Storage stability of retort pouch processed mini chevon patties incorporated with sesame seed paste

A study was conducted to investigate the storage stability of low fat mini chevon patties. Control patties sample contained 70% goat meat and 7 % goat fat. Treated sample patties have similar percentage of goat meat but the goat fat was replaced with 2.8% sesame seed paste, which was calculated to be 40% of goat fat replacement in the formulation. Patties were retort processed at 121.1°C for 15 minutes. Changes in physico-chemical, microbiological and sensory qualities of retort pouch processed chevon patties were monitored at 15 days interval for 90 days of storage at ambient temperature. The TBARS, tyrosine and free fatty acid values were well below the threshold limits in all the samples but the values increased significantly (P<0.05) from 0 to 90 days of storage. The pH values decreased significantly (P<0.05) with the progress of storage but values were within the acceptable limits. No bacterial colonies could be detected through standard plate count, anaerobic count, Clostridium botulinum, yeast and mould counts during the storage study. There was significant (P<0.05) decrease in sensory scores with the advancement of storage but scores for all the sensory parameters remained between 6.16 to 7.49 on eight point hedonic scale indicating very good acceptability of the products. The findings of this study revealed that retort pouch processed low fat mini chevon patties containing sesame seed paste had a shelf life of 3 months at ambient temperature.