Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

Abstract

The study was conducted to evaluate the suitability of using immature jackfruit and chevon meat in emulsion-based products preparation and to assess their quality during refrigerated storage. Chevon meat patties (treatments T2, T3 and T4) were prepared in which chevon meat was substituted with 10%, 20% and 30% immature jackfruit and compared with patties from chevon meat (control T1). The addition of jackfruit in chevon meat patties overall significantly (P < 0.05) influenced proximate analysis, physico-chemical characteristics, textural profile, microbiological profile and sensory scores of the products. Results also showed significant (P < 0.05) effect of jackfruits on storage qualities of the chevon meat patties under refrigerated storage (4°C ± 1°C) for about nine days. The patties remained stable with minor changes in physico-chemical, microbiological and sensory quality during refrigerated storage for nine days. Hence chevon meat and immature jackfruit effectively be utilized in developing patties.

Keywords:

• chevon patties
• jackfruit
• texture analysis
• qualities
• storage studies