Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product

Abstract

The effects of reducing the fat level and adding a gum mixture (1:1 ratio) on the physicochemical, textural, microstructural and sensory characteristics of goshtaba were investigated. Reduction of fat and incorporation of the gum mixture resulted in a product with higher protein and moisture content (P < 0.05). The high-fat goshtaba had a significantly higher L* value, but a lower a* value than its low-fat counterparts (P < 0.05). The significant increase of thiobarbituric acid reactive substances value, protein carbonyls and loss of protein sulfhydryl groups in high-fat goshtaba reflects the more oxidative degradation of the lipids and muscle proteins (P < 0.05). Hardness was significantly higher in high-fat goshtaba, but cohesiveness, gumminess and chewiness did not show any significant difference. Scanning electron microscopy indicates that the gum forms a gel network and holds more water, thus increases its juiciness. Sensory evaluation indicates that low-fat goshtaba supplemented with 0.5% gum mixture had quality characteristics that were similar to those of the high-fat product. Practical Applications During the recent past, consumer interest in low-fat meat and meat products has increased in view of the risk posed by meat products containing high animal fat. In addition to serious health concerns, oxidation of lipids and proteins is a major threat to meat quality. The onset of oxidative reactions in muscle foods during handling, processing and storage leads to undesirable quality changes and deterioration of nutritive value. This aspect is especially relevant to the meat industry. Goshtaba, the traditional meat product of Jammu and Kashmir, India, which is famous throughout the world, contains high proportions of animal fat. Thus, there is great scope and need for improvements over the traditional practices followed in its formulation. The potential antioxidant activity of guar/xanthan gum mixture attracted more attention for using it in high-fat food products. There were significant decreases of thiobarbituric acid reactive substances, protein carbonyls and loss of sulfhydryl groups in low-fat goshtaba, in addition to improving the quality of the product. Thus, the addition of guar/xanthan gum could be a valuable alternative to improve the quality of low-fat goshtaba.