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首页> 外文期刊>Indian Journal of Small Ruminants >COMPARATIVE STUDY ON THE QUALITY OF GOSHTABA PREPARED BY TRADITIONAL ANDMACHINE METHODS
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COMPARATIVE STUDY ON THE QUALITY OF GOSHTABA PREPARED BY TRADITIONAL ANDMACHINE METHODS

机译：传统方法与机器方法制备的古塔巴品质的比较研究

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摘要

Goshtaba, an emulsion based meat product is an inseparable part of traditional Kashmiri meat cuisine called 'Wazwan'. It is prepared by traditional method since centuries. A study was conducted with an objective to assess the effect of machine intervention on the quality of Goshtaba. The results showed that pH, emulsion stability and moisture showed significant (P<0.5) difference between the traditional and machine made raw emulsions. However, in case of cooked product significant (P<0.5) differencewas found in cooking yield, moisture, protein and fat. Overall palatability scores were found significantly (P<0.5) better in traditional as compared to machine made Goshtaba. It was concluded that the traditional method of emulsion preparation for Goshtaba gives better results in terms of quality as compared to machine made emulsion.
机译：Goshtaba是一种乳化肉类产品，是克什米尔传统肉类料理中不可分割的一部分，称为“ Wazwan”。几个世纪以来，它是用传统方法制备的。进行了旨在评估机器干预对Goshtaba质量的影响的研究。结果表明，pH值，乳液稳定性和水分显示出传统乳液和机械乳液之间的显着差异（P <0.5）。但是，在蒸煮产品的情况下，蒸煮产量，水分，蛋白质和脂肪差异显着（P <0.5）。与机器制造的Goshtaba相比，传统食物的总体适口性得分明显好（P <0.5）。结论是，与机加工乳液相比，用于Goshtaba的传统乳液制备方法在质量方面具有更好的效果。

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