1Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shuhama, Srinagar-190 006, Jammu and Kashmir (India)
2Division of Livestock Products Technology, IVRI, Izatnagar
3Department of Livestock Products Technology, KVASE
4Department of Livestock Products Technology, CoVS, GADVASU
Maize flour (1: 1 hydration, w/w) was used as an extender in low sodium functional restructured buffalo meat fillets (boneless slices of meat). The optimum level of maize flour was selected on the basis of different physico-chemical properties and sensory attributes. The pH value and cooking yield showed increasing trends with increasing maize flour incorporation. Moisture percentage showed a non-significant (P>0.05) increasing trend with increase in maize flour level. The protein percentage for all the treatment products was significantly lower (P<0.05) and moisture protein ratio significantly higher (P<0.01) than control. The fat percentage and shear force value showed a non-significant (P>0.05) declining trend with increasing maize flour inclusion. There were no significant difference (P>0.05) for any of the sensory attributes of control and treatment products even at 12% level of maize flour incorporation. Based on different physico-chemical and sensory attributes, 12% of maize flour (1: 1 hydration, w/w) was selected as optimum level of incorporation into low sodium functional restructured buffalo meat fillets without compromising the quality of the product.
Fillets, flour, functional, hydrated, maize, restructured, sensory
