Storage stability of chunks developed from chevon and non-meat ingredients at ambient temperature

A study was conducted to evaluate the quality characteristics of chevon chunks. Three different chunk preparations viz., T1 (chevon 61.5, soy 10, oat 10 and chickpea flour10%), T2 (chevon 61.5, soy 15, oat 7.50 and chickpea flour7.50%) and T3 (chevon 61.5, soy 12.5, oat 12.5 and chickpea flour 5%) were developed. The pH, water activity (a_W) lipid oxidation viz., peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) and microbial quality were studied from 0 to 40 days of storage at ambient temperature (31 to 32°C). Significantly (P<0.05) higher product yield was recorded in T1 (56.59%) followed by T2 (49.45%) and T3 (46.37%). Higher rehydration rate was recorded in T3 (66.87%) in comparison to T1 (64.08%) and T2 (62.38%).On day 40, water activity (a_W) was significantly (P<0.05) lower in T3 (0.73) than T2 (0.74) and T1 (0.76). Peroxide value (meq/kg) was significantly (P<0.05) lower in T3 (1.75±0.01) than T2 (1.79±0.01) and T1 (1.80±0.01). On day 40, the overall acceptability was significantly higher in T3 (6.56±0.14) than T2 (6.11±0.07) and T1 (6.14±0.09). From the study, it was concluded that the chunks prepared from 61.5 % chevon, 12.5% soy, 12.5% oat and 5% chickpea flours (T3) had higher overall acceptability.