Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta

Vinod Kumar, Modi and Yashoda, K. P. and Bhaskar, N. and Mahendrakar, N. S. (2009) Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta. Journal of Food Processing and Preservation, 33. pp. 763-776.

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Abstract

Low-fat high-fiber mutton kofta containing minced meat and optimized quantities of refined wheat flour (8.5%), oat flour (8.0%) and carrageenan (0.5%) was prepared. The product with wheat flour (9.0%) and fat (8.0%) and without oat flour and carrageenan was treated as control. The product was deep fat fried, packed under air or nitrogen and stored at 4 � 2C. Inclusion of oat flour and carrageenan resulted in substantially lower contents of fat and higher moisture content compared with control. The carrageenan-containing product was softer in texture and juicier than control. Color traits b and L values of the product were affected by addition of carrageenan and oat flour in the formulation, whereas the value of a was unaffected. Decrease in pH, chewiness and other sensory attributes were noticed in kofta stored for 6 weeks. Products stored in nitrogen had better keeping quality and were sensorily acceptable up to 6 weeks.

Item Type:	Article
Uncontrolled Keywords:	meat products, carrageenan, oat flour, low-fat high-fiber meat kofta, product quality, sensory profile
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Nov 2010 05:06
Last Modified:	15 May 2012 11:29
URI:	http://ir.cftri.res.in/id/eprint/9762

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