Abstract
AbstractMeat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless, chemical reactions and microorganisms might affect the quality of nutritional constituent of meat products. This study investigated the influence of addingMoringa oleiferaleaves powder (MOLP) on the nutritional, technological properties, and consumer acceptability of mutton patties. Four treatments of mutton patties with 0, 0.3, 0.6, and 0.9% of MOLP were produced. The prepared patties (raw and cooked) were evaluated for quality attributes such as proximate composition, total phenolic content (TPC), cooking properties (cooking yield and cooking loss), physical characteristics (colour and water holding capacity [WHC]), thiobarbituric acid reactive substances (TBARS), pH value, and sensory quality. The incorporation of MOLP into the mutton patties significantly increased (p< 0.05) protein, fat, ash contents, TPC, pH, WHC, and cooking yield. However, moisture content, TBARS, and colour decreased. Most sensory likability scores of patty samples with up to 0.3% of MOLP were comparable to those of the control sample. Evidently, the inclusion of 0.3% of MOLP produces mutton patties with high sensory desirability.
Highlights
Changes in consumption patterns emerging from population growth have resulted in consumers searching for healthier and affordable food with acceptable taste and physical appearance [1]
Fat content is related to desirable sensory characteristics of meat patties such as juiciness and mouth feel, and low fat content has a negative influence on the texture and sensory properties of processed meat products [5]
This might be due to the inclusion of Moringa oleifera leaves powder (MOLP) which inhibited the degradation of sarcoplasmic and myofibrillar proteins that are responsible for the increase in cooking loss of meat products [42]
Summary
Changes in consumption patterns emerging from population growth have resulted in consumers searching for healthier and affordable food with acceptable taste and physical appearance [1]. The main strategies that are currently used in the reformulation of meat products involve reducing the fat content and improving the fatty acid profile [6] Ingredients such as flours of cereal and legume, gums, modified starches, and proteins are added to meat products to reduce the fat content [7]. This results in meat products retaining high amounts of moisture and fat, thereby improving its juiciness and decreasing its hardness. The powder was transferred into a polyethylene bag, kept in a closed bag and stored at room temperature until it was used
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