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

Figures & data

Table 1 Formulation to prepare 1 Kg of uncooked meat dough for the preparation of mutton kofta.

Ingredients	Quantities (%)Control	Quantities (%)Experimental
Deboned meat	78.00	78.00
Wheat flour	9.00	8.5/8.0/7.5
Hydrogenated fat	8.00	-
Oat flour	-	8.0
Carrageenan	-	0.5/1.0/1.5
Garam masala	0.22	0.22
Ginger powder	0.32	0.33
Garlic powder	0.33	0.33
Cumin powder	0.44	0.44
Turmeric powder	0.22	0.22
Red chilly powder	1.36	1.36
Common salt	2.10	2.10

Figure 1 Flow diagram for the preparation of traditional meat kofta curry.

Table 2 Effects of incorporation of different levels of carrageenan and 8.0% oat flour on chemical composition (on dry weight basis) and pH of mutton kofta.

Parameters	Control	Carrageenan, %
		0.5	1.0	1.5
Uncooked mutton Kofta
Moisture, %	63.2 ± 2.4^a	64.4 ± 1.9^b	64.3 ± 1.5^b	64.4 ± 1.4^b
Fat, %	29.9 ± 3.3^a	14.6 ± 2.4^b	13.9 ± 2.1^b	14.4 ± 1.8^b
Protein %	49.3 ± 2.3^a	49.5 ± 3.7^a	50.6 ± 2.4^a	49.7 ± 2.1^a
Ash, %	4.5 ± 0.5^a	4.8 ± 0.4^a	4.9 ± 0.4^a	4.9 ± 0.5^a
Carbohydrate,*%	16.2 ± 1.8^a	31.0 6.1^b	30.5 ± 4.1^b	31.0 ± 3.6^b
pH	5.85 ± 0.06^a	5.70 ± 0.11^a	5.75 ± 0.11^a	5.74 ± 0.07^a
Cooked mutton Kofta
Moisture, %	65.9 ± 1.2^a	68.8 1.5^b	70.2 ± 1.4^bc	71.1 ± 1.0^c
Fat, %	28.5 ± 2.8^a	14.0 ± 1.6^b	13.5 ± 0.8^b	14.7 ± 1.9^b
Protein, %	50.4 ± 3.0^a	48.7 ± 3.4^a	51.0 ± 4.3^a	53.5 ± 3.0^a
Ash, %	3.5 ± 0.1^a	4.0 ± 0.4^a	4.1 ± 0.3^a	4.4 ± 0.6^a
Carbohydrate,*%	13.8 ± 3.9^a	33.3 ± 3.7^b	31.3 ± 4.1^bc	27.4 ± 1.7^c
pH	6.10 ± 0.28^a	5.90 ± 0.31^a	5.94 ± 0.28^a	5.98 ± 0.29^a
Deep fat fried mutton Kofta
Moisture,%	54.3 ± 1.8^a	59.8 ± 3.4^b	60.2 ± 3.5^b	60.9 ± 4.2^b
Fat, %	33.7 ± 1.1^a	19.8 ± 1.6^b	20.7 ± 1.3^b	20.6 ± 1.1^b
Protein, %	43.7 ± 1.7^a	50.1 ± 1.9^b	49.3 ± 3.0^b	49.9 ± 2.1^b
Ash, %	2.7 ± 0.2^a	3.2 ± 0.4^a	3.3 ± 0.6^a	3.6 ± 0.5^a
Carbohydrate,*%	19.8 ± 1.3^a	26.9 ± 2.7^b	26.5 ± 4.0^b	26.1 ± 3.8^b
pH	5.87 ± 0.29^a	5.79 ± 0.20^a	5.86 ± 0.16^a	5.74 ± 0.18^a
*by difference;
All the values indicate mean ± SD, (n = 4).
Means in a row with a different superscript letter differ (P < 0.05).

Table 3 Effects of incorporation of different levels of carrageenan and 8.0% oat flour on cooking characteristics of mutton kofta

Cooking Characteristics	Control	Carrageenan, %
		0.5	1.0	1.5
Cooked sheep meat kofta
Cooking yield, %	92.7 ± 3.4^a	107.2 ± 1.7^b	108.2 ± 2.0^bc	111.7 ± 2.0^c
Moisture retention, %	64.2 ± 3.9^a	74.9 ± 2.4^b	76.1 ± 2.0^b	77.6 ± 1.9^b
Increase (+) or Decrease (−) in diameter, %	(−) 3.9 ± 0.6	(+) 3.4 ± 0.8^a	(+) 3.8 ± 0.7^a	(+) 4.2 ± 0.2^a
Deep fat fried mutton kofta
Cooking (frying) yield, %	71.0 ± 1.7^a	79.5 ± 4.5^b	83.3 ± 4.1^bc	85.7 ± 4.4^c
Moisture retention, %	41.1 ± 2.6^a	42.4 ± 2.7^a	49.1 ± 3.1^bc	49.2 ± 2.5^c
Decrease in diameter, %	4.3 ± 0.2^a	3.5 ± 0.3^b	2.2 ± 0.3^c	2.3 ± 0.3^c
All the values indicate mean ± SD, (n = 4).
Means in a row with a different superscript letter differ (P < 0.05).

Figure 2 Effect of incorporation of different levels of carrageenan and (8.0%) oat flour on texture profile of the uncooked, cooked, and fried meat kofta. Treatment with different superscript differ (P < 0.05).

Figure 3 Effect of incorporation of different levels of carrageenan and (8.0%) oat flour on WHC and juiciness of the uncooked, cooked, and fried meat kofta. Treatment with different superscript differ (P < 0.05).

Figure 4 Effect of incorporation of different levels of carrageenan and (8.0%) oat flour on color characteristics of the uncooked, cooked, and fried meat kofta. Treatment with different superscript differ (P < 0.05).

Table 4 Effects of incorporation of different levels of carrageenan and 8.0% oat flour on sensory properties of mutton kofta.

Sensory quality attributes	Control	Carrageenan, %
		0.5	1.0	1.5
Cooked mutton kofta
Appearance (shape retention)	5.2 ± 0.2^a	7.7 ± 0.3^b	8.1 ± 0.2^bc	8.4 ± 0.3^c
Colour	6.8 ± 0.2^a	7.0 ± 0.2^a	7.0 ± 0.4^a	7.2 ± 0.7^a
Flavour	6.9 ± 0.1^a	7.5 ± 0.4^b	7.6 ± 0.2^b	7.5 ± 0.4^b
Texture	6.3 ± 0.4^a	7.7 ± 0.1^b	8.1 ± 0.1^c	8.2 ± 0.3^c
Juiciness	5.8 ± 0.2^a	7.6 ± 0.2^b	8.1 ± 0.3^c	8.2 ± 0.3^c
Overall acceptability	6.1 ± 0.1^a	7.5 ± 0.2^b	8.0 ± 0.1^c	8.1 ± 0.2^c
Deep fat fried mutton kofta
Appearance (shape retention)	5.4 ± 0.6^a	7.7 ± 0.3^b	8.1 ± 0.5^b	8.1 ± 0.1^b
Colour	6.4 ± 0.9^a	7.2 ± 0.5^a	6.8 ± 0.3^a	6.8 ± 0.4^a
Flavour	7.1 ± 0.3^a	7.2 ± 0.2^a	7.2 ± 0.2^a	7.1 ± 0.4^a
Texture	5.3 ± 0.1^a	7.7 ± 0.4^b	7.8 ± 0.4^b	7.9 ± 0.5^b
Juiciness	6.1 ± 0.3^a	7.9 ± 0.4^b	7.8 ± 0.5^b	8.1 ± 0.2^b
Overall acceptability	6.1 ± 0.2^a	7.7 ± 0.1^b	7.8 ± 0.0^b	7.9 ± 0.2^b
All the values indicate mean ± SD, (n = 4).
Means in a row with a different superscript letter differ (P < 0.05).