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Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties

This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat substitutes and buffalo meat patties with animal...

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Main Authors: Siti Nurjawaher Shamsol Kahar,, Mohammad Rashedi Ismail-Fitry,, Masni Mat Yusoff,, Ashari Rozzamri,, Jamilah Bakar,, Wan Zunairah Wan Ibadullah,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2021
Online Access:http://journalarticle.ukm.my/17904/1/50_01_16_color.pdf
http://journalarticle.ukm.my/17904/
https://jms.mabjournal.com/index.php/mab/issue/view/2
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spelling my-ukm.journal.179042022-01-13T01:27:26Z http://journalarticle.ukm.my/17904/ Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties Siti Nurjawaher Shamsol Kahar, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Ashari Rozzamri, Jamilah Bakar, Wan Zunairah Wan Ibadullah, This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat substitutes and buffalo meat patties with animal fat were the control. All patties were analysed and statistically compared in terms of physical properties and sensory acceptance. Generally, the moisture content, water holding capacity, cooking yield significantly increased for all samples compared to the control. The fat content reduced significantly below 3% for all fat-substituted patties, thus they can be regarded as low-fat. All fat-substituted samples were lighter in colour, with a harder texture than the control but the sensory analysis showed that the colour, texture, juiciness, flavour and overall acceptability of the fat-substituted patties were no different from the control. In conclusion, all the squashes and gourds tested were suitable as fat substitutes to produce low-fat buffalo patties, with chayote squash having the highest potential. Penerbit Universiti Kebangsaan Malaysia 2021 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/17904/1/50_01_16_color.pdf Siti Nurjawaher Shamsol Kahar, and Mohammad Rashedi Ismail-Fitry, and Masni Mat Yusoff, and Ashari Rozzamri, and Jamilah Bakar, and Wan Zunairah Wan Ibadullah, (2021) Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties. Malaysian Applied Biology, 50 (1). pp. 169-179. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/2
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut squash, chayote squash, snake gourd and bottle gourd from the Cucurbitaceae family were used as the fat substitutes and buffalo meat patties with animal fat were the control. All patties were analysed and statistically compared in terms of physical properties and sensory acceptance. Generally, the moisture content, water holding capacity, cooking yield significantly increased for all samples compared to the control. The fat content reduced significantly below 3% for all fat-substituted patties, thus they can be regarded as low-fat. All fat-substituted samples were lighter in colour, with a harder texture than the control but the sensory analysis showed that the colour, texture, juiciness, flavour and overall acceptability of the fat-substituted patties were no different from the control. In conclusion, all the squashes and gourds tested were suitable as fat substitutes to produce low-fat buffalo patties, with chayote squash having the highest potential.
format Article
author Siti Nurjawaher Shamsol Kahar,
Mohammad Rashedi Ismail-Fitry,
Masni Mat Yusoff,
Ashari Rozzamri,
Jamilah Bakar,
Wan Zunairah Wan Ibadullah,
spellingShingle Siti Nurjawaher Shamsol Kahar,
Mohammad Rashedi Ismail-Fitry,
Masni Mat Yusoff,
Ashari Rozzamri,
Jamilah Bakar,
Wan Zunairah Wan Ibadullah,
Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
author_facet Siti Nurjawaher Shamsol Kahar,
Mohammad Rashedi Ismail-Fitry,
Masni Mat Yusoff,
Ashari Rozzamri,
Jamilah Bakar,
Wan Zunairah Wan Ibadullah,
author_sort Siti Nurjawaher Shamsol Kahar,
title Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
title_short Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
title_full Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
title_fullStr Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
title_full_unstemmed Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
title_sort substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2021
url http://journalarticle.ukm.my/17904/1/50_01_16_color.pdf
http://journalarticle.ukm.my/17904/
https://jms.mabjournal.com/index.php/mab/issue/view/2
_version_ 1724074623931252736
score 13.211869

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