This study was conducted to analyze the physicochemical properties of black goat meat according to the slaughter age (3, 6, 9, 12, 24, 36 months). The moisture content tended to decrease, whereas the fat content, pH, and free amino acid composition tended to increase with increasing slaughter age. The collagen content increased significantly with the increasing slaughter age (p < 0.05). The cooking yield showed a tendency to increase up to 12 months of age, and there was no significant difference after 12 months of age. In all mineral contents, the sample for 12 months of age showed higher values than the others. Considering fatty acid composition, the saturated fatty acid content of the 12-month sample had a lower value than the other samples. However, the unsaturated fatty acid of the 12-month sample had higher values than the other samples. Therefore, the best slaughter age for black goats occurs at 12 months of age when nutrition is excellent.
This study analyzes the antioxidant activity of different fragments obtained from freeze-dried broccoli, and the storage properties of freeze-dried broccoli flower bud powder (BF; 0%, 0.3%, 0.6%, and 0.9%) on emulsion-type pork sausage. The antioxidant activity of broccoli flower bud (BF) and stem (BS) was analyzed by assessing the dry yield, pH, total polyphenol contents (TPC), total flavonoid contents (TFC), 2,2-diphenyl-1-picrylhydrazy (DPPH), and ferric reducing antioxidant power assay (FRAP). The dry yield was significantly higher in BF than in BS (P<0.05), and the pH was significantly lower in BF than in BS (P<0.05). The TPC, TFC, DPPH, and FRAP were significantly higher in BF than in BS (P<0.05). Furthermore, the storage properties of sausages supplemented with BF were analyzed by determining the cooking yield, pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total bacterial counts (TBC). The cooking yield was significantly higher in the BF 0.6% and 0.9% treatments compared to the 0% (control) treatment (P<0.05). The pH showed an increasing tendency with increasing BF amounts and storage periods. The TBARS and VBN values were significantly lower in the 0.9% BF powder treatment compared to the 0% treatment at all weeks (P<0.05). The TBC was significantly decreased with increased BF treatments, as compared to the 0% treatment (P<0.05). Therefore, adding 0.6% or more of BF is appropriate to improve the storage properties of emulsion-type sausages.
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