Quality and acceptability of spent goat meat croquettes

Spent goat meat is tough, fibrous, less juicy and inferior in functional properties than young goat meat warranting development of appropriate technologies for its profitable utilization in the form of value added processed products. The croquettes which are convenience minced meat enrobed products, were prepared with or without 0.3% added tetra sodium pyrophosphate (TSPP) and evaluated for various quality attributes. The TSPP incorporation significantly (P<0.01) increased croquettes mix pH from 5.89±0.03 in control to 6.11±0.02 in treated samples without affecting moisture, ether extract and ash contents. This resulted into 2.44% more cooking yield, higher moisture content and its retention in phosphate treated cooked product showing typical phosphate action. The pH of product was 6.11±0.07. It has per cent moisture, ether extract, ash contents and fat retention of 53.28±1.15, 13.16±4.13, 2.43±0.03, 135.09±26.18 respectively. TSPP effect was more marked (P<0.01) on the product flavour, juiciness, overall acceptability, followed by appearance, texture and crispness (P<0.05). It is, therefore, inferred that addition of TSPP (0.3%) in croquettes recipe could be beneficial for manufacturing good quality product for profit earning.