Effects of Different Types of Starches on Katjang Goat Meat Emulsion Characteristics

‘Ainaa’ Nasuha  Zamzurin; Nur Aqilah  Ismail; Abu Bakar  Asyrul-Izhar; Pavan  Kumar; Awis Qurni  Sazili; Mohammad Rashedi Ismail-Fitry

doi:10.55230/mabjournal.v53i3.2832

Authors

‘Ainaa’ Nasuha Zamzurin Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Nur Aqilah Ismail Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Abu Bakar Asyrul-Izhar Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Pavan Kumar Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004, India https://orcid.org/0000-0002-0567-0359
Awis Qurni Sazili Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
Mohammad Rashedi Ismail-Fitry
ismailfitry@upm.edu.my
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia

Keywords:

Cooking loss, Katjang goat, meat emulsion, quality attributes, starch, water holding capacity

Abstract

Katjang goat meat has the potential to be used for emulsified meat product production but the suitable starch type to be applied as the filler is unknown. The present study was undertaken to evaluate the effect of various starches on the quality characteristic of Katjang goat meat emulsion. Katjang goat meat emulsion was prepared by incorporating various starches viz., tapioca starch (TS), sago starch (SS), and wheat starch (WS), as filler by replacing lean meat. The developed emulsion samples were evaluated for physiochemical, proximate, colour, texture, and gel strength. The addition of TS into meat emulsion results in the most stable emulsion as exhibited by the lowest total expressible fluid (%TEF), expressible fat (%EFAT), and cooking loss. There was no significant (p>0.05) difference for the pH, water holding capacity (WHC), texture profile analysis (TPA), and colour values of all the samples. The incorporation of SS in the formulation decreased (p<0.05) the shear force and work of shearing. In conclusion, the incorporation of TS was found optimum to formulate goat meat emulsion with better quality characteristics.

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