The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product

Abstract

The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.Hemijska, fizicka i senzorna ocena pasteta od bivoljeg mesa je uradjena kako bi se ispitao uticaj dodavanja sojinog brasna niskog sadrzaja masti i mlevenog kineskog pasulja kao delimicne zamene mesa. Rezultati su pokazali da je koriscenje obezmascenog brasna soje ili mlevenog kineskog pasulja kao dodatka na nivou od 10% uticalo na smanjenje sadrzaja vlage i masti, ali povecanja sadrzaja vlakana i proteina u kuvanim uzorcima. Najvece smanjenje je utvrdjeno u kontroli (100% bivolje meso), a najnize u uzorku koji je sadrzavao 5% sojinog brasna i mlevenog kineskog pasulja. Tretman kuvanjem je povecao kolicinu slabo vezane vode u kontroli i uzorcima sa 10% sojinog brasna sa niskim sadrzajem masti, i povecao odnos protein voda u svim uzorcima. Federova vrednost za uzorak koji sadrzi 5% sojinog brasna niskog sadrzaja masti i mlevenog kineskog pasulja je bila slicna vrednosti utvrdjenoj u kontrolnim uzorcima. Dodavanje mlevenog kineskog pasulja je uticalo na povecanje sposobnosti vezivanja vode, dok je dodatak obezmascenog brasna soje i mlevenog kineskog pasulja kao dodatka uticao na smanjenje kala kuvanja u pastetama. Najniza vrednost je utvrdjena u uzorku koji je sadrzavao 5% oba dodatka. Uzorci koji su sadrzavali 5% i brasna nemasne soje i praha kineskog pasulja su imali najvecu vrednost zadrzavanja vode, dok su uzorci sa 10% brasna soje sa niskom sadrzajem masti imali najvecu vrednost zadrzavanja masti. Uzorci koji su sadrzavali 5% obezmascenog brasna soje i mlevenog kineskog pasulja su imali najvece vrednosti za boju, ukus, miris, socnost i ukupnu prihvatljivost od svih uzoraka.