Effect of Honey on Quality Characteristics of Mutton Spread

Abstract

Mutton spread with improved nutritional and functional quality was developed. Control formulation of mutton spread was standardized with 30% mutton powder. Two different cooking regimes, viz. braising (BMS) and steaming (SMS), were applied to prepare control spread and were compared for sensory attributes; on the basis sensory scores, braising cooking method was selected. Three different levels (3, 4 and 5%) of honey-incorporated treatments (T-I, T-II and T-III, respectively) were formulated and compared with pre-standardized control for physico-chemical properties and sensory attributes. Cooking yield and moisture content increased significantly (P < 0.05), whereas protein content decreased (P < 0.05) with the increasing levels of honey. Scores of sensory attributes like appearance, flavor, juiciness, after taste, adhesivability and overall acceptability were significantly higher (P < 0.05) for T-II (4% honey) as compared to control. On the basis of physico-chemical properties and sensory attributes, T-II was adjudged optimum. Further, a comparative study for texture attributes and antioxidant profile was done between control and T-II. Firmness and work of shear showed higher values for T-II as compared to control. Total phenolics content, reducing power assay and antiradical scavenging activity values were found significantly higher (P < 0.05) in T-II as compared to control. Products were stored at (4 ± 1) °C for period of 21 days and studied at 7 days interval. T-II showed significantly lower (P < 0.05) total plate count and thio-barbituric acid reacting substances during entire storage. On the basis of overall attributes, it was concluded that incorporation of honey in mutton spread improved the shelf life and quality.