Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

CMC level higher than 1% negatively affected sensory acceptance; inulin negatively affected cooking yield, diameter reduction, and texture profile; and CMC positively affected cooking yield, diameter reduction, and texture profile.

Abstract

Fat replacement by carboxymethyl cellulose (CMC) and inulin (IN) for the manufacture of low‐fat lamb patties was investigated utilizing mixture design. The effect of fat, CMC, and IN levels on texture, color, weight loss, patty diameter reduction, and sensory characteristics was investigated. The presence of CMC decreased hardness (p < 0.05). While CMC and IN also decreased springiness, cohesiveness, gumminess, and chewiness (p < 0.05), no effect on adhesiveness was observed (p > 0.05). CMC increased L* (lightness), a* (redness), and b* (yellowness) values in raw patties, whereas IN and fat contributed to a decrease on these parameters. Higher contents of CMC resulted in products with lower weight loss (p < 0.05) with no significative diameter reduction (p > 0.05). Nonetheless, higher levels of CMC affected the sensory acceptance resulting on products described as crumbly and with residual flavor by check‐all‐that‐apply questions. CMC and IN can be used as fat replacers in lamb patties; however, the content of each ingredient must be carefully considered. In this study, it was observed that contents of CMC higher than 1% (w/w) negatively affected the product, whereas IN levels were not capable to decrease weight loss and diameter reduction in lamb patties.

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