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

Figures & data

Table 1. Formulation for preparation of chevon patties using jackfruit.

Ingredients (% w/w)	Control (T1)	Treatment (T2)	Treatment (T3)	Treatment (T4)
Goat meat	76.00	68.40	60.80	53.20
Jackfruit	0.00	7.60	15.20	22.80
Condiments	3.0	3.0	3.0	3.00
Salt	1.5	1.5	1.5	1.50
Phosphate	0.30	0.30	0.30	0.30
Refined wheat flour	3.00	3.00	3.00	3.00
Spices mix.	2.0	2.0	2.0	2.00
Fat	5.00	5.00	5.00	5.00
Ice water	9.20	9.20	9.20	9.20
Total	100.00	100.00	100.00	100.00

Table 2. Proximate and physico-chemical properties of chevon patties incorporated with jackfruit (mean ± SEM).

Proximate composition of chevon patties incorporated with jackfruit (mean ± SEM)
Sample	Moisture	Protein	Fat	Ash
T1	55.59^d ± 0.73	22.23^a ± 0.47	13.95^a ± 0.34	2.22^a ± 0.01
T2	58.02^c ± 0.49	18.39^b ± 0.39	11.65^b ± 0.33	2.08^b ± 0.008
T3	60.06^b ± 0.50	15.44^c ± 0.41	9.63^c ± 0.31	1.93^c ± 0.03
T4	62.47^a ± 0.42	9.90^d ± 0.17	6.88^d ± 0.26	1.84^d ± 0.014
Physico-chemical parameters of chevon patties incorporated with jackfruit (mean ± SEM)
	Moisture:protein ratio	Decrease indiameter	Moisture retention	Yield
T1	2.51^a ± 0.07	26.34^a ± 0.50	36.51^b ± 0.53	65.68^a ± 0.60
T2	3.16^c ± 0.07	20.60^c ± 0.54	41.82^a ± 0.42	72.08^c ± 0.76
T3	3.81^b ± 0.06	22.73^b ± 0.61	41.04^a ± 0.65	67.90^b ± 0.61
T4	6.32^a ± 0.10	24.49^b ± 0.72	40.58^a ± 0.43	64.98^a ± 0.85

Note: Superscripts bearing different alphabets row wise differ significantly (P < 0.05).

T1, control; T2, 10% replacement of meat by jackfruit; T3, 20% replacement of meat by jackfruit; T4, 30% replacement of meat by jackfruit.

Table 3. TPA of chevon patties incorporated with selected levels of immature jackfruit (mean ± SEM).

Sample	Hardness (N/cm^2)	Adhesiveness (Ns)	Springiness (cm)	Cohesiveness (ratio)	Gumminess (N/cm^2)	Chewiness (N/cm)
T1	25.93^a ± 0.73	0.01^a ± 0.001	0.86^a ± 0.02	0.55^a ± 0.04	14.50^a ± 0.42	11.72^a ± 0.36
T2	20.27^b ± 0.73	0.02^a ± 0.002	0.72^b ± 0.03	0.49^a ± 0.03	8.30^b ± 0.54	5.77^b ± 0.35
T3	20.02^b ± 0.82	0.06^b ± 0.005	0.71^b ± 0.01	0.38^b ± 0.01	7.29^cb ± 0.28	5.08^cb ± 0.31
T4	16.80^c ± 0.85	0.07^c ± 0.007	0.66^b ± 0.02	0.37^b ± 0.01	7.07^c ± 0.16	4.62^c ± 0.16

Note: Superscripts bearing different alphabets row wise differ significantly (P < 0.05).

T1, control; T2, 10% replacement of meat by jackfruit; T3, 20% replacement of meat by jackfruit; T4, 30% replacement of meat by jackfruit.

Table 4. Change in pH, TBARS and FFA during storage of chevon patties prepared using jackfruit under aerobic storage at 4°C ± 2°C (mean ± SEM).

Sample	0 day	3 days	6 days	9 days
pH
T1	6.25^cB ± 0.005	6.31^bB ± 0.005	6.41^aC ± 0.01	6.16^d ± 0.02
T2	6.27^cB ± 0.008	6.33^bB ± 0.009	6.44^aCB ± 0.01	6.18^d ± 0.01
T3	6.36^bA ± 0.03	6.41^bA ± 0.01	6.48^aBA ± 0.02	6.17^c ± 01
T4	6.39^bA ± 0.03	6.44^bA ± 0.02	6.51^aA ± 0.02	6.20^c ± 0.01
TBARS (mg/kg malonaldihyde)
T1	0.138^dA ± 0.001	0.151^cA ± 0.001	0.159^bA ± 0.001	0.169^aA ± 0.001
T2	0.135^dB ± 0.001	0.144^cB ± 0.001	0.154^bB ± 0.001	0.163^aB ± 0.001
T3	0.132^dC ± 0.001	0.145^cB ± 0.001	0.154^bB ± 0.002	0.160^aC ± 0.001
T4	0.129^dD− ± 0.001	0.140^cC ± 0.001	0.151^bB ± 0.001	0.155^aD ± 0.002
FFA (% oleic acid)
T1	0.50^dA ± 0.01	0.59^cA ± 0.01	0.71^bA ± 0.01	0.82^aA ± 0.01
T2	0.45^dB ± 0.006	0.51^cB ± 0.008	0.60^bB ± 0.008	0.71^aB ± 0.01
T3	0.44^dB ± 0.006	0.48^cCB ± 0.012	0.60^bB ± 0.012	0.70^aB ± 0.009
T4	0.41^dC ± 0.015	0.47^cC ± 0.018	0.53^bC ± 0.018	0.66^aC ± 0.019

Note: Superscripts bearing different small alphabets row wise differ significantly (P < 0.05); superscripts bearing different capital alphabets column wise differ significantly (P < 0.05).

T1, control; T2, 10% replacement of meat by jackfruit; T3, 20% replacement of meat by jackfruit; T4, 30% replacement of meat by jackfruit.

Table 5. Change in microbiological quality of chevon patties prepared using jackfruit during storage at 4°C ± 2°C (mean ± SEM).

Sample	0 day	3 days	6 days	9 days
Total plate count (log cfu/g)
T1	2.78^cA ± 0.07	3.85^bA ± 0.04	4.85^aA ± 0.04	5.02^aA ± 0.10
T2	2.63^dBA ± 0.08	3.68^cBA ± 0.08	4.69^bA ± 0.08	5.01^aA ± 0.09
T3	2.43^dCB ± 0.10	3.56^cCB ± 0.07	3.91^bB ± 0.03	4.81^aBA ± 0.04
T4	2.28^dC ± 0.11	3.35^cC ± 0.09	3.73^bB ± 0.07	4.65^aB ± 0.07
Yeast and mould (cfu/g)
T1	0^d ± 0	0.90^cA ± 0.03	1.21^bA ± 0.02	1.42^A ± 0.03
T2	0^d ± 0	0.85^cA ± 0.04	1.14^bB ± 0.02	1.24^B ± 0.02
T3	0^A ± 0	0.86^bA ± 0.03	1.09^aCB ± 0.03	1.18^aB ± 0.05
T4	0^d ± 0	0.85^A ± 0.04	1.04^bC ± 0.02	1.15^aB ± 0.04

Note: Superscripts bearing different small alphabets row wise differ significantly (P < 0.05); superscripts bearing different capital alphabets column wise differ significantly (P < 0.05).

T1, control; T2, 10% replacement of meat by jackfruit; T3, 20% replacement of meat by jackfruit; T4, 30% replacement of meat by jackfruit.

Table 6. Sensory scores of chevon patties prepared using jackfruit during storage at 4°C ± 2°C (mean ± SEM).

		Level of jackfruit in goat meat patties
Parameter	Treatment	0 day	3 days	6 days	9 days
Appearance and colour	T1	6.22^aC ± 0.13	5.94^baC ± 0.10	5.72^cbC ± 0.11	5.44^cC ± 0.12
	T2	6.72^aB ± 0.16	6.44^baB ± 0.12	6.17^bB ± 0.12	5.78^cB ± 0.10
	T3	7.28^aA ± 0.14	6.89^bA ± 014	6.61^cbA ± 0.12	6.28^cA ± 0.11
	T4	7.00^aBA ± 0.20	6.56^bBA ± 0.12	6.22^A ± 0.10	6.22^bA ± 0.10
Odour	T1	6.39^aB ± 0.11	6.11^baB ± 0.11	5.83^cbB ± 0.12	5.67^cC ± 0.11
	T2	6.89^aA ± 0.14	6.67^baA ± 0.11	6.33^cbA ± 0.11	6.00^cCB ± 0.14
	T3	7.22^aA ± 0.15	6.83^baA ± 0.15	6.61^cbA ± 0.12	6.27^cA ± 0.14
	T4	7.00^aA ± 0.20	6.67^bA ± 0.14	6.39^bA ± 0.11	6.25^bBA ± 0.11
Juiciness	T1	6.44^aB ± 0.12	6.05^bC ± 0.13	5.78^cbC ± 0.10	5.56^cB ± 0.12
	T2	6.78^aB ± 0.13	6.50^aB ± 0.12	6.17^bB ± 0.12	5.83^cB ± 0.09
	T3	7.33^aA ± 0.11	6.94^bA ± 0.10	6.67^cbA ± 0.14	6.39^cA ± 0.11
	T4	6.61^B ± 0.18	6.44^B ± 0.12	6.28^B ± 0.11	6.20^A ± 0.10
Texture	T1	6.44^aB ± 0.12	6.11^baC ± 0.14	5.83^cbC ± 0.12	5.61^cB ± 0.12
	T2	6.72^aB ± 0.14	6.50^baB ± 0.12	6.22^cbBA ± 0.13	5.89^cBA ± 0.11
	T3	7.28^aA ± 0.14	6.94^aA ± 0.13	6.56^bA ± 0.12	6.22^bA ± 0.15
	T4	6.67^B ± 0.16	6.39^CB ± 0.12	6.17^CB ± 0.15	6.1.0A ± 0.14
Tenderness	T1	6.28^aC ± 0.14	6.11^baB ± 0.14	5.89^cbC ± 0.11	5.56^cB ± 0.12
	T2	6.67^aBA ± 0.11	6.44^baBA ± 0.12	6.22^cbBA ± 0.13	5.89^cBA ± 0.14
	T3	7.00^aA ± 0.11	6.67^baA ± 0.11	6.44^cbA ± 0.12	6.11^cA ± 0.14
	T4	6.50^aCB ± 0.12	6.33^baBA ± 0.11	6.00^bB ± 0.14	5.80^bA ± 0.14
Flavour	T1	6.17^aC ± 0.15	5.83^baC ± 0.12	5.61^cbC ± 0.12	5.44^cB ± 0.12
	T2	6.56^aCB ± 0.15	6.33^baB ± 0.14	6.11^cbB ± 0.14	5.78^cB ± 0.13
	T3	7.11^aA ± 017	6.78^baA ± 0.13	6.56^cbA ± 0.12	6.28^cA ± 0.14
	T4	6.83^aBA ± 0.19	6.61^baBA ± 0.12	6.28^bBA ± 0.14	6.10^bA ± 0.14
Overall acceptability	T1	6.11^aC ± 0.14	5.61^bC ± 0.12	5.44^cbC ± 0.12	5.22^cC ± 0.10
	T2	6.33^aCB ± 0.14	6.11^baB ± 0.16	5.89^cbB ± 0.11	5.61^cB ± 0.12
	T3	7.06^aA ± 0.17	6.67^bA ± 0.11	6.44^cbD ± 0.12	6.11^cA ± 0.13
	T4	6.56^aB ± 0.15	6.33^baBA ± 0.11	6.00^bB ± 0.16	5.74^bA ± 0.14

Note: Superscripts bearing different small alphabets row wise differ significantly (P < 0.05); superscripts bearing different capital alphabets column wise differ significantly (P < 0.05).

T1, control; T2, 10% replacement of meat by jackfruit; T3, 20% replacement of meat by jackfruit; T4, 30% replacement of meat by jackfruit.