1Faculty of Food Sciences, College of Food and Dairy Technology, Alamathy-Koduveli, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600 052, Tamil Nadu, India.
2Centralized Instrumentation Laboratory, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600 007, Tamil Nadu, India.
3Department of Animal Nutrition, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University,, Chennai-600 007, Tamil Nadu, India.
Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600 007, Tamil NaduIndia.
*Corresponding Author: M. Raziuddin, Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600 007, Tamil Nadu, India, Email: dr_razi@rediffmail.com
Online published on 25 January, 2022.
Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highlyacceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey.
Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for whichinstrumental colour, physico-chemical properties and sensory quality analysis was carried out.
Redness (a*) score increased significantly (p<0.01) high in goat meat spread after incorporation of honeybut inthe lightness and yellowness score there was a non significant (p>0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability werehighly significant (p<0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p>0.05). Moisture content of meat spread decreased significantly (P<0.05), whereas protein content increased signiûcantly (P<0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p<0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the aboveobservations it was concluded that 3% incorporation of honey improved the quality of goat meat spread.
Goat meat, Honey, Instrumental colour, Physico-chemical properties, Spread, Sensory qualitie
