Effects of incorporation of camel milk casein hydrolysate on quality characteristics of chevon patties

The aim of the study was to investigate the effect of camel milk casein hydrolysates (CMCH) on physico-chemical, sensory, colour and textural quality characteristics of chevon patties. Camel milk casein was hydrolysed using three different proteolytic enzymes viz., alcalase (CMCH-A), αchymotrypsin (CMCH-C) and papain (CMCH-P). Four groups were prepared viz., CMCH: 0% (C), CMCH-A: 0.03% (T₁), CMCH-C: 0.06% (T₂) and CMCH-P: 0.09% (T₃). The pH and emulsion stability of goat meat emulsions were comparable among the treatments. The pH, water activity and moisture of cooked chevon patties varied significantly (p<0.05) whereas cooking yield, protein, fat, ash and dietary fibre and dimensional characteristics (% gain in height and decrease in diameter) were comparable among treatments and control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties were significantly (p<0.05) different in treatments and control. Casein hydrolysate in chevon patties resulted in significant (p<0.05) increase in redness values, whereas lightness, yellowness and hue values decreased significantly (p<0.05) in treatment groups compared to control. Colour and appearance, texture and juiciness scores were significantly (p<0.05) different with higher values in treated products than control. The overall acceptability scores of C and T₂ were also comparable and significantly (p<0.05) higher than T₁ and T₃. It was concluded that CMCH-C could be successfully incorporated in the formulation of chevon patties (@ 0.06%) withoutmuch effects onphysico-chemical,texturaland sensory attributes.