Year: 2014 | Month: December | Volume 4 | Issue 2
Standardization of Shredded Potato and Added Water Levels in the Development of Chevon Cutlets
Abstract:
The objective of the present study was undertaken to standardize the levels of shredded potato and added water in the development of chevon cutlets. The lean meat was minced twice through 4 mm plate. The cutlets were prepared with the incorporation of shredded potato at 0, 5, 10 and 15% level and added water at 0, 3, 6 and 9%, respectively replacing the lean meat. A significant effect of mincing was observed with the highest scores for juiciness and texture for the products developed from twice minced lean meat. Cutlets prepared with the incorporation of 5% shredded potato were found to have better scores for almost all the sensory parameters. Incorporation of 3% added water significantly (p<0.05) increased the appearance and colour, texture, juiciness and rusk pick-up. Thus, good quality chevon cutlets could be prepared by incorporating 5% shredded potato and 3% added water.
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