Quality of low fat and prebiotic-Enriched lamb nuggets during refrigerated storage

Astudy was undertaken to evaluate the effect of replacing added fat with hydrated inulin on the physico-chemical, microbiological and sensory attributes of low fat and prebiotic enriched lamb nuggets at refrigerated (4±1° C) storage. The level of added fat (vegetable oil and mutton fat) wasused in different combinations. The pre-standardized level of vegetable oil (70%) and mutton fat (30%) was used for the preparation of nuggets. The control formulation was made with 10% added fat (vegetable oil + mutton fat in 7: 3 ratio), while T1 contained 7% (vegetable oil + mutton fat in 7: 3 ratio) and T2 contained 5% (vegetable oil + mutton fat in 7: 3 ratio). Inulin (1: 1 hydrated) was used as a fat replacer. T1 formulation contained 3% and T2 contained 5% inulin. The shear force values were significantly lower (P<0.05) in the control lamb nuggets (11.41±2.28) than T1 (18.85±2.40) and T2 (19.53±1.75). Fat content of T1 (12.12±0.31) and T2 (9.08±0.10) was significantly (P<0.05) lower than the control (14.95±0.18) nuggets. The colour attributes indicated that lightness (L) values were significantly (P<0.05) lower in the T1 (59.86±0.32) and T2 (59.07±0.17) than the control (62.33±0.40). Similarly yellowness and chroma values were significantly (P<0.05) lowered in T2 nuggets than T1 and the control. The lamb nuggets were evaluated for physico-chemical, sensory and microbial attributes at 6 days intervals up to 18 days at refrigerated storage. The pH of the control nuggets was significantly (P<0.05) higher during storage. Total plate count increased up to 12^th day and showed a significant (P<0.05) increase on 18^th day. Coliforms and psychrotrophs were detected occasionally. Overall the appearance scores declined with storage. Flavour scores were significantly higher in the control nuggets. Significant difference among treatments was observed on day 18. Binding and overall palatability scores declined with storage. Sensory attributes of all the nuggets were comparable. The study indicated that low fat and prebiotic enriched lamb nuggets are acceptable up to 18^th day at refrigeration (4±1° C) storage.