KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/6996Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Das A.K | en_US |
| dc.contributor.author | Anjaneyulu A.S.R | en_US |
| dc.contributor.author | Thomas R | en_US |
| dc.contributor.author | Kondaiah N | en_US |
| dc.date.accessioned | 2018-09-19T05:51:26Z | - |
| dc.date.available | 2018-09-19T05:51:26Z | - |
| dc.date.issued | 2009-12-31 | - |
| dc.identifier.citation | Not Available | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/6996 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | Effect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly (P < 0.05) better emulsion stability compared with others. There were no significant effects of different fats on physicochemical and textural attributes of patties. Patties with RMO had significantly (P < 0.05) lower cholesterol content than other groups. GMPs with RMO, chicken fat and chicken and goat fat combination rated higher for all sensory attributes than patties with goat fat, which had significantly (P < 0.05) higher mouth coating and lower overall acceptability. Flavor and overall acceptability were higher in patties with chicken fat. Histological study showed improper dispersion of goat fat in continuous phase of meat protein matrix (emulsion) compared with others. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Wiley Online Library | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | fat goat meat patties soy paste | en_US |
| dc.title | EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL‐FAT SOY PASTE | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Article | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Journal of Muscle Foods | en_US |
| dc.publication.volumeno | 20 | en_US |
| dc.publication.pagenumber | 37-53 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | https://doi.org/10.1111/j.1745-4573.2008.00132.x | en_US |
| dc.publication.authorAffiliation | ICAR::National Research Centre on Meat, Hyderabad | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| Appears in Collections: | AS-NRCMeat-Publication | |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.