Effect of Different Fats on the Quality of Goat Meat Patties Incorporated With Full‐fat Soy Paste

Abstract

Effect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly (P < 0.05) better emulsion stability compared with others. There were no significant effects of different fats on physicochemical and textural attributes of patties. Patties with RMO had significantly (P < 0.05) lower cholesterol content than other groups. GMPs with RMO, chicken fat and chicken and goat fat combination rated higher for all sensory attributes than patties with goat fat, which had significantly (P < 0.05) higher mouth coating and lower overall acceptability. Flavor and overall acceptability were higher in patties with chicken fat. Histological study showed improper dispersion of goat fat in continuous phase of meat protein matrix (emulsion) compared with others. PRACTICAL APPLICATIONS Utilization of hard fats from goat, sheep and buffalo in emulsion‐based meat products decreases emulsion stability because of its poor dispersibility, and consequently its cooking yield. Goat fat also contributes to a smeary and greasy mouth‐coating problem and reduces the palatability of meat products. Alternatively, chicken fat disperses well in meat emulsion because of its high unsaturation and enhances the flavor of the products. However, the efficient utilization of goat fat is essential to support an economical goat meat production system and for developing meat products. The present study showed successful utilization of goat fat when combined with chicken fat, and the products had similar sensory attributes and acceptability as in meat products with chicken fat and refined mustard oil. This study would also help in better use of excess fat from spent hens in other meat products.

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

“…The progressive increase in goat meat content influenced the progressive and significant increase in pH values (Table 1). However, this did not influence the water-holding properties of frankfurters, probably due to small differences which were up to 0.2. pH values were within those for the emulsified type of sausages and were similar to those reported for pork (Pintado et al, 2016), pork/beef (Yotsuyanagi et al, 2016) and beef (Vural & Javidipour, 2002) frankfurters, goat meat mortadella (Guerra et al, 2011) and goat meat patties (Das et al, 2009). The pH values declined during storage in all frankfurters, which can also be considered normal for this type of products ( € Ozvural & Vural, 2012).…”

“…Das et al . () reported good acceptability of goat meat patties and concluded that goat fat can reduce flavour and overall acceptability. Paulos et al .…”

“…As for fermented sausages, some research studies indicated a negative influence of goat fatty tissue on taste acceptability (Staji c et al, 2013). Goat fat decreases emulsion stability contributes to a smeary and greasy mouth-coating problem and reduces the palatability of meat products (Chattoraj et al, 1979;Mittal, 2005;Das et al, 2009). In contrast, beef fat has a better emulsifying capacity (Mittal, 2005;Bratcher et al, 2011).…”

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

“…This meat from animals with very low commercial value is more appropriated to process and cure with salts as some of popular products as Cecina in Spain (Hierro, de la Hoz, & Ordoñez, 2004), or Brazilian Charqui (Madruga & Bressan, 2011) ore in Italy violin di capra (Fratianni, Sada, Orlando, & Nazzaro, 2008). Also with the goal to added value to depreciated meats several authors have recently studied sheep and goat processed products as Polpara, Sornprasitt, and Wattanachant (2008) studying quality characteristics of raw and canned goat meat during storage in water, brine, oil and Thay curry; Das, Anjaneyulu, Thomas, and Kondaiah (2009) studying the effect of different fats on the quality of goat meat patties; Teixeira, Pereira, and Rodrigues (2011) evaluating the effect of salting, air-drying and aging in a new goat meat product "manta"; Oliveira et al (2014) analyzing the quality of ewe and goat meat cured products; Leite et al (2015) and Paulos et al (2015) studying the properties of sheep and goat meat sausages and Tolentino, Estevinho, Pascoal, Rodrigues, and Teixeira (2016) evaluating the microbiological and sensory quality of new meat cured products obtained from sheep and goat meat of culled animals. In this context, a project among a research center (Carcass and Meat Quality and Technology Laboratory of Agriculture Scholl of Polytechnic Institute of Bragança), two breeder associations (ANCRAS -National Breed Producers Association of Serrana Goat and ACOB -National Breed Producers Association of Bragançana Sheep) and a meat manufacturing industry and Bísaro breed producer (Bísaro Salsicharia Tradicional) was developed to add value to animals with very low commercial value and consumer acceptability, processing meat that cannot be commercialized as PDO or IGP products.…”

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels

“…Value may be added to final products by decreasing costs or improving relative value of the final product (McMillin & Brock, 2005). With this goal, there are several recently studies in goat and sheep meat processed products: Cosenza, Williams, Johnson, Sims, and McGowan (2003) evaluated the quality and consumer acceptability of cabrito smoked sausage, using goat meat as the sole meat ingredient; Polpara, Sornprasitt, and Wattanachant (2008) studied the quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage; Das, Anjaneyulu, Thomas, and Kondaiah (2009) studied the effect of different fats on the quality of goat meat patties; Teixeira, Pereira, and Rodrigues (2011) studied the effect of salting, air-drying and ageing processes in a new goat meat product "manta" and Oliveira et al (2014) evaluated the quality of ewe and goat meat cured product mantas.…”