Effect of jackfruit supplement and ageing on the Physico-chemical, texture and sensory characteristics of Chevon patties

Abstract

The study was conducted to evaluate the suitability of using immature jackfruit and chevon meat in emulsion-based products preparation and to assess their quality during refrigerated storage. Chevon meat patties (treatments T2, T3 and T4) were prepared in which chevon meat was substituted with 10%, 20% and 30% immature jackfruit and compared with patties from chevon meat (control T1). The addition of jackfruit in chevon meat patties overall significantly (P < 0.05) influenced proximate analysis, physico-chemical characteristics, textural profile, microbiological profile and sensory scores of the products. Results also showed significant (P < 0.05) effect of jackfruits on storage qualities of the chevon meat patties under refrigerated storage (4°C ± 1°C) for about nine days. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage for nine days. Hence chevon meat and immature jackfruit effectively be utilized in developing patties.

Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis) as Fat Replacer to Produce Low-Fat Chicken Patties

“…In addition, the cohesiveness and chewiness of BF (100%) were among the lowest, which was at 0.39 and 3.49, respectively. The results were quite similar to the study by Verma et al [19] that showed chevon patties with jackfruit as meat substitute have soft texture compared to the control. This was also parallel with another study of low-fat pork patties with sweet potato powder and added water as fat replacer [22].…”

“…The results also can be compared with the study that uses jackfruit as the meat substitute in chevon patties and contributed to reducing the fat [19]. The reason for reducing fat can be directly related to low-fat content in both jackfruit [19] and breadfruit [20]. The carbohydrate content for patties with BF and JF at 50% were significantly lower (p<0.05) compared to 0%, and 0% and 100%, respectively.…”

“…Both chicken patties with BF and JF at 100% fat replacement can be claimed as the low-fat product according to Malaysian Food Regulations 1985 [18]. The results also can be compared with the study that uses jackfruit as the meat substitute in chevon patties and contributed to reducing the fat [19]. The reason for reducing fat can be directly related to low-fat content in both jackfruit [19] and breadfruit [20].…”

Quality Evaluation of Carabeef Patties Containing Different Levels of Water and Added

“…Carabeef is red meat that is often viewed as a potential competitor to beef and sheep meat. It is almost universally acceptable and free from culture, tradition, social and economic conditions (Verma et al, 2014 andKhandagale et al, 2013). Some peculiar qualities such as lower in calories, total fat, saturated fat and cholesterol make it suitable for healthconscious people.…”

Comparing Macronutrient Compositions and Sensory Characteristics of Jackfruit Nugget Formulations and Commercially Available Chicken Nugget

“…This study aimed to develop new formulation of nugget which has lower fat content and similar sensory quality compared to the commercially available chicken nugget. The new formulation included jackfruit which has many functional components and has similar sensory properties as chicken [15,16]. Jackfruit not only widely available at reasonable prices on most traditional market and supermarket in Indonesia, but also common in most Javanese home gardens [17].…”