Effect of Anatomical location of fat on quality attributes of Beef kofta during freezing storage | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 61, Issue 2, April 2015, Page 1-10 PDF (4.55 MB) | ||||
| DOI: 10.21608/vmjg.2015.370522 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ismail Ahmed H.H* 1; El-Sherif Amal M.A2; Hussien M. Galal3 | ||||
| 1Food Hygiene and Control Department, Faculty of Vet. Med., Cairo University, Egypt | ||||
| 2Microbiology Department, Faculty of Vet. Med., Cairo University, Egypt | ||||
| 3PhD student | ||||
| Abstract | ||||
| A three-trial-based experiment was designed to investigate the effect of incorporate of fat from different anatomical locations (subcutaneous, mesenteric, and kidney fat) on the quality attributes of beef kofta during Storage at -18°C for 3 months. Anatomical location of carcass fat had a Slight effect on sensory quality of raw and cooked kofta with samples produced with subcutaneous fat had slightly higher scores than that produce with mesenteric fat and kidney fat. Moreover, freezing storage at -18°C for 12 weeks induced slight decrease in all sensory parameters. Proximate chemical analysis showed non-significant differences in moisture, fat, protein, and ash contents. Also indicated that frozen storage resulted in slight but non-significant loss of moisture with subsequent increase in protein, fat, and ash contents. The data as well showed that cooking loss was higher in kofta produced with subcutaneous fat (low saturated fatty acids) than that produced with mesenteric and kidney fats (high saturated fatty acids) which need higher temperature to be melted. Deterioration criteria revealed that frozen storage resulted in a steady and slight non-significant increase in the pH, TVBN, and TBA values for all formulations. Also, bacteriological analysis showed that freezing storage induced a slight effect on investigated bacteria in all formulations, where total aerobic mesophilic bacteria generally increased with varying rates, while the coliforms and staphylococci counts decreased in nearly all treatments at the end of the storage period. The fatty acids profile of the 3 formulations cleared that subcutaneous fats had the lowest saturated fatty acid content. It could be concluded that subcutaneous fats considered the best type to be used in meat kofta processing. | ||||
| Keywords | ||||
| kofta; Meatball; quality attributes; fatty acid profile; carcass fat | ||||
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