Goat Products Technology Laboratory

Goat, India

Goat Products Technology Laboratory

Goat, India
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Rajkumar V.,Central Institute for Research on Goats | Verma A.K.,Central Institute for Research on Goats | Das A.K.,Central Institute for Research on Goats | Das A.K.,Indian Veterinary Research Institute | And 6 more authors.
Indian Journal of Animal Sciences | Year: 2015

Quality characteristics and fatty acid profile of muscles from high (Longissimus dorsi) and low value (Supra spinatus) goat meat cuts were investigated followed by comparison of various physicochemical properties and fatty acid profile. Nuggets were prepared with meat from these cuts and their quality and fatty acid profile were also compared. Fat and salt soluble proteins were significantly higher in muscle from low value (LV) cut while in muscle from high value (HV) water soluble proteins were high. Fatty acid profile of both the muscles did not differ significantly, however, saturated fatty acids were relatively high in LV muscle and unsaturated fatty acids in HV muscle. Ash content in emulsion and moisture level in nuggets were higher in nuggets from LV cut. Significant differences were recorded in some fatty acids composition of the products. Sensory evaluation revealed no significant differences in the various attributes of both the products. © 2015 Indian Journal of Animal Sciences.


Verma A.K.,Indian Veterinary Research Institute | Verma A.K.,Goat Products Technology Laboratory | Banerjee R.,Indian Veterinary Research Institute | Sharma B.D.,Indian Veterinary Research Institute
Journal of Food Science and Technology | Year: 2015

Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P < 0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P < 0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P < 0.05) in the treated products. Addition of PHF significantly (P < 0.05) decreased cholesterol and glycolipids contents at 8 % and 12 % levels, respectively. Sensory evaluation exhibited that 40 % NaCl can efficiently be replaced and 8 % PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes. © 2013, Association of Food Scientists & Technologists (India).

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