1Department of Animal Nutrition, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh
2Department of Veterinary Public Health and Epidemiology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250 110, Uttar Pradesh
*E-mail address: vetakhilesh@gmail.com
Online published on 18 March, 2021.
The quality and storage stability of sorpotel were studied by incorporating finger millet flour and edible by-products of goats. Sorpotel was prepared by replacing chevon with 10% edible goat byproducts and 3% finger millet flour (TS) and compared with control (CS). The emulsion stability, cooking yield, moisture, ash and fibre contents were higher in TS than CS. The oxidative stability (peroxide value, thiobarbituric acid reacting substance and free fatty acids) values were slightly higher under refrigeration storage for 10 days. Standard plate, yeast and mould counts and sensory attributes during storage were comparable. Thus, it can be concluded that goat meat can be partially replaced with edible by-products and finger millet flour in sorpotel.
Finger millet, Goat byproducts, Lipid oxidation, Sorpotel
