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Effects of different types of starches on Katjang goat meat emulsion characteristics

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...

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Main Authors: ‘Ainaa’ Nasuha Zamzurin,, Nur Aqilah Ismail,, Abu Bakar Asyrul-Izhar,, Pavan Kumar,, Awis Qurni Sazili,, Mohammad Rashedi Ismail-Fitry,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2024
Online Access:http://journalarticle.ukm.my/24738/1/MAT%2010.pdf
http://journalarticle.ukm.my/24738/
https://jms.mabjournal.com/index.php/mab/issue/view/60
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spelling my-ukm.journal.247382025-01-17T07:34:04Z http://journalarticle.ukm.my/24738/ 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, 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. Penerbit Universiti Kebangsaan Malaysia 2024 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/24738/1/MAT%2010.pdf ‘Ainaa’ Nasuha Zamzurin, and Nur Aqilah Ismail, and Abu Bakar Asyrul-Izhar, and Pavan Kumar, and Awis Qurni Sazili, and Mohammad Rashedi Ismail-Fitry, (2024) Effects of different types of starches on Katjang goat meat emulsion characteristics. Malaysian Applied Biology, 53 (3). pp. 107-115. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/60
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 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.
format Article
author ‘Ainaa’ Nasuha Zamzurin,
Nur Aqilah Ismail,
Abu Bakar Asyrul-Izhar,
Pavan Kumar,
Awis Qurni Sazili,
Mohammad Rashedi Ismail-Fitry,
spellingShingle ‘Ainaa’ Nasuha Zamzurin,
Nur Aqilah Ismail,
Abu Bakar Asyrul-Izhar,
Pavan Kumar,
Awis Qurni Sazili,
Mohammad Rashedi Ismail-Fitry,
Effects of different types of starches on Katjang goat meat emulsion characteristics
author_facet ‘Ainaa’ Nasuha Zamzurin,
Nur Aqilah Ismail,
Abu Bakar Asyrul-Izhar,
Pavan Kumar,
Awis Qurni Sazili,
Mohammad Rashedi Ismail-Fitry,
author_sort ‘Ainaa’ Nasuha Zamzurin,
title Effects of different types of starches on Katjang goat meat emulsion characteristics
title_short Effects of different types of starches on Katjang goat meat emulsion characteristics
title_full Effects of different types of starches on Katjang goat meat emulsion characteristics
title_fullStr Effects of different types of starches on Katjang goat meat emulsion characteristics
title_full_unstemmed Effects of different types of starches on Katjang goat meat emulsion characteristics
title_sort effects of different types of starches on katjang goat meat emulsion characteristics
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2024
url http://journalarticle.ukm.my/24738/1/MAT%2010.pdf
http://journalarticle.ukm.my/24738/
https://jms.mabjournal.com/index.php/mab/issue/view/60
_version_ 1823091743645499392
score 13.23648

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