Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.75
Quality of Value Added Goat Meat Spread Enriched with Honey
First Online 07-06-2021|
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.
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