Effect of enrobing on physico-chemical and sensory qualities of mutton nuggets
2014
Gadekar, Y.P. | Shinde, A.K.
Physico-chemical and sensory properties of enrobed mutton nuggets was evaluated. Breading pick up was 7.82% in enrobed mutton nuggets. Shear force values of the enrobed nuggets were significantly (P<0.01) higher compared to nuggets. Moisture content was significantly (P<0.01) lower in enrobed mutton nuggets while protein content was significantly (P<0.05) higher in nuggets. Fat content was non-significantly higher in enrobed nuggets. Sensory attributes like appearance and flavour were significantly (P<0.01) higher in enrobed nuggets.
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