation which was very prone in hot-set binding system