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Quality attributes of low fat designer chevon meat patty: Designing low fat goat meat products - Couverture souple

Sharma, Rohit; Kumar, Arvind

 
9783846546888: Quality attributes of low fat designer chevon meat patty: Designing low fat goat meat products
Couverture souple
ISBN 10 : 3846546887 ISBN 13 : 9783846546888
Editeur : LAP LAMBERT Academic Publishing, 2011

Synopsis

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.

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Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2011
Langue
anglais
ISBN 10 
3846546887
ISBN 13 
9783846546888
Reliure
Broché
Nombre de pages
108
Coordonnées du fabricant
non disponible
Personne responsable
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