Quality characteristics of restructured mutton slices developed by cold-set binding system

An investigation was carried out to evaluate the influence of various levels of carrageenan on cold-set gelation of restructured mutton slices (RMS). The addition of 1.5% carrageenan resulted in significantly (P<0.05) higher batter stability, water-holding capacity and cooking yield, than control, 0.5 and 1.0% carrageenan added RMS. Control sample had significantly (P<0.05) the highest diameter shrinkage than carrageenan added treatments. Addition of different levels of carrageenan did not significantly affect collagen content but collagen solubility of RMS was significantly (P<0.05) affected. The RMS processed with 1.5% carrageenan had significantly (P<0.05) highest moisture and lowest protein contents as compared to remaining treatments. Neither fat nor total ash content differed significantly by addition of various levels of carrageenan. Addition of carrageenan significantly (P<0.05) improved both moisture and fat retention values than the control. The RMS formulated with 1.5% carrageenan had significantly (P<0.05) recorded higher chewiness, gumminess, springiness and lowest hardness values than the control and remaining treatments. Addition of different levels of carrageenan significantly (P<0.05) influenced all sensory attributes (except flavour and mouth coating) and rated better for RMS with 1.5% level of carrageenan. It was concluded that, addition of 1.5% carrageenan level had recorded highest quality attributes of RMS due to its better gelation capabilities.