Goat kid meat in the formulation of Vienna-type sausage
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Keywords
Abstract
Objective: to evaluate the substitution of pork meat with goat kid meat in the formulation of Vienna-type sausage.
Design/methodology/approach: Randomized complete block design of three treatments were used for substitute of pork meat with goat kid meat: control sausage with 100% pork meat (SC1), sausage with 50% of pork meat and 50% of goat kid meat (SC2) and sausage with 100% of goat kid meat (SC3). The physicochemical variables (cooking loss (CL), pH, color, water holding capacity (WHC), proximate composition), textural profile and sensory characteristics were measurement to evaluate of treatments.
Results: The CL of sausages did not have difference (P > 0.05). The pH and WHC increased (P < 0.05) for SC3, but their lightness decreased (P < 0.05) and increased (P < 0.05) the yellowness. Redness was similar (P > 0.05) between sausages. The moisture, fat, protein, carbohydrate and ash contents improved (P < 0.05) for SC2. Hardness, cohesiveness, chewiness, gumminess and resilience increased (P < 0.05) for SC2 and SC3. The sensory evaluation of the three treatments were accepted by the consumers.
Limitations on study/implications: 100% of goat kid meat in the formulation did not improve physicochemical variables due to increased CL, WHC, b*, carbohydrates and hardness, and decreased L*.
Findings/conclusions: The goat kid meat can be used at 50% for the formulation of Vienna-type sausages.
Keywords: composition, color, sensory, texture.