attributes of low sodium chevon nuggets substituted
Bhardwaj, A. Kumar* and S. Dua
Livestock Products Technology, Faculty of Veterinary Sciences and Animal
University of Agricultural Sciences and Technology of Jammu, R.S.Pura-181
Author E-mail: drarvindlpt@ gmail.com
Low sodium nugget,
received : 31.05.2016
received : 28.10.2016
received : 21.12.2016
Accepted : 22.12.2016
Aim: The present study
was carried out to utilize the chevon and fish meat quality together
nutritionally by substituting chevon meat with fish meat in chevon nuggets
along with low sodium to produce designer low sodium chevon nuggets.
low sodium nuggets were optimized to be prepared by incorporating of 7%
refined vegetable oil, 5% refined wheat flour and 1.50% sodium chloride
(sucrose-0.50g, potassium chloride-0.70g and citric acid-0.30g). The prepared
products were optimized to be cooked at an internal temperature of 94±2 ºC
in designer low sodium chevon nuggets. The different variants of the products
were prepared and were aerobically packaged in low density polyethylene
pouches separately and were assessed for various storage quality parameters
under refrigerated (4±1ºC) condition till 21 days of storage. The
products were assessed for various physico-chemical, microbiological and
sensory parameters at regular intervals of 0th, 7th, 14th
and 21st day of storage.
nuggets substituted with fifty percent fish meat were found to be most
optimum for preparation of fish substituted low sodium chevon nuggets.
Substitution of chevon meat with fish meat resulted in significantly
(P<0.05) lower fat percent, however significantly (P<0.05) higher in
emulsion stability, cooking yield and protein content. The low sodium chevon
nuggets substituted with fish meat, acceptable till 14th days of
refrigenation, were regarded safe for human consumption.
developed products were found suitable and safe for human consumption till 14th
day of refrigeration storage (4±1ºC), without adversely affecting
the sensory quality. This kind of meat substitution offers meat food
processors the opportunity to improve the nutritional and health qualities of
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