Year: 2018 | Month: April | Volume 8 | Issue 2
Quality and Acceptability of Restructured Goat Tripe Nuggets with added Goat Meat Emulsion
Abstract:
Restructured goat tripe nuggets from goat rumen meat with 15, 25 and 35 % of added goat meat emulsion were prepared and quality evaluated. Restructured goat tripe nuggets prepared with 100% goat rumen meat were used as control. Significantly (p<0.05) increased values were observed for product yield, moisture and protein contents in goat meat emulsion incorporated restructured goat tripe nuggets than control. However, significantly (p < 0.05) decreased values were observed for pH, product shrinkage, drip loss and fat content. Sensory evaluation scores for flavor, juiciness, binding and overall acceptability were highest for 25% goat meat emulsion incorporated restructured goat tripe nuggets followed by 35, 15% goat meat emulsion incorporated restructured goat tripe nuggets and control restructured goat tripe nuggets. However, scores for appearance and colour and tenderness were highest for 35% goat meat emulsion incorporated restructured goat tripe nuggets followed by 25, 15% goat meat emulsion incorporated restructured goat tripe nuggets and control restructured goat tripe nuggets. The appearance and colour, flavor, juiciness and tenderness scores between 35 and 25% goat meat emulsion incorporated restructured goat tripe nuggets did not differ significantly. Thus, it can be concluded that 75% goat rumen meat and 25% goat meat emulsion can be used for preparation of restructured goat tripe nuggets without affecting quality and acceptability.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
