Effect of Plum Puree on Quality Characteristics and Sensory Attributes of Functional Chevon Patties

Three different levels (1%, 3% and 5%) of plum puree were attempted in the formulation of low sodium reduced fat meat emulsion to evaluate the possibility of its utilization as antioxidants in chevon patties. The product was evaluated for various quality characteristics and sensory attributes. The pH, and thiobarbituric acid (TBA) values were significantly (P<0.05) higher in control as compared to treatments and gradually decreased with the increasing levels of plum puree. Mineral contents and texture profile of plum puree added functional chevon patties did not differ significantly (P>0.05) in either of the treatment. Yellowness (b*) and redness (a*) values increased and lightness (L) value decreased significantly (P<0.05) with the increasing level of plum puree. All the sensory attributes were either comparable or higher score for PP₂ compared to control. Therefore, plum puree at 3% may suitably be used in the development of functional chevon patties without affecting quality and sensory attributes.