Development and Quality Evaluation of Low Fat Functional Goat Meat Sausages with added Rice Bran Oil
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Date
2016-07
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Abstract
A study was undertaken to study the
effect of incorporation of rice bran oil on goat
meat sausages. Functional goat meat sausages
with 10, 20 and 30% levels of rice bran oil
were prepared and their quality evaluated.
The goat meat sausages prepared with 15%
goat fat was used as control. Significant
(p<0.01) increase were observed for pH, fat
separation, diameter shrinkage, and protein
content contents in rice bran oil incorporated
functional goat meat sausages than control.
However, significant (p< 0.01) reverse trends
were observed for emulsion stability, product
yield, moisture and fat contents. Sensory
evaluation scores for appearance & colour,
flavor, tenderness, juiciness, binding and
overall acceptability were highest for 20%
rice bran oil incorporated functional goat
meat sausages followed by 30% and 10% rice
bran oil incorporated functional goat meat
sausages. Physico - chemical and sensory
evaluation scores of 20 % rice bran oil
incorporated functional goat meat sausages
were more acceptable as compared to other
rice bran incorporated functional goat meat
sausages and control goat meat sausage.
Thus, it can be concluded that 20 % rice bran
oil can be successfully used for preparation of
functional goat meat sausages of acceptable
quality without affecting quality and
acceptability
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Keywords
Veterinary Science, Meat Science and Technology