Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 349-352

Quality of cooked goat meat sausages incorporated with goat tripe

M. Anna Anandh
1Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Orathanadu – 614 625, Tamil Nadu, India.
Cite article:- Anandh Anna M. (2017). Quality of cooked goat meat sausages incorporated with goat tripe. Asian Journal of Dairy and Food Research. 36(4): 349-352. doi: 10.18805/ajdfr.DR-1222.
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.
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