- Cite This Article as
- Corresponding Author
Mutton nuggets produced with the addition of apple pomace at the levels of 0% (Control), 5% (Treatment 1), 10% (Treatment 2) and 15% (Treatment 3) were evaluated for emulsion stability, cooking yield, pH, proximate composition, texture analysis and sensory properties. Apple pomace addition resulted in significantly higher (p ? 0.05) emulsion stability and cooking yield of treatments in comparison to control and pH values were significantly higher (p ? 0.05) for the control as compared to treatments. Among the treatments, the product with 15% apple pomace had significantly (p ? 0.05) highest moisture content, and protein, ash and fat contents were significantly (p ? 0.05) higher in control than treatment groups. Crude fiber content of control was found significantly (p ? 0.05) lower in comparison to nuggets formulated with 5%, 10% and 15% apple pomace and was found to increase significantly (p ? 0.05) with the increasing levels of apple pomace. Hardness of the products significantly (p ? 0.05) decreased with addition of apple pomace, whereas springiness, cohesiveness, chewiness and gumminess showed a non-significant (p ? 0.05) decrease with the levels of apple pomace. Sensory evaluation showed significant (p ? 0.05) reduction in texture, flavour and overall acceptability scores of treatment products; however the scores were in the range of acceptability and T-1 showed better acceptability among apple pomace incorporated treatments.
[Aamina B. Huda, Shahnaz Parveen, Sajad A. Rather, Rehana Akhter, Massarat Hassan (2014); Effect of incorporation of apple pomace on the physico-chemical, sensory and textural properties of mutton nuggets Int. J. of Adv. Res. 2 (4). 0] (ISSN 2320-5407). www.journalijar.com
Share this article
This work is licensed under a Creative Commons Attribution 4.0 International License.