EVALUATION OF KOFTA PROCESSED FROM EDIBLE MEAT BY-PRODUCTS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 24, Volume 85, Issue 3, September 2007, Page 1069-1077 PDF (2.22 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2007.227267 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| MANAR M.A. FARAG | ||||
| Meat and fish Technology Research Department , Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Protein malnutrition and iron deficiency remain unsolved problems for developing countries. The nutrition of low income families In developing countries is based on cereals and legumes. lysine is the first limiting amino add in cereals and sulphure amino adds are limiting in legumes. Edible meat by-products, such as liver, spleen, lung and tongue are good sources of protein and of the essential amino add lysine. amine spleen and liver are very rich sources of iron. Six kofta blends were innovated from baled edible meat by-products (liver, spleen, lung and / or tongue) and other components including egg, chickpea, burghal, onion, garlic, celery, salt and bad( pepper. Organolyptic evaluations revealed that tested blends were acceptable. It was noticed that the lung Improved taste whereas tongue improved texture and appearance. Blends number (3) and (6) having both lung and tongue had the highest score. According to the sensory evaluation and costs, blend number (6) was selected as most convenient and chosen for further study. Moisture, protein, fat, ash and carbohydrates content of the chosen blend before and after frying were 60.72 and 53.25, 16.83 and 19.32, 4.94 and 8.58, 1.48 and 1.35, and 16 and 16.9 %, respectively. The blend was relatively rich in Na, K, Ca, Mg and evidently rich in Fe and Zn. The nutntional value of selected kofta products prepared from edible meat by-products was rich in essential amino acids which reached about 39.77% of total amino acids. A portion of 220.3g of raw kofta will cover daily requirements of adult man in all essential amino adds. Chemical score ranged from 36.3 for leudne to 156.5 for methionine + cystine while the protein efficiency ratio ranged from 1.48 for PER, to 2.04% (or PERT. | ||||
| Keywords | ||||
| Edible meat by-products; kofta blends; sensory evaluation; costs; chernkal composition; minerals and nutritive value | ||||
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