Comparative Study of Different Fat Replacer in the Development of Low Fat Chevon Patties

Abstract

Background: Since last decade demand for healthy and nutritious foods with additional health promoting functions has continuously been increased. Although meat and meat products traditionally have higher levels of fat therefore these products offer the good opportunity to develop low fat functional meat products. Fat replacements should contribute a minimum of calories to a product and should not be detrimental to organoleptic qualities. Therefore, the current study was undertaken to assess suitability of various functional ingredients for the development of low fat chevon patties. Methods: Pre-weighed quantity of minced chevon meat, along with other ingredients were added and chopped in a bowl chopper till desired consistency of the emulsion was achieved. Weighed quantity of emulsion was taken and molded in to patties shape and cooked at specified time and temperature combination. Three selected variant i.e carrageenan (CG), poppy seed (PS) and sago flour (SF) were used for the study. All samples were processed for physicochemical, mineral estimation, instrumental texture, color and sensory analysis. Result: Significantly (P less than 0.05) lower fat and cholesterol contents and higher moisture and fat retention were observed in carrageenan incorporated chevon patties. However, calcium, iron, manganese and zinc contents were significantly (P less than 0.05) higher in poppy seed incorporated low fat chevon patties. The instrumental textural and color profile were also differ significantly (P less than 0.05). The flavor score was significantly (P less than 0.05) higher for chevon patties with carrageenan. The carrageenan added low fat chevon patties (CG) were found superior and widely acceptable among the sensory panelists. Hence, 0.6% carrageenan added chevon patties were selected to develop low fat chevon patties.