Incorporation of freeze-dried edible byproducts on quality characteristics of chevon nuggets

A study was conducted to evaluate the incorporation of freeze-dried liver and kidney (FDLK) as a replacement of chevon on quality characteristics of nuggets. Chevon nuggets were incorporated 0, 2.0, 2.5, 3.0 and 3.5% of FDLK (1:1 ratio). Nuggets were evaluated for physicochemical, sensory and microbial properties. FDLK had lower moisture (6.22 and 5.57%) and higher protein content (68.97 and 74.82%). Incorporation of FDLK (1:1) at 3% level increased emulsion stability (96.01 to 97.54%), reduced moisture (66.50 to 63.33%), but increased protein content (14.63 to 19.05%) without affecting the texture. Microbial quality was within acceptable range. The study suggested that FDLK, up to 3% can be effectively utilized to replace lean chevon for the enrichment of protein without affecting the quality and acceptability of chevon nuggets.