Abstract

The aim of the study was to investigate the effect of camel milk casein hydrolysates (CMCH) on physico-chemical, sensory, colour and textural quality characteristics of chevon patties. Camel milk casein was hydrolysed using three different proteolytic enzymes viz., alcalase (CMCH-A), αchymotrypsin (CMCH-C) and papain (CMCH-P). Four groups were prepared viz., CMCH: 0% (C), CMCH-A: 0.03% (T1), CMCH-C: 0.06% (T2) and CMCH-P: 0.09% (T3). The pH and emulsion stability of goat meat emulsions were comparable among the treatments. The pH, water activity and moisture of cooked chevon patties varied significantly (p<0.05) whereas cooking yield, protein, fat, ash and dietary fibre and dimensional characteristics (% gain in height and decrease in diameter) were comparable among treatments and control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties were significantly (p<0.05) different in treatments and control. Casein hydrolysate in chevon patties resulted in significant (p<0.05) increase in redness values, whereas lightness, yellowness and hue values decreased significantly (p<0.05) in treatment groups compared to control. Colour and appearance, texture and juiciness scores were significantly (p<0.05) different with higher values in treated products than control. The overall acceptability scores of C and T2 were also comparable and significantly (p<0.05) higher than T1 and T3. It was concluded that CMCH-C could be successfully incorporated in the formulation of chevon patties (@ 0.06%) withoutmuch effects onphysico-chemical,texturaland sensory attributes.

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