Effect of Different Phosphates on Quality of Goat Meat and Restructured Goat Meat Product

Abstract

The study to evaluate the suitability of tetra-potassium pyrophosphate (TPP, 0.4 %), tetra-sodium pyrophosphate (TSPP, 0.4 %) and their blend (0.2 % each) for development of a restructured goat meat product was undertaken. Phosphates significantly improved (P < 0.01) functional properties (pH, water holding capacity and emulsifying capacity) of the goat meat. Cooking yield and moisture retention percentage were significantly improved (P < 0.01) in the restructured goat meat product. Hue scores were significantly lower (P < 0.05) in the product containing blends of TSPP and TPP. Flavour scores were significantly lower (P < 0.05) for control and product containing TPP. The overall palatability of the restructured goat meat product with TSPP was significantly higher (P < 0.01). Hardness and chewiness were significantly (P < 0.05) reduced due to phosphate treatments. The low-sodium restructured goat meat products with comparatively better acceptability could be prepared by using the blend of TPP and TSPP.