Effect Of Incorporation Of Functional Ingredients On Quality Of Low Fat Restructured Goat Meat Product
This paper aims to evaluate the effects of inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent) addition on the physico-chemical, sensory and textural attributes of restructured goat meat products. Health conscious consumers are much more interested in product with added health benefit. Keeping this in mind, this study was undertaken to find out effective ingredient for low fat restructured goat meat product.
Formulation for restructured goat meat blocks was optimized and four different formulation containing different ingredients, namely, control, inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent), were used to find out best ingredient for healthier goat meat product and various physicochemical and sensory properties of the product were evaluated.
Results showed that addition of carrageenan improved (
Future research may benefit from efforts to modify shelf life of the product by modifying packaging condition.
The healthier meat-based restructured goat meat product has been developed, and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect.