Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

摘要

The study was conducted to evaluate the suitability of using immature jackfruit and chevon meat in emulsion-based products preparation and to assess their quality during refrigerated storage. Chevon meat patties (treatments T2, T3 and T4) were prepared in which chevon meat was substituted with 10%, 20% and 30% immature jackfruit and compared with patties from chevon meat (control T1). The addition of jackfruit in chevon meat patties overall significantly (P 0.05) influenced proximate analysis, physico-chemical characteristics, textural profile, microbiological profile and sensory scores of the products. Results also showed significant (P 0.05) effect of jackfruits on storage qualities of the chevon meat patties under refrigerated storage (4 degrees C +/- 1 degrees C) for about nine days. The patties remained stable with minor changes in physico-chemical, microbiological and sensory quality during refrigerated storage for nine days. Hence chevon meat and immature jackfruit effectively be utilized in developing patties.