Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta

Abstract

Meat kofta, a typical Indian meat product, was prepared by incorporation of 8% oat flour and 0.5, 1.0, or 1.5% carrageenan in formulation with an objective of developing a low-fat and high fiber meat product. The uncooked, cooked and deep fat fried kofta were analyzed for proximate composition and pH. The addition of oat flour and carrageenan moisture retention, cooking yield, diameter, juiciness, water holding capacity (WHC) texture profile analysis (TPA), color traits, and sensorily acceptance were assessed in cooked and fried kofta. Inclusion of oat flour and carrageenan in the formulation resulted in significant (P < 0.05) higher moisture retention and the yield on cooking and frying. There was a significant increase (P < 0.05) in diameter in cooked kofta, whereas, a decrease in diameter was noticed for fried kofta as compared to control sample decreased (P < 0.05) in fried kofta compared to control (without carrageenan and oat flour). The cooked kofta had a better juiciness than control (P < 0.05); however, inclusion of carrageenan and oat flour in the formulation lowered juiciness in fried kofta (P < 0.05). Uncooked and cooked meat kofta had higher (P < 0.05) WHC than control. Hardness of cooked and fried kofta decreased (P < 0.05) and adhesiveness increased (P < 0.05) with the increase of carrageenan levels in the formulation. Low fat high fiber meat kofta can be prepared by using 8.0% oat flour and 0.5% carrageenan without much detrimental effect on its physicochemical and sensory attributes.

Keywords:

• Carrageenan
• Oat flour
• Meatballs
• Kofta
• Comminuted meat
• Binders
• Low fat meat products
• High fiber