Incorporation of freeze-dried edible byproducts on quality characteristics of chevon nuggets Vanathi A.1,*, Rajkumar V., Verma A.K., Ramachandran N.2 Animal Nutrition, Management and Product Technology Division, ICAR-Central Institute for Research on Goats, Makhdoom-281 122, Uttar Pradesh 1Livestock Farm Complex, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600 051, Tamil Nadu 2ICAR-National Institute of Animal Nutrition and Physiology, Adugodi, Bangalore-560 030, Karnataka *E-mail address: vanathivet07@gmail.com
Online Published on 12 February, 2024. Abstract A study was conducted to evaluate the incorporation of freeze-dried liver and kidney (FDLK) as a replacement of chevon on quality characteristics of nuggets. Chevon nuggets were incorporated 0, 2.0, 2.5, 3.0 and 3.5% of FDLK (1:1 ratio). Nuggets were evaluated for physicochemical, sensory and microbial properties. FDLK had lower moisture (6.22 and 5.57%) and higher protein content (68.97 and 74.82%). Incorporation of FDLK (1:1) at 3% level increased emulsion stability (96.01 to 97.54%), reduced moisture (66.50 to 63.33%), but increased protein content (14.63 to 19.05%) without affecting the texture. Microbial quality was within acceptable range. The study suggested that FDLK, up to 3% can be effectively utilized to replace lean chevon for the enrichment of protein without affecting the quality and acceptability of chevon nuggets. Top Keywords Chevon nuggets, Edible byproducts, Freeze-dried liver and kidney, Quality characteristics. Top |