Central Sheep and Wool Research Institute, Avikanagar-304 501, Rajasthan
*E-mail address: yogirajlpt@gmail.com
Online published on 5 March, 2014.
Physico-chemical and sensory properties of enrobed mutton nuggets was evaluated. Breading pick up was 7.82% in enrobed mutton nuggets. Shear force values of the enrobed nuggets were significantly (P<0.01) higher compared to nuggets. Moisture content was significantly (P<0.01) lower in enrobed mutton nuggets while protein content was significantly (P<0.05) higher in nuggets. Fat content was non-significantly higher in enrobed nuggets. Sensory attributes like appearance and flavour were significantly (P<0.01) higher in enrobed nuggets.
Enrobing, Mutton nuggets, Sensory attributes, Quality evaluation
