Vol. 7, Issue 3 (2018)

Author(s):
Sunita, Ashok K Malik, Vaquil and SS Ahlawat

Abstract:
This study was conducted to evaluate the effects of dried pomace of carrot and pineapple on physic-chemical, polyphenol content and shelf life on the bases of sensory evaluation of developed chevon meat patties. Treated samples were prepared by incorporation of dried pomace of carrot (6%) and pineapple (4%) alone and in combination (3:2) using other ingredients similar to control. The samples were stored at refrigeration temperature (4±1 ⁰C) to evaluate their sensory score at a regular interval of 4 days. Addition of pineapple and combination of carrot and pineapple showed significantly higher cooking yield, emulsion stability, water holding capacity and total phenol content as compared to control and carrot pomace alone. However, pH and firmness of all the treated products were decreased as compared to control but all the products including control were organoleptically acceptable till 12 days of storage. It is concluded that addition of dried pomace of pine apple alone (4%) or in combination with dried carrot pomace (3:2) improved the physicochemical properties of developed chevon meat patties and the products can be stored for 12 days at refrigeration temperature (4±1 ⁰C).