title: Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.
abstract: OBJECTIVE
  The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML).
  
  
  METHODS
  Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond(®) tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures.
  
  
  RESULTS
  Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline.
  
  
  CONCLUSIONS
  The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.
authors.affiliation: Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Mannuthy, Thrissur - 680 651, Kerala, India.
authors.forename: A
authors.initials: A
authors.lastname: Irshad
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India.
authors.forename: B D
authors.initials: BD
authors.lastname: Sharma
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India.
authors.forename: S R
authors.initials: SR
authors.lastname: Ahmed
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India.
authors.forename: S
authors.initials: S
authors.lastname: Talukder
authors.affiliation: Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India.
authors.forename: O P
authors.initials: OP
authors.lastname: Malav
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India.
authors.forename: Ashish
authors.initials: A
authors.lastname: Kumar
keywords: Lovibond® tintometer color units; buffalo meat; calcium fortification; meat loaves; restructured products; texture profile analysis and sensory attributes