QUALITY OF NUGGETS AND PATTIES FROM MUTTON WITH INCORPORATION OF MILKCO-PRECIPITATES

Effect of incorporation of different milk co-precipitates viz., low (0 .6%), medium (0.8%) and high (0.9%) calcium types at 15% levels on phy sico-chemical and sensory quality of mutton nuggets and patties was st udied. The emulsion stability, yield, moisture and protein contents of the samples were not affected, while pH [P<0.05), frying loss (P<0.01 ) and shear force values (P<0.05) were significantly affected in mutto n nuggets. Cc-precipitates had significant effect on flavour (P<0.01) and juiciness [P<0.01) in nuggets. None of the physico-chemical parame ters except pH (P<0.05) was affected in mutton patties. Co-precipitate s had no adverse effect an any at the sensory characteristics in patti es.