Effect of Red Meat Addition on the Microbiological, Physicochemical and Sensory Properties of Dairy Yoghurt
Noemi Gutierrez1*, Hamid N3, Jawad AlKhalaf2, Farouk M3
Affiliation
- 1School of Applied Sciences, AUT University, Private Bag 92006, Auckland 1142, New Zealand
- 2Ministry of Agriculture, Dammame 31195, Saudi Arabia
- 3AgResearch Co., New Zealand
Corresponding Author
Noemi Gutierrez, School of Applied Sciences, AUT University, Private Bag 92006, Auckland 1142, New Zealand, E-mail: noemi.gutierrezmaddox@aut.ac.nz
Citation
Gutierrez, N., et al. Effect of Red Meat Addition on the Microbiological, Physicochemical and Sensory Properties of Dairy Yoghurt. (2016) Int J Food Nutr Sci 3(2): 389-394.
Copy rights
© 2016 Gutierrez, N. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.
Keywords
Abstract
Addition to dairy yoghurt of cooked mince beef was performed to provide additional nutritional benefits to yoghurt. Yoghurts were manufactured in which whole milk was replaced with meat such that the solid content remained constant at the added meat levels of 5%, 7% and 9%. The acidity and the microbiological counts of the yoghurts were unaffected. As the level of meat replacement increased the protein content of the yoghurts increased, while the fat content decreased. The increased meat content was also related to an increase in colour and syneresis of the yoghurt and a decreased viscosity. Sensory analysis revealed that there were significant differences between the control and the 7% and 9% meat replacements. But for the 5% replacement there were no significant differences from the control in overall liking (flavour and odour). Thus, this level of replacement can provide increased nutritional quality while remaining acceptable to the consumer.
