Ethnic meat products of Kashmiri wazwan: a review

다국어 초록 (Multilingual Abstract)

Wazwan, the Kashmiri cuisine, is a unique and inseparable component of Kashmiri culture. It comprises from seven to 36 dishes of mutton or beef, chicken, fruits, and vegetables. The important ethnic meat products of wazwan include kabab, tabak maaz, aab gosh, rogan josh, nate-yakhni, rista, and goshtaba. The ethnic meat products of Kashmiri wazwan are popular because of their appealing flavor, texture, and palatability characteristics. However, traditional knowledge of these ethnic meat products in other aspects is not carefully documented. As the demand for ethnic/heritage meat products is ever-growing because of rapid urbanization and industrialization, substantial efforts need to be made to meet such increasing requirements. In addition, because of their popularity, there is a vast potential to introduce them at the national level and promote their export. This review aims to describe processing, quality characteristics, underlying problems, and approaches for the development of some important ethnic meat products of Kashmiri wazwan.

참고문헌 (Reference)

1 "http;//en.wikipedia.org/wiki/kashmiri_cuisine"

2 "http://dialkashmir.com/blog/heres-a-mouthwatering-guide-to-kashmiri-wazwan-that-will-make-you-crave-for-it/#sthash.wwWHjzYH.dpuf"

3 Rather SA, "Xanthan gum as a fat replacer in goshtabada traditional meat product of India: effects on quality and oxidative stability" 52 : 8104-8112, 2015

4 Sheikh AM, "Wazwan: a multicultural repository" 11 : 266-277, 2011

5 Ahmad M, "Wazwan the Kashmiri cuisineda caloric bomb" 15 : 174-175, 2012

6 Ozvural EB, "Utilization of interesterified oil blends in the production of frankfurters" 78 : 211-216, 2008

7 Rather SA, "Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India" 9 : 389-399, 2015

8 Samoon AH, "Studies on processing and refrigerated storage of ‘Rista’" 37 : 347-368, 1994

9 Samoon AH, "Studies on processing and preservation of Nateyakhni, and indigenous meat product of Kashmir" 1 : 32-36, 1988

10 Williamson CS, "Red meat in the diet" 30 : 323-355, 2005

11 McAfee AJ, "Red meat consumption: an overview of the risks and benefits" 84 : 1-13, 2010

12 Pappa IC, "Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil" 56 : 81-88, 2000

13 Garcia-Garcia E, "Low fat sodium-reduced sausages: effect of the interaction between locust bean gum, potato starch and k-carrageenan by a mixture design approach" 78 : 406-413, 2008

14 Anjaneyulu ASR, "Indian traditional meat products and their processing, quality, present scenario and future prospects" 27 : 53-59, 2008

15 Devine C, "Encyclopedia of meat sciences" Elsevier 2014

16 Rather SA, "Effects of guarexanthan gum mixture as fat replacer on the physicochemical properties and oxidative stability of goshtaba, a traditional Indian meat product" 36 : 1745-1749, 2015

17 Rather SA, "Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product" 137 : 169-176, 2016

18 Salahuddin M, "Effect of maida, potato and textured soy as binders on the quality of chicken and mutton kebabs" 28 : 301-303, 1991

19 Rather SA, "Effect of apple pomace powder on the physico-chemical and sensory characteristics of low fat Rista, a traditional meat product of India" 2016

20 World Health Organization, "Diet, nutrition and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation" WHO 2003

21 Weiss J, "Advances in ingredient and processing systems for meat and meat products" 86 : 196-213, 2010