Scholarlink

<p>The present research was conducted to determine the impact of several innovative processing variables (C-hand mixing, T1-vacuum tumbling, T2-massaging, and T3-vacuum tumbling + massaging) on different physico-chemical, nutritive/proximate, instrumental colour, textural attributes, sensory characteristics and ultra-structural integrity of restructured buffalo meat slices (RBMS). The results revealed that RBMS prepared with application of vacuum tumbling and massaging (T3) resulted in considerably (<i>P</i> &lt; 0.01) greater per cent cooking yield, batter stability, water-holding capacity, higher total protein extractability, and collagen solubility than RBMS prepared with other processing methods (C, T1 and T2). T3 samples displayed lower values in hardness and chewiness and significantly (<i>P</i> &lt; 0.01) higher values in cohesiveness, lightness (<i>L</i><sup><i>*</i></sup>), and redness (<i>a</i><sup><i>*</i></sup>) in comparison to other treatments. The electrophoretic band pattern of T3 samples showed more fragmentation of higher molecular weight (&gt; 200&#xa0;K Da) proteins to lower molecular weight (&lt; 75&#xa0;K Da) proteins. Ultra structural studies revealed excellent adhesion between meat chunks during restructuring process due to higher release of extractable proteins. RBMS manufactured with vacuum tumbling and massaging (T3) had significantly (<i>P</i> &lt; 0.01) higher sensory scores than other formulations. Application of both vacuum tumbling and massaging in preparation of RBMS resulted higher physico-chemical, proximate and instrumental colour scores, better textural characteristics and sensory scores.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Influence of processing variables on quality characteristics and ultra structure of restructured buffalo meat slices

  • 期刊论文

  • 发表日期：

    2025年8月19日

查看全文
  • G. V. Bhaskar Reddy,
  • M. Kiran,
  • Ajay S Desai,
  • P. Amaravathi,
  • B. V. Vivekananda Reddy,
  • S. Lakshmi Narsaiah

摘要

The present research was conducted to determine the impact of several innovative processing variables (C-hand mixing, T1-vacuum tumbling, T2-massaging, and T3-vacuum tumbling + massaging) on different physico-chemical, nutritive/proximate, instrumental colour, textural attributes, sensory characteristics and ultra-structural integrity of restructured buffalo meat slices (RBMS). The results revealed that RBMS prepared with application of vacuum tumbling and massaging (T3) resulted in considerably (P < 0.01) greater per cent cooking yield, batter stability, water-holding capacity, higher total protein extractability, and collagen solubility than RBMS prepared with other processing methods (C, T1 and T2). T3 samples displayed lower values in hardness and chewiness and significantly (P < 0.01) higher values in cohesiveness, lightness (L*), and redness (a*) in comparison to other treatments. The electrophoretic band pattern of T3 samples showed more fragmentation of higher molecular weight (> 200 K Da) proteins to lower molecular weight (< 75 K Da) proteins. Ultra structural studies revealed excellent adhesion between meat chunks during restructuring process due to higher release of extractable proteins. RBMS manufactured with vacuum tumbling and massaging (T3) had significantly (P < 0.01) higher sensory scores than other formulations. Application of both vacuum tumbling and massaging in preparation of RBMS resulted higher physico-chemical, proximate and instrumental colour scores, better textural characteristics and sensory scores.