Development of Restructured Goat Meat Slices Incorporated with Jamun (Syzygium cumini) Seed Powder

AbstractA study was undertaken to develop functional restructured goat meat slices (RGMS) incorporated with jamun (Syzygium cumini) seed powder (JSP). Based on preliminary trials, four different batches of RGMS were prepared viz., control (without JSP), T1 (1% JSP), T2 (3% JSP) and T3 (5% JSP) by vacuum tumbling for 3.5 h after refrigerating of the mixture for 4 h. The samples were assessed for proximate composition, various physicochemical, colour, textural characters and sensory evaluation. The cooking yield, dietary fibre and calcium content of RGMS recorded an increasing trend with the increase in the JSP levels, whereas an inverse trend was recorded for protein and moisture contents. The colour attributes (L*, a* and b*) were lower in the treated samples compared to control. Hardness value increased with increasing levels of JSP. The overall acceptability of T1 and T2 was within the very good category. The overall acceptability lowest was for T3 with a bitter taste. The study indicated that good quality RGMS could be prepared by incorporating 3% JSP.