Meat is one of the significant food comprising the nutritious values targeting health and well balanced diet as it has high source of proteins, vitamins and minerals. It has also become a pivotal part of human evolution. Initially, meat and its product consumption was high due to low cost, pleasant flavor and varied meat food types.
However, the time is changing and people are demanding more of healthy, low fat and natural food products which also includes meat diet containing high nutritious values and low fat. Though meat has been one of the dominant food, serious health risks has also been analyzed due to its consumption.
Seeing its certain health risks, using vegetal fat and guar gum is considered to improve the nutritional quality of meat and its products. These strategy has been implemented to reduce saturated fatty acid and increase polyunsaturated level which will help preventing health risk and heart disease.
Effect of using Guar Gum
While formulation, replacing and reducing the animal fat by vegetal fat, there is visible modifications in binding properties of water and fat. The change includes emulsion stability, texture and color. This behavior occurs as fat is replaced by water.
Nevertheless, when sodium alginate and guar gum is added to the formulation there is a reduction in fluid release. Adding guar gum and sodium alginate along with other formulation has impacted a change in its texture, chewiness, hardness and color.
Analysis after using guar gum
After using guar gum with other formulations to create low fat meat, certain analysis has been done from the samples of the meat. Meat containing guar gum had high protein and moisture content and lower in fat content comparatively.
It has been analyzed that using guar gum reduces the ash content and it has been noted that, if it is used up-to 1.5% in the formulation, the ash content would be the lowest.
The test of the moisture retention in the meat is very much important in the cooking parameters. The more guar gum is used during the formulation, moisture content is retained on higher ratio as the quantity of water added combined with guar gum powder leads to proper binding ability.
There was another aspect examined during research and testing. Due to the reduction of content and ratio of fat and using guar gum, there is a significant decrease in yellowness of the meat. These examination and conclusion came out in front, with various research done.
Reduction in fat content with moisture increase, directly impacted on the hardness of the meat food. Use of guar gum have impacted on the textural properties of the meat and it hardness too. Change is also noted in its springiness. But it is considered that the increase in springiness with higher gum level might be due to gel formed with increased water level.
However, if the guar gum content is 1.5% then, it can reduce the gumminess and chewiness of the meat food. So this states, that more use of guar gum leads to better formulation and production of low fat meat diet.
Conclusion
Based on various research done by many scholars, it is concluded that the use of guar gum to partially replacement of fat in the meat diet can helps to produce and develop healthier meat and various meat diets. Use of guar gum in low fat formulation leads to higher emulsion stability and cooking, helps in creating economically profitable product.
Choosing Altrafine Gums!
Established in the year 1982, we have gradually outgrown our business wide. We are always focusing on in-depth research and development. Our team is qualified and are updated with latest technologies. We produce guar gum products after undergoing extensive research of its benefits and there applications. We take utmost care of testing and quality parameters.
Written by Ajit Patel
This article has been posted by Ajit Patel.
