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Researcher Yadav, Priyank
Advisor Ahlawat, S. S.
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Science (M.Sc.)
Publisher LUVAS
File Format PDF
Language English
Subject Domain (in DDC) Technology ♦ Agriculture & related technologies ♦ Animal husbandry
Subject Keyword Meat Analogue Rolls ♦ Plant Sources ♦ Texture Analysis ♦ Physico-chemical Properties ♦ Shelf Life ♦ Livestock Product Technology ♦ Studies On Development and Quality Characteristics of Meat Analogue
Abstract A study was conducted to develop meat analogue rolls using various plant sources. Wheat, bajra, maize and sorghum flours were taken at different levels (alternatively with all permutation combination at 0, 25, 50 and 75%) for selection of cereal mix base and TSP (soy grits), cowpea and mushroom were taken (alone and in combination at 0, 25, 50 and 75% levels) as protein supplements. Texture profile analysis, nutritional and physico-chemical, microbiological and sensory characteristics were evaluated. The Product was stored at refrigeration (4±1 0C) and ambient temperature (27±2 0C) for 15 days and samples were drawn at an interval of 3 days to assess the shelf life. On the bases of texture profile analysis the cereal mix flour (wheat 50% + maize 50%) and (bajra 75% + maize 25%) were selected as cereal mix base for further studies but panelists rejected bajra due to bitterness organoleptically. Selected cereal mix base (wheat: maize, 1: 1) 50% + textured soy grit 25% + mushroom paste 25% were finalized for development of meat analogue rolls on the bases of texture profile analysis which was almost similar to chicken meat rolls organoleptically, except colour. The sensory scores decreased and microbial load increased in control and developed meat analogue rolls as the storage period increased, but both the samples were organoleptically highly acceptable and microbiologically within the safety limits up to 12 days at refrigeration and up to 3 days at ambient temperature. It is concluded that meat analogue rolls can be prepared from combinations of wheat flour 25% + maize flour 25% + textured soy grit 25% and mushroom paste 25% without compromising the textural, cooking yield, shear press, sensory characters and having lower fat content in comparison to the chicken meat rolls with a shelf life of 12 days at refrigeration (4±1 0C) and 3 days at ambient (27±2 0C) temperature.
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Size (in Bytes) 829.72 kB