EFFECT OF OMEGA 3 FATTY ACID ENRICHMENT ON QUALITY CHARACTERISTICS OF PROTEIN ENRICHED CHEVON NUGGETS

A. VANATHI¹*, V. RAJKUMAR², A.K. VERMA³, S.K. MENDIRATTA⁴, V. APPA RAO⁵, N. RAMACHANDRAN^6
1Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, 600007, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
²National Referral Laboratory for testing of Animal Products, Goat Products Technology Laboratory ANMPT Division, ICAR- Central Institute for Research on Goats, Makhdoom, Farah, 281122, India
³National Referral Laboratory for testing of Animal Products, Goat Products Technology Laboratory ANMPT Division, ICAR- Central Institute for Research on Goats, Makhdoom, Farah, 281122, India
⁴Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, 243 122, India
⁵College of Food and Dairy Technology, Alamathy, Koduvalli, 600 052, Tamil Nadu Veterinary and Animal Sciences University, Chennai, 600051, Tamil Nadu, India
⁶ICAR-National Institute of Animal Nutrition and Physiology, Adugodi, Bangalore, 560 030, Karnataka, India
* Corresponding Author : vanathivet07@gmail.com

Received : 01-08-2022     Accepted : 27-08-2022     Published : 30-08-2022
Volume : 14     Issue : 2       Pages : 840 - 846
Genetics 14.2 (2022):840-846

Keywords : Chevon nuggets, Omega 3 fatty acid, Physicochemical properties
Academic Editor : Marcos Jesse Abrahao Silva, Prof Dr Suleyman Cylek, Dr S.V. Londhe
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to National Referral Laboratory for testing of Animal Products, Goat Products Technology Laboratory ANMPT Division, ICAR- Central Institute for Research on Goats, Makhdoom, Farah, 281122, India
Author Contribution : All authors equally contributed

Study was conducted on quality characteristics of chevon nuggets prepared using canola and flaxseed oil (CFSO) to optimize ratio of omega -6/3 fatty acid and Polyunsaturated fatty acid/Saturated Fatty Acid (PFA/SFA) in product standardized with freeze-dried liver and kidney (FDLK) having enriched protein. Four different treatments of combination of CFSO (25, 50, 75 and 100%) replacing refined sunflower oil (RSO), were evaluated against control 1 (10% RSO of total product formulation) and 2 (10% RSO of total product formulation along with FDLK) nuggets. No significant effect on pH of emulsion and product, emulsion stability and cooking yield. Moisture, protein, ash content and moisture protein ratio were like control 2 nuggets but had significantly (P<0.01) reduced fat content (13.80 to 11.78%) when compared with control (1 and 2) nuggets. Sensory evaluation revealed, 100% CFSO treated nuggets had significantly (P<0.05) high score for colour and appearance and overall acceptability than control and other treatments. SFA (28.36-17.41%), monounsaturated fatty acid (42.07- 37.41%) and omega -6 FA (17.89-10.87%) was significantly (P<0.05) reduced but increased the omega-3 FA (10.58-34.29%) as level of incorporation increases. However, FA composition of 100% CFSO treated nuggets had ideal omega- 6/3 FA ratio but slightly increased PUFA/SFA. CFSO can be used as a sources of omega- 3 fatty acid in chevon nuggets to enhance their health value and functionality. Food including chevon nuggets enriched with goodness of functional ingredients like Omega-3 fatty acid gaining consumers preference globally. Inclusion of CFSO significantly increases the omega-3 fatty acid and have ideal omega-6/3 fatty acid, making chevon nuggets healthier. Consumption of chevon nuggets enriched with omega -3 fatty acid is expected to prevent the incidence of cardiovascular diseases

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