Journal of Environmental Biology

Quality attributes of low sodium chevon nuggets substituted

with fish meat

D. Bhardwaj, A. Kumar* and S. Dua

Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry,

Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R.S.Pura-181 102,? India

*Corresponding Author E-mail: drarvindlpt@ gmail.com

Key words

Chevon meat,?

Fish meat,

Low sodium nugget,

Quality attributes

Publication Data

Paper received : 31.05.2016

Revised received : 28.10.2016

Re-revised received : 21.12.2016

Accepted : 22.12.2016

Abstract

Aim: The present study was carried out to utilize the chevon and fish meat quality together nutritionally by substituting chevon meat with fish meat in chevon nuggets along with low sodium to produce designer low sodium chevon nuggets.

Methodology: The low sodium nuggets were optimized to be prepared by incorporating of 7% refined vegetable oil, 5% refined wheat flour and 1.50% sodium chloride (sucrose-0.50g, potassium chloride-0.70g and citric acid-0.30g). The prepared products were optimized to be cooked at an internal temperature of 94?2 ^?C in designer low sodium chevon nuggets. The different variants of the products were prepared and were aerobically packaged in low density polyethylene pouches separately and were assessed for various storage quality parameters under refrigerated (4?1^?C) condition till 21 days of storage. The products were assessed for various physico-chemical, microbiological and sensory parameters at regular intervals of 0^th, 7^th, 14^th? and 21^st? day of storage.

Results: Chevon nuggets substituted with fifty percent fish meat were found to be most optimum for preparation of fish substituted low sodium chevon nuggets. Substitution of chevon meat with fish meat resulted in significantly (P<0.05) lower fat percent, however significantly (P<0.05) higher in emulsion stability, cooking yield and protein content. The low sodium chevon nuggets substituted with fish meat, acceptable till 14^th days of refrigenation, were regarded safe for human consumption.

Interpretation: The developed products were found suitable and safe for human consumption till 14^th day of refrigeration storage (4?1^?C), without adversely affecting the sensory quality. This kind of meat substitution offers meat food processors the opportunity to improve the nutritional and health qualities of designer products.

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