Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets.

Content Provider	Europe PMC
Author	Rajkumar, V. Das, Arun K. Verma, Arun K.
Abstract	An attempt was made through the present study to develop meat based functional food by incorporating almond nut at two different 2.5 and 5 % (Formulation 1 and 2) levels and observe its impact on the different quality attributes against control goat meat nuggets. Almond improved (P < 0.05) the emulsion stability of formulation 1 and 2. Product with 2.5 % almond had higher (P < 0.05) cooking yield than other two products, whereas expressible water was lower. Emulsion and products pH values increased with the addition of almond. Emulsion and products with almond had higher (P < 0.05) proximate values except moisture content. Textural properties of all the products did not differ significantly. Percent SFAs decreased (P < 0.05) and MUFAs were increased with the addition of almond. The fatty acids C16:0, C18:1, C18:2 were significantly higher in formulation 1 and 2 products. Almond incorporation can be a very good approach to enhance nutritional profile of the meat products without affecting acceptability.
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ISSN	00221155
Volume Number	51
DOI	10.1007/s13197-012-0819-4
PubMed Central reference number	PMC4571216
Issue Number	11
PubMed reference number	26396321
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2012-09-06
Publisher Place	India
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2012
Subject Keyword	Goat meat Nuggets Fatty acids Nutritional profile Texture quality
Content Type	Text
Resource Type	Article
Subject	Food Science