Effect of gum acacia on the product characteristics of extended restructured mutton chops

The main problem with restructured meat products is related to binding of meat pieces and extension of the product is generally associated with poor binding and texture of the product. Thus, the present study was envisaged to solve his problem by the incorporation of gum acacia (GA) as bind enhancing agent used at three different levels viz., 0.5%, 1% and 1.5% in extended restructured mutton chops, by replacing lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. There was no significant difference (P> 0.05) in any of the physico-chemical properties of product incorporated with different levels of GA except shear force value. Shear force value of product containing 0.5% GA level was significantly higher (P< 0.05) than control. Mean scores for binding and texture of ERMC incorporated with 0.5% GA recorded significantly higher value (P< 0.05) than control and other treatment products. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of GA was adjudged as 0.5%. Hardness value of product incorporated with 0.5% GA recorded significantly higher (P< 0.05) than the control. Redness value of the product increased significantly (P< 0.05) with increasing levels of GA.