In today perspective, consumers have become increasingly more health conscious and try to reduce dietary fat intake by consuming low fat foods especially red meat products which has higher fat contents. Ten percent egg albumin liquid and five percent skim milk powder were found to be optimum for designing low fat chevon patties. The designed meat product is having better nutraceutical values viz. lower fat content, better shelf life and low price.Among the two viz: ten percent egg albumin liquid and five percent skim milk powder, egg albumin liquid was found to be best for the preparation of cooked chevon patties.The chevon patties could be conveniently packed in LDPE for a period of fourteen days in refrigerated condition without any marked loss of physico-chemical, microbial and sensory quality.
| Autorius: | Rohit Sharma, Arvind Kumar, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2011 |
| Knygos puslapių skaičius: | 108 |
| ISBN-10: | 3846546887 |
| ISBN-13: | 9783846546888 |
| Formatas: | Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Quality attributes of low fat designer chevon meat patty: Designing low fat goat meat products“
