Evaluation Of The Performance Of Different Meat Products In The Production Of Different Pastry Products

ABSTRACT

Four meat sources were evaluated in this work; beef, chicken, fish and clam. Their performances in the production of different pastry products; pies, sausages, burgers and rolls were evaluated. Their nutrient composition were also analysed. Fish has the highest protein contents of 24.04% while clam has the lowest (12.71%). However, clam has the highest moisture and ash contents of 81.82% and 4.00. Beef was observed to have the highest fat content of 8.40% followed by chicken 7.60% while clam has the lowest of 0.97%. Sensory evaluation showed -d no significant difference (P< 0.05) in all the attributes for sausages, burgers and rolls while a significant difference (P< 0.05) was observed in flavour for pie. Apart from beef, fish and chicken, clam meat has a unique attributes which can make it a very good stuffing when used in pastry products.