Evaluation of hydrated oatmeal as fat replacer on the shelf life of low fat goshtaba
Keywords:
Fat replacers, Low fat goshtaba, Oatmeal, Refrigerated storageDownloads
References
AOAC. 1995. Official Methods of Analysis. 16th edn. Vol II. Association of official Analytical Chemists, Washington, D C.
Bullock K B, Huffman D L, Egbert W R, Bradford D D, Mikel W B and Jones W R. 1994. Storage stability of low-fat ground beef made with lower value cuts of beef. Journal of Food Science 59: 6–9. DOI: https://doi.org/10.1111/j.1365-2621.1994.tb06884.x
Feng J, Xiong Y L and Mikel W B. 2002. Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins. Journal of Food Science 68 (1): 1220–24. DOI: https://doi.org/10.1111/j.1365-2621.2003.tb09628.x
Frazier W C and Westhoff D C. 1988. Food Microbiology. 3rd edn. Tata McGraw Hill Publishing Co., New Delhi.
Hytiainen M, Pohja M S and Niskamen A. 1975. Bacteriological methods of examination and quality assessment of meat. Fleischwirtschaft 55: 549–52.
Jalal H, Hussain S A, Bhat M M, Salahuddin M and Sofi A H. 2014. Development of low fat Goshtaba with sodium alginate. Journal of Meat Science 10: 5–8.
Jay J M. 1996. Modern Food Microbiology. 4th edn. C.B.S Publishers and Distributors, New Delhi. DOI: https://doi.org/10.1007/978-1-4615-7473-6
Keller J E, Skelley G C and Acton J C. 1974. Effect of meat particle size and casing diameter on summer sausage properties during drying. Journal of Milk Food Technology 37: 101–06. DOI: https://doi.org/10.4315/0022-2747-37.2.101
Kumar M and Sharma B D. 2007. Quality characteristics of low fat ground pork patties processed with varying levels of water. Journal of Food Science and Technology 44: 408–12.
Maturin L J and Peeler J T. 2001. Aerobic plate count. Bacteriological Analytical Manual. 8th edn. Food and Drug Administration, USA.
Samoon A H. 1988. ‘Processing and preservation of Goshtaba and Rista (Kashmiri meat products).’ M.V.Sc. Thesis. Indian Veterinary Research Institute, Izatnagar.
Seman D L, Moody W G, Fox J D and Gay N. 1987. Influence of hot and cold boning on the palatability, textural and economic traits of restructured beef steaks. Journal of Food Science 52: 879–82, 89. DOI: https://doi.org/10.1111/j.1365-2621.1987.tb14232.x
Tournas V, Stack M E, Mislivi, P B, Koch H A and Bandler R. 2001. Yeasts, Molds and Mycotoxins. Bacteriological Analytical Manual. 8th edn. Food and Drug Administration, USA.
Vedamurthy C B.1998. ‘Utilisation of collagen isolated from skin for production of low fat sausages.’ M.V.Sc. Thesis, IVRI, Izatnagar.
Verma A K, Sharma B D and Banerjee R. 2010. Effect of sodium chloride replacement and apple pulp inclusion on the physicochemical, textural and sensory properties of low fat chicken nuggets. LWT-Food Science and Technology 43: 715– 19. DOI: https://doi.org/10.1016/j.lwt.2009.12.006
Viuda-Martos M, Ruiz-Novajas Y, Fernandez-Lopez J and Perez- Alvarez J A. 2010. Effect of orange dietary fiber, oregano essential oil and packaging conditions on shelf life of bologna sausages. Food Control 21: 436–43. DOI: https://doi.org/10.1016/j.foodcont.2009.07.004
Witte V C, Krause G F and Bailey M E. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35: 582– 85. DOI: https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
Wylie-Rosett and Judith. 2002. Fat Substitutes and Health – An Advisory from Nutrition Committee of the American Heart Association. Circulation 105: 2800–04. DOI: https://doi.org/10.1161/01.CIR.0000019402.35632.EB
Downloads
Submitted
Published
Issue
Section
License
Copyright (c) 2015 The Indian Journal of Animal Sciences

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The copyright of the articles published in The Indian Journal of Animal Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.