EFFECT OF FLUID WHEY INCORPORATION ON QUALITY OF CHEVON NUGGETS

Utilizing fluid whey to replace ice flakes in chevon nugget formulation was studied and the physicochemical, technological, microbiological and sensory quality of the product was evaluated. Results showed no statistically significant differences in most of the sensory parameters determined. Even 100% replacement of fluid whey did not produce any adverse effect in sensory properties. However, emulsion stability rate was significantly increased with fluid whey addition to the formulation and 100% replacement of fluid whey showed the most satisfactory results. A slight increase in protein, fat content and cooking yield and decrease in pH value was observed with liquid whey addition. Microbiological analysis of the chevon nuggets on the zero day showed a decrease in total plate count and yeast mold count with increasing levels of liquid whey. These results showed that chilled liquid whey can be added to chevon nugget formulations to improve the product quality at minimal cost. [PUBLICATION ABSTRACT]