The present study was conducted to evaluate the effect of incorporating papaya rind powder (PRP) on the development of functional restructured goat meat blocks (RGMB). Based on preliminary trials, three different levels of PRP (1%, 2%, and 3%) were added to the formulation by replacing goat meat, resulting in four samples: Control (without PRP), T1 (with 1% PRP), T2 (with 2% PRP), and T3 (with 3% PRP). The samples were assessed for various physico-chemical, proximate, colour, texture, and sensory attributes. The incorporation of PRP significantly (p<0.05) improved the cooking yield and crude fibre content of the developed products. PRP incorporation significantly improved the hardness and reduced the chewiness score. Increasing levels of PRP resulted in darker product colour, reflected by decreased L* values and increased b* values. The sensory attributes of the functional RGMB improved with the addition of PRP up to 2% levels; thereafter, a marked deterioration of the sensory qualities was observed. The overall acceptability of functional RGMB formulated with 2% PRP was recorded as the highest. Thus, good-quality functional RGMB could be prepared by adding 2% PRP.

Highlights

• Good quality restructured goat meat blocks prepared with 2% papaya rind powder.
• Papaya rind incorporation improved the crude fibre content.