Asian Journal Of Dairy and Food Research

Quality of cooked goat meat sausages incorporated with goat tripe

DOI: 10.18805/ajdfr.DR-1222    | Article Id: DR-1222 | Page : 349-352
Citation :- Quality of cooked goat meat sausages incorporated with goat tripe.Asian Journal Of Dairy and Food Research.2017.(36):349-352
M. Anna Anandh drannaanandh@gmail.com
Address : Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Orathanadu – 614 625, Tamil Nadu, India.
Submitted Date : 24-02-2017
Accepted Date : 3-10-2017
First Online:

Abstract

Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p<0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control. However, significant (p< 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% GT incorporated cooked sausage, followed by 25% and 30% GT incorporated cooked sausages. Physico - chemical and sensory evaluation scores of 20 % GT incorporated cooked sausages were comparable with control goat meat sausage and the values did not differ significantly between them. Thus, it can be concluded that 80% GM and 20% GT can be used for preparation of cooked goat meat sausages without affecting quality and acceptability.

Keywords

Acceptability Cooking Goat Meat Quality Sausages Trip

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