title: Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets.
abstract: An attempt was made through the present study to develop meat based functional food by incorporating almond nut at two different 2.5 and 5 % (Formulation 1 and 2) levels and observe its impact on the different quality attributes against control goat meat nuggets. Almond improved (P < 0.05) the emulsion stability of formulation 1 and 2. Product with 2.5 % almond had higher (P < 0.05) cooking yield than other two products, whereas expressible water was lower. Emulsion and products pH values increased with the addition of almond. Emulsion and products with almond had higher (P < 0.05) proximate values except moisture content. Textural properties of all the products did not differ significantly. Percent SFAs decreased (P < 0.05) and MUFAs were increased with the addition of almond. The fatty acids C16:0, C18:1, C18:2 were significantly higher in formulation 1 and 2 products. Almond incorporation can be a very good approach to enhance nutritional profile of the meat products without affecting acceptability.
authors.affiliation: Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P 281 122 India.
authors.forename: V
authors.initials: V
authors.lastname: Rajkumar
authors.affiliation: Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P 281 122 India.
authors.forename: Arun K
authors.initials: AK
authors.lastname: Das
authors.affiliation: Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, Farah, Mathura, U.P 281 122 India.
authors.forename: Arun K
authors.initials: AK
authors.lastname: Verma
keywords: Fatty acids; Goat meat; Nuggets; Nutritional profile; Texture quality