2025
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Browsing 2025 by Author "Sadia Akbar"
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Item Development of meat emulsions using the mucilage-based fat replacers(UMT, Lahore, 2025) Sadia AkbarMucilage as a fat replacer in meat emulsions is an emerging trend that may aid in improving the nutritional value of meat products. This study aimed to incorporate Tragacanth gum into completely fat reduced improved beef patties. Beef emulsions were prepared in 5 levels of the concentration of Tragacanth gum (T1-T5) and determined moisture, ash, fat and protein content and stability of the emulsion. Texture, color and sensory evaluation were also performed. Protein content decreased from 16.50% in the control (T0) to 15.20% in T5. Ash content ranged from 2.9% to 3.4%, while fat content reduced significantly with the incorporation of Tragacanth gum, showing a decrease from 20.4% in T0 to 13.5% in T5. Moisture content varied slightly, ranging from 65.2% to 68.5%, and emulsion stability was enhanced in treatments with gum, with a decrease in separated phase volume. Cooking loss also improved, with T4 showing the lowest loss at 19.2%. Texture analysis revealed that the treatment T2 had the best scores for texture (8.4), while color measurements showed that higher gum concentrations led to darker patties. Sensory evaluation indicated significant differences in appearance (p = 0.00), flavor (p = 0.0299), taste (p = 0.0023), juiciness (p = 0.016), and tenderness (p = 0.0516), with T4 scoring highest for most sensory attributes. On the whole, Tragacanth gum improved emulsion stability and sensory qualities, particularly at moderate concentrations. ANOVA and Tukey’s HSD test was carried out to report significant differences. The findings suggested that Tragacanth gum was very critical in fat reduction as well as enhancing moisture retention and sensory evaluation. This study concludes that Tragacanth gum is an ideal fat replacer in meat emulsions.