NDLI: Effect of Different Phosphates on Quality of Goat Meat and Restructured Goat Meat Product

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Agricultural Research : Volume 3, Issue 3, September 2014

Agricultural Research : Volume 3, Issue 2, June 2014

Agricultural Research : Volume 3, Issue 1, March 2014

Agricultural Research : Volume 2

Agricultural Research : Volume 1

Effect of Different Phosphates on Quality of Goat Meat and Restructured Goat Meat Product

Content Provider	Springer Nature Link
Author	Gadekar, Y. P. Mendiratta, S. K. Sharma, B. D. Shinde, A. K.
Copyright Year	2014
Abstract	The study to evaluate the suitability of tetra-potassium pyrophosphate (TPP, 0.4 %), tetra-sodium pyrophosphate (TSPP, 0.4 %) and their blend (0.2 % each) for development of a restructured goat meat product was undertaken. Phosphates significantly improved (P < 0.01) functional properties (pH, water holding capacity and emulsifying capacity) of the goat meat. Cooking yield and moisture retention percentage were significantly improved (P < 0.01) in the restructured goat meat product. Hue scores were significantly lower (P < 0.05) in the product containing blends of TSPP and TPP. Flavour scores were significantly lower (P < 0.05) for control and product containing TPP. The overall palatability of the restructured goat meat product with TSPP was significantly higher (P < 0.01). Hardness and chewiness were significantly (P < 0.05) reduced due to phosphate treatments. The low-sodium restructured goat meat products with comparatively better acceptability could be prepared by using the blend of TPP and TSPP.
Starting Page	370
Ending Page	376
Page Count	7
File Format	PDF
ISSN	2249720X
Journal	Agricultural Research
Volume Number	3
Issue Number	4
e-ISSN	22497218
Language	English
Publisher	Springer India
Publisher Date	2014-10-02
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Phosphates Goat meat Functional properties Restructured product Plant Biochemistry Biodiversity Plant Sciences Cell Biology Plant Ecology Plant Genetics & Genomics
Content Type	Text
Resource Type	Article
Subject	Plant Science Food Science Agronomy and Crop Science

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