EFFECTS OF GUAR–XANTHAN GUM MIXTURE AS FAT REPLACER ON THE PHYSICOCHEMICAL PROPERTIES AND OXIDATIVE STABILITY OF GOSHTABA, A TRADITIONAL INDIAN MEAT PRODUCT

摘要

The effects of reducing the fat level and adding a gum mixture (1:1 ratio) on thernphysicochemical, textural, microstructural and sensory characteristics of goshtabarnwere investigated. Reduction of fat and incorporation of the gum mixture resultedrnin a product with higher protein and moisture content (P<0.05). The high-fatrngoshtaba had a significantly higherL* value, but a lower a* value than its low-fatrncounterparts (P<0.05). The significant increase of thiobarbituric acid reactivernsubstances value, protein carbonyls and loss of protein sulfhydryl groups in highfat goshtaba reflects the more oxidative degradation of the lipids and muscle proteins (P<0.05). Hardness was significantly higher in high-fat goshtaba, butrncohesiveness, gumminess and chewiness did not show any significant difference.rnScanning electron microscopy indicates that the gum forms a gel network andrnholds more water, thus increases its juiciness. Sensory evaluation indicates thatrnlow-fat goshtaba supplemented with 0.5% gum mixture had quality characteristicsrnthat were similar to those of the high-fat product.