Ann Nutr Food Sci | Volume 2, Issue 1 | Research Article | Open Access
Akwetey WY*, Nketia D and Dorleku BJ
Department of Animals Science, Kwame Nkrumah University of Science and Technology, Ghana
*Correspondance to: Akwetey WY
Fulltext PDFThe portions of pork fat in meat loaf were replaced with shredded fresh cabbage at 0% (control), 50% and 100% in the production of low-fat meatloaves which were coded as CAB0, CAB50 and CAB100 respectively. Proximate compositions of the meatloaves were determined as well as water holding capacity, fat and moisture retentions and pH. Sensory analysis was performed to evaluate the appearance, taste, flavor, tenderness, juiciness, texture, mouth feel and acceptability of the meatloaves. There were significant (p<0.05) increases in moisture, protein, ash and fiber contents of the meatloaves as the level of cabbage used increased. Fat content reduced significantly (p<0.05) from 48.50% (control) to 10.67% (CAB50) and pH significantly reduced (p<0.05) with increasing levels of cabbage. Moisture and fat retentions reduced significantly (p<0.05) from 40.84% (control) to 31.16% (CAB50) and 94.60% (control) to 61.42% (CAB50) respectively. There were no significant differences (p>0.05) between the control (CAB0) and the cabbage-treated meatloaves in terms of appearance and taste. Significant differences (p<0.05) were observed in flavour, tenderness, juiciness, texture, mouth feel and acceptability of meatloaf produced with or without shredded cabbage. But the overall acceptability of meatloaf without cabbage was not significantly different (p>0.05) from those produced with 50% shredded cabbage. The results of this study suggest that cabbage has promising potential in the production of low-fat processed meats.
Shredded cabbage; Low-fat meatloaf; Water holding capacity; Sensory attribute
Akwetey WY, Nketia D, Dorleku BJ. Proximate Composition and Sensory Characteristics of Low-Fat Meatloaf with Shredded Cabbage. Ann Nutr Food Sci. 2018; 2(1): 1013.