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首页> 外文期刊>Indian Journal of Small Ruminants >QUALITY OF LOW FAT AND PREBIOTIC-ENRICHED LAMB NUGGETS DURINGREFRIGERATED STORAGE
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QUALITY OF LOW FAT AND PREBIOTIC-ENRICHED LAMB NUGGETS DURINGREFRIGERATED STORAGE

机译：低脂肪和富含益生菌的羊肉菌株的质量在缺乏储存期间

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Astudy was undertaken to evaluate the effect of replacing added fat with hydrated inulin on the physico-chemical, microbiological and sensory attributes of low fat and prebiotic enriched lamb nuggets at refrigerated (4±1°C) storage. The level of added fat (vegetable oil and mutton fat) was used in different combinations. The pre-standardized level of vegetable oil (70%) and mutton fat (30%) was used for the preparation of nuggets. The control formulation was made with 10% added fat (vegetable oil +mutton fat in 7:3 ratio), while T1 contained 7% (vegetable oil + mutton fat in 7:3 ratio) and T2 contained 5 % (vegetable oil + mutton fat in 7:3 ratio). Inulin (1:1 hydrated) was used as a fat replacer. T1 formulation contained 3% and T2 contained 5% inulin. The shear force values were significantly lower (P<0.05) in the control lamb nuggets (11.41±2.28) than T1 (18.85±2.40) and T2 (19.53±1.75). Fat content of T1 (12.12±0.31) and T2 (9.08±0.10) was significantly (PO.05) lower than the control (14.95±0.18) nuggets. The colour attributes indicated that lightness (L) values were significantly (P<0.05) lower in the T1 (59.86±0.32) and T2 (59.07±0.17) than the control (62.33±0.40). Similarly yellowness and chroma values were significantly (P<0.05) lowered in T2 nuggets than T1 and the control. The lamb nuggets were evaluated for physico-chemical, sensory and microbial attributes at 6 days intervals up to 18 days at refrigerated storage. The pH of the control nuggets was significantly (P<0.05) higher during storage. Total plate count increased up to 12th day and showed a significant (P<0.05) increase on 18* day. Coliforms and psychrotrophs were detected occasionally. Overall the appearance scores declined with storage. Flavour scores were significantly higher in the control nuggets. Significant difference among treatments was observed on day 18. Binding and overall palatability scores declined with storage. Sensory attributes of all the nuggets were comparable. The study indicated that low fatand prebiotic-enriched lamb nuggets are acceptable up to 18lh day at refrigeration (4±1 °C) storage.
机译：进行了Astudy以评估用水含有水合菊粉的添加脂蛋素对冷藏（4±1°C）储存的低脂肪和益生菌浓浓的羊肉菌株的含有水合菊粉的效果。添加脂肪（植物油和羊肉脂肪）的水平以不同的组合使用。预先标准化的植物油水平（70％）和羊肉脂肪（30％）用于制备掘金。用10％加入的脂肪（植物油+羊肉脂肪在7：3的比例中）制成控制配方，而T1含有7％（植物油+羊脂7：3比例）和T2含有5％（植物油+羊肉）脂肪在7：3比例中）。菊粉（1：1水合）用作脂肪替代品。 T1配方含有3％，T2含有5％菊粉。对照羔羊块（11.41±2.28）中的剪切力值显着降低（P <0.05），而不是T1（18.85±2.40）和T2（19.53±1.75）。 T1（12.12±0.31）和T2（9.08±0.10）的脂肪含量显着（PO.05）低于对照（14.95±0.18）掘金。颜色属性表明，T1（59.86±0.32）和T2（59.07±0.17）下降的亮度（L）值显着（P <0.05）（59.07±0.17）（62.33±0.40）。同样地，黄色和色度值显着（P <0.05）在T2块中降低而不是T1和控制。在冷藏储存时6天间隔，在6天的时间间隔内评估羊肉块。在储存期间，控制块的pH值显着（p <0.05）。总板数量增加到第12天，并显示出显着（P <0.05）增加18‰。偶尔检测到大肠杆菌和心理萎缩。整体，外观分数差息随储存而下降。控制掘金燃料评分显着高。在第18天观察到治疗的显着差异。结合和整体适口性分数储存下降。所有掘金的感官属性都是可比的。该研究表明，在制冷（4±1°C）储存的储存中可接受低至18Lh的18Lh天。

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