Barley As an Extender in Low Sodium Functional Restructured Buffalo Meat Fillets

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ORIGINAL ARTICLE Barley as an Extender in Low Sodium Functional Restructured Buffalo Meat Fillets

S.R. Ahmad*, B.D. Sharma, A. Irshad, R.R. Kumar and O.P. Malav

Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly-243122, India.

Abstract Barley as extender was tried in the formulation for the development

of functional restructured buffalo meat fillets. The pH of control was

significantly lower (P<0.05) as compared to product prepared with 10 and *Corresponding Author: 12% levels of barley flour (BF). Cooking yield and moisture percentage of products with 10% and 12% BF were significantly higher (P<0.05) than S. R. Ahmad control. The protein percentage for all the treatment products were significantly lower (P<0.05) while as moisture protein ratio was Email: [email protected] significantly higher (P<0.01) than control. The fat and ash percentages decreased with BF incorporation. Shear force values showed a non- significant (P>0.05) declining trend with increasing BF incorporation.

There was no significant difference (P>0.05) for any of the sensory Received: 11/08/2015 attributes of control and treatment products. Based on different physico- Revised: 19/09/2015 chemical and sensory attributes, 12% of barley flour (hydrated; 1:1, w/w) was selected as optimum level of incorporation into low sodium, low fat Accepted: 21/09/2015 functional restructured buffalo meat fillets without compromising with quality of the product.

Key words : Barley, Fillets, Functional, Low-fat, Restructured, Sensory,

Shear force.

1. Introduction 2.1 Source of Raw Materials Meat is a highly nutritive food because it Deboned buffalo meat obtained from the contains high quality proteins, vitamins and minerals. carcass of adult female buffalo (>10 yr of age) was Buffalo meat is the cheapest and abundantly available procured from the local market of Bareilly within 5-6 h alternative to beef to feed the world community with of slaughter. All visible fascia and external fat was healthy protein source. Among the non-comminuted trimmed off and meat portions were made into cuts of meat products, restructured products are relished by a approximately 0.5kg. The cuts were then packaged vast group of consumers because of their resemblance separately in low density polyethylene (LDPE) pouches to hot processed meat. Modern consumers are and kept in refrigerator (4±1 oC) for conditioning for becoming increasingly concerned about their personal about 24 hours. Thereafter, the samples were shifted to health and expect the foods to be safe, healthy and deep freezer (Blue Star, FS345, Denmark) for storage cheaper. There is a growing concern among meat at -18±2°C until further use. Barley flour and refined consumers over nutritional diseases of affluence and wheat flour ( maida ) were purchased from local market correlation between food habits and health. of Bareilly. For preparation of restructured buffalo Consumption of saturated fat, excess salt and calories meat fillets, onion and garlic as condiments were used has been related to the incidences of coronary heart in the ratio 2:1. The spice ingredients were freed from diseases, hypertension and obesity (Jimenez- extraneous matter and dried in hot air oven at 50°C for Colmenero et al ., 2001). In view of the global 4 h. The ingredients were ground and sieved through a importance of buffalo meat and increased awareness fine mesh. The powders were mixed in suitable and demand by consumers for functional meat proportion to obtain spice mixture. The spice mix was products, barley as extender containing dietary fibers stored in plastic container for subsequent use. was tried in the formulation for the development of Control restructured buffalo meat fillets were functional restructured buffalo meat fillets. prepared using 2% sodium chloride in the recipe, whereas treatment recipes contained 1% of sodium 2. Materials and Methods chloride and the remaining 1% was replaced with

Journal of Meat Science and Technology | July-September, 2015 | Vol 3 | Issue 3 | Pages 32-36 © 2015 Jakraya Publications (P) Ltd Ahmad et al… Barley as an Extender in Low Sodium Functional Restructured Buffalo Meat Fillets sodium free salt substitute blend. GRAS/Food grade 2.4 Statistical Analysis chemicals were used in salt substitute blends. No fat Three trials were conducted for each was added in the formulation of the product. experiment. The data generated from various trials All the chemicals (analytical grade) were obtained from under each experiment were pooled and analyzed by standard firms (Qualigen, Hi-Media, Sdefine etc.). statistical method of one way-ANOVA and Mean±S.E Low density polyethylene films (200 gauge) using SPSS software package developed as per the were purchased from local market and multilayered procedure of Snedecor and Cochran (1995) and means nylon barrier film pouches (150 gauge) in natural were compared by using Dunkan’s multiple range test colour were procured from M/s Hitkari Industries Ltd., (Dunkan, 1995). New Delhi-14. 3. Results and Discussions 2.2 Analytical Procedures 3.1 Physico-chemical Properties 2.2.1 pH The mean values for various physico-chemical The pH of the cooked fillet was determined as properties of low sodium FRBMF incorporated with per Trout et al . (1992) method. Ten gram (10 g) of different levels of barley flour (BF) are presented in sample was homogenized with the help of ultra turrax Table 1 and their ANOVA is given in Table 2. The pH tissue homogenizer (T-25 Germany) for about a minute of control was significantly lower (P<0.05) as in 50 ml of distilled water. The pH was recorded by compared to product prepared with 10 and 12% levels immersing the electrode of pH meter (model CP 901, of barley flour (BF). The pH value of 8% BF treated century Instrument Ltd. India) directly into the meat product was comparable with both control as well as suspension. other treatments. The increasing trend in the pH values with increasing BF level could be attributed to its 2.2.2 Cooking Yield neutral nature. The results were in agreement with Cooking yield was determined by dividing Kumar and Sharma (2006) who also reported increase cooked product weight by the raw uncooked weight in the pH values of chicken patties extended with and multiplying it by100 to express as percent. barley flour. Khate (2007) and Brijesh (2013) also reported increasing trend in pH with increase in the Wt. of cooked product level of barley flour in designer pork sausages and Cooking yield (%) = —————————— × 100 functional restructured chicken meat rolls, respectively. Wt. of raw uncooked product The cooking yield showed an increasing trend with increasing BF incorporation. Cooking yield of 2.2.3 Proximate Composition products with 10% and 12% BF were significantly The moisture, protein, fat, ash content of the higher (P<0.05) than control. However, at 8% level, the product were determined by standard methods using value was comparable to control as well as other hot air oven, Kjeldahl assembly, Soxhlet extraction treatments. The increase in yield with increasing BF apparatus, Muffle furnace respectively as per AOAC incorporation might be attributed to the gelatinization (1995). of starch present in barley flour on heating, which stabilized the retention of moisture in the product; 2.2.4 Shear Force Value thereby increasing the yield and decreasing shrink and Shear force value was determined as per the cook loss (Brewer, 2012). Significant improvement in method described by Berry and Stiffler (1981). cooking yield as compared to control might be sequel to excellent water retention capacity of barley flour 2.3 Sensory Evaluation (Keeton, 1994). Titov et al . (1994) also observed Semi-trained experienced taste panel consisting significant increase (P<0.05) in cooking yield of of scientists and post graduate students of the LPT poultry sausages with hydrated (1:3) barley flour. Division were involved in conducting the sensory Moisture percentage showed an increasing trend evaluation of the product. Sensory panel was organized with increase in BF extension and at 10 and 12% around 3.30-4.00 PM every time. The products were levels, it was significantly higher (P<0.05) than control. evaluated for appearance, saltiness, flavour, texture, It could be due to the ability of barley hydrocolloidal binding, juiciness and overall acceptability using 8- fiber ( β-glucan) to create a tridimensional matrix, point descriptive scale (Keeton, 1983), where 8 is which absorbs and retains higher amount of moisture. extremely desirable and 1 is extremely undesirable. This is in agreement with Morin et al . (2004) who Plain water was provided to rinse the mouth in between concluded that the β-glucan gum formed a tight, porous the samples. network that was held between the protein-gel matrix and the fat globules in a sausage system, explaining its-

Journal of Meat Science and Technology | July-September, 2015 | Vol 3 | Issue 3 | Pages 32-36 © 2015 Jakraya Publications (P) Ltd 33 Ahmad et al… Barley as an Extender in Low Sodium Functional Restructured Buffalo Meat Fillets

Table 1: Physico-chemical properties of functional restructured buffalo meat fillets incorporated with barley flour (Mean±S.E.)*

Parameters Control Treatment (barley flour; hydrated 1:1, w/w) 8% 10 % 12% Cooking yield (%) 91.52±0.74 b 93.36±0.25 ab 93.62±0.42 a 94.43±0.72 a Product pH 6.15±0.01 b 6.18±0.01 ab 6.20±0.01 a 6.21±0.02 a Moisture (%) 67.92±0.15 b 68.72±0.34 ab 69.05±0.27 a 69.17±0.36 a Protein (%) 21.30±0.28 a 17.84±0.46 b 17.53±0.36 bc 16.57±0.39 c Moisture protein ratio 3.19± 0.04 c 3.87± 0.11 b 3.95± 0.09 ab 4.19± 0.11 a Fat (%) 3.16±0.09 a 3.01±0.05 ab 2.93±0.06 b 2.85±0.08 b Ash (%) 2.34±0.05 2.32±0.06 2.26±0.11 2.34±0.03 Shear force value 0.76±0.05 0.70±0.04 0.69±0.04 0.65±0.04 (Kg/cm 2) *Mean±S.E. with different superscripts in a row differ significantly (P<0.05). n1 (Cooking yield) =3, n 2 (Physico-chemical parameter) =6, n 3 (Shear force value) =30 for each treatment.

Table 2: ANOVA for physico-chemical properties of functional restructured buffalo meat fillets incorporated with barley flour

Parameters Source of variation Treatment Error d.f. MSS F value d.f. MSS Cooking yield 3 4.519 4.612* 8 0.980 Product pH 3 0.004 4.490* 20 0.001 Moisture 3 1.913 3.734* 20 0.512 Protein 3 25.677 30.230** 20 0.849 Moisture protein ratio 3 1.098 20.160** 20 0.054 Fat 3 0.104 3.406* 20 0.031 Ash 3 0.007 0.253 20 0.029 Shear force value 3 0.061 1.222 116 0.050 * Significant (P<0.05); ** Highly significant (P<0.01). capacity to hold water in a cooked product system and all-beef patties (Rocha-Garza and Zayas, 1995). The hence, could be a valuable fat-replacement ingredient ash percentages were comparable between all the with health beneﬁts in value-added meat products. treatments as well as control. Shand (2000) also reported better water holding Shear force values showed a non-significant capacity in bologna sausages incorporated with 4% (P>0.05) declining trend with increasing BF hull-less barley. incorporation. The decrease in shear force can be The protein percentage showed a declining trend explained by the fact that the barley flour gives a with increased addition of BF and the values for all the softening effect to the product. Addition of tapioca treatment products were significantly lower (P<0.05) starch (0 to 30 g/kg) had a negative linear effect on than control. There was a significant difference Warner-Bratzler and Kramer shear force values of low (P<0.05) between the protein percentage values of 8 fat beef burgers (Desmond et al ., 1998). Kumar and and 12% BF treated FRBMF. Moisture protein ratio Sharma (2004) and Kumar and Sharma (2006) found was significantly higher (P<0.01) for products prepared similar trend for different physico-chemical parameters with different levels of BF as compared to control. The in low-fat pork patties and chicken patties extended higher value for moisture protein ratio for treatment with barley flour, respectively. products is self explanatory being dependent upon the moisture and protein percentage of the product. The fat 3.2 Sensory Evaluation percentages also decreased with BF incorporation and The mean values for various sensory attributes at 10 and 12% levels, the values were significantly of low sodium FRBMF treated with different levels of lower (P<0.05) than the control. At 8% level, the fat barley flour are presented in Table 3 and their ANOVA percentage values were comparable to both control as is given in Table 4. There was no significant difference well as other treatments. The gradual decline in both (P>0.05) among the general appearance scores of protein and fat percentage recorded is obviously due to control and treatment products. Within treatments, the replacement of lean meat with carbohydrate rich appearance scores were marginally decreased as level hydrated BF. Addition of wheat flour decreased fat of BF increased in the products. Decline in appearance content and increased moisture content compared to scores could be attributed to the dilution of meat -

Journal of Meat Science and Technology | July-September, 2015 | Vol 3 | Issue 3 | Pages 32-36 © 2015 Jakraya Publications (P) Ltd 34 Ahmad et al… Barley as an Extender in Low Sodium Functional Restructured Buffalo Meat Fillets

Table 3: Sensory attributes of functional restructured buffalo meat fillets incorporated with barley flour (Mean±S.E.)*

Sensory attributes Control Treatment (barley flour; hydrated 1:1, w/w) 8% 10% 12% General appearance 7.18± 0.07 7.13± 0.06 7.10± 0.08 7.06± 0.09 Flavour 7.19±0.07 7.13±0.05 7.06±0.05 7.05±0.06 Juiciness 7.07±0.07 7.03±0.07 7.06±0.07 7.12±0.07 Texture 7.17± 0.07 7.08± 0.06 7.07± 0.05 7.06± 0.05 Binding 7.14±0.06 7.11±0.05 7.07±0.07 7.07±0.07 Saltiness 7.18±0.07 7.12±0.06 7.07±0.05 7.05±0.05 Overall acceptability 7.15± 0.08 7.10± 0.06 7.07± 0.06 7.11± 0.07 *Mean±S.E. with different superscripts in a row differ significantly (P<0.05). n=21 for each treatment.

Table 4: ANOVA for the sensory attributes of functional restructured buffalo meat fillets incorporated with barley flour

Attributes Source of variation Treatment Error d.f. MSS F value d.f. MSS General appearance 3 0.054 0.451 80 0.121 Flavour 3 0.093 1.269 80 0.074 Juiciness 3 0.027 0.258 80 0.105 Texture 3 0.050 0.726 80 0.068 Binding 3 0.025 0.300 80 0.082 Saltiness 3 0.070 1.009 80 0.070 Overall acceptability 3 0.027 0.260 80 0.104

* Significant (P<0.05); ** Highly significant (P<0.01). pigments with increasing BF extension which lead to than control. Higher scores of control might be due to lighter colour of the product. Flavour score of control higher amounts of NaCl and lean meat in the control was also marginally higher (P>0.05) than the BF product. This is in agreement with Ruusunen et al. treated product. Reduction in the flavour with the (2005) who postulated that the perceived salt intensity increasing level of BF might be due to dilution of of a product was not solely based on the level of salt meaty flavour in the treatment products as also reported present, but background composition such as the lean by Kumar and Sharma (2006). meat content also play a key role in salt perception. No significant difference (P>0.05) was observed The overall acceptability of control and in the juiciness scores of control and treatment treatment products did not differ significantly (P>0.05) products. However, juiciness scores gradually even up to 12% level of incorporation of hydrated BF. increased with increasing levels of BF. It might be due The overall acceptability is basically a reflection of all to the ability of barley hydrocolloidal fiber ( β-glucan) the sensory attributes of the product. Similar trends for to create a tridimensional matrix, which absorbed and all the sensory attributes including overall acceptability retained higher amounts of moisture. Khate (2007) also were observed by Kumar and Sharma (2006) in reported increase in juiciness scores with increase in chicken patties incorporated with different levels of the level of barley flour incorporation in designer pork hydrated BF. Raja et al . (2014) could also make sausages. acceptable fish curls incorporated with corn and rice Texture and binding scores decreased with BF flours. The results were also complimented by the incorporation but the values were comparable between findings of Kumar and Sharma (2004) and Malav et al. control and other treatments. The decrease with (2012) for low-fat pork patties extended with BF and increasing BF addition might have occurred due to the restructured chicken meat blocks extended with softening effect of barley flour. Bond et al . (2001) and hydrated water chestnut flour. Kumar and Sharma (2004) also reported similar findings for meat products treated with barley flour. 4. Conclusions There were no significant differences (P>0.05) Based on different physico-chemical and in the saltiness scores of control and other treatments. sensory attributes, 12% of barley flour (hydrated, 1:1, However, saltiness scores of treatments were lower w/w) was selected as optimum level for incorporation

Journal of Meat Science and Technology | July-September, 2015 | Vol 3 | Issue 3 | Pages 32-36 © 2015 Jakraya Publications (P) Ltd 35 Ahmad et al… Barley as an Extender in Low Sodium Functional Restructured Buffalo Meat Fillets into low sodium, low fat FRBMF without compromising the various quality attributes.

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