Effect of incorporation of dairy products in chevon nuggets.

摘要

Effect of incorporation of milk coprecipitates in chevon nuggets made from Black Bengal goat meat was investigated. 3 milk coprecipitates of varying composition (low, medium and high Ca content) were obtained by heating skim milk and precipitation at pH 4 following addition of CaCl2. Coprecipitates were incorporated into the nugget formulations, replacing 15% of the lean chevon, and the samples were evaluated for proximate composition, physicochemical properties and sensory properties. Results indicated that use of milk coprecipitates did not have significant impact on emulsion stability, yield, moisture and protein contents, whereas shear force, pH, and various sensory properties were found to be affected significantly (P < 0.01-0.05). It is concluded that incoporation of milk coprecipitates may be an effective means of substituting high-priced meat with relatively low-priced milk proteins in chevon nuggets and reducing their fat content.