Quality and acceptability of shami kebab incorporated with goat meat and tripe

Abstract:

Goat meat shami kebabs were prepared by replacing goat meat with goat tripe at levels of 25%, 50%, and 75% and their quality characteristics were compared with those of a control prepared using 100% goat meat. Incorporation of goat tripe resulted in a significant increase (P<0.05) in pH, diameter shrinkage, drip loss, cooking loss, protein content and fat content compared to the control. In contrast, moisture retention, product yield and moisture content showed a significant (P<0.05) decline with increasing levels of tripe incorporation. Sensory evaluation revealed that scores for appearance, color, flavor, tenderness, juiciness, binding and overall acceptability were highest in the 25% tripe-incorporated formulation, with progressive declines observed at the 50% and 75% inclusion levels. The physicochemical and sensory attributes of shami kebabs containing 25% goat tripe were comparable to those of the control, with no significant differences observed between the two treatments. Based on the findings of the present study, it may be concluded that incorporation of goat tripe at a level of 25%, along with 75% goat meat, can be effectively utilized in the preparation of shami kebabs without adversely affecting product quality or consumer acceptability.