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Quality of Value Added Goat Meat Spread Enriched with Honey

DOI: 10.18805/ajdfr.DR-1654    | Article Id: DR-1654 | Page : 461-465
Citation :- Quality of Value Added Goat Meat Spread Enriched with Honey.Asian Journal of Dairy and Food Research.2021.(40):461-465
M. Raziuddin, R. Narendra Babu, V. Appa Rao, S. Ramesh, R. Karunakaran dr_razi@rediffmail.com
Address : Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chnnai-600 007, Tamil Nadu, India.
Submitted Date : 26-03-2021
Accepted Date : 17-05-2021

Abstract

Background: Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highly acceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey. 
Methods: Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for which instrumental colour, physico-chemical properties and sensory quality analysis was carried out. 
Result: Redness (a*) score increased significantly (p<0.01) high in goat meat spread after incorporation of honey but in the lightness and yellowness score there was a non significant (p>0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability were highly significant (p<0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p>0.05). Moisture content of meat spread decreased significantly (P<0.05), whereas protein content increased signiûcantly (P<0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p<0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the above observations it was concluded that 3% incorporation of honey improved the quality of goat meat spread.

Keywords

Goat meat Honey Instrumental colour Spread Physico-chemical properties Sensory qualities

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