Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel”

Abstract

Abstract:Goat "sarapatel" is a product made from blood and viscera. For the first time, the microbiological and nutritional quality of "sarapatel" samples (n = 48) sold under different conditions (in street markets, butcher shops, and supermarkets under refrigeration, frozen or at room temperature) was evaluated. Goat "sarapatel" is a nutritive food, with each 100 g providing, on average, 72 g of moisture, 2 g of ash, 18 g of protein, 9 g of lipids, 2 g of carbohydrates, 282 mg of cholesterol, and high amounts of unsaturated fatty acids and essential amino acids. The analysis of the "sarapatel" samples shows that none of them contain Salmonella spp. or L. monocytogenes. High counts (>104) of total coliforms, thermotolerant coliforms, and sulfite-reducing Clostridium were detected, and coagulase-positive Staphylococcus was found in 31.25% of samples. The storage conditions evaluated (refrigeration, frozen or at room temperature) did not affect the physicochemical quality of the "sarapatel"; however, the unsatisfactory microbiological quality indicates that it is necessary to improve the health-sanitary aspects of the processing and sale of this product.

Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Fat during a Long Time of Low Temperature Storage

“…In contrast to reduction of C18:3 n-3 of the PUFA identified in Altay sheep fat, no changes was found in C18:2 n-9 after storage for 50 days. Considering the decrease of PUFA, the percentage of C18:2 n-9 kept relatively stable, which is in agreement with the results by Brasil, L. and Zhang, H. et al 25,27 . No obviously changes in goat and beef fat.…”

“…Ref. 25 reported that the palmitic acid C16:0 and stearic acid C18:0 are the most abundant SFA in sheep meat and the oleic acid C18:1 n-9 in sheep meat as dominant MUFA followed by palmitoleic acid C16:1 . A small quantity of C18:3 n-3 was also found in goat meat reported by Santercole, V. et al 26 .…”

The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges

“…However, at frozen temperatures of −12, −18 and −24 • C, liver meat shelf life could be extended to 4, 12 and 18 months, respectively [50]. These preservative mechanisms are employed to ensure that EBPs are safe for consumption by the end-users, although some authors have reported the presence of different microorganisms such as Escherichia coli, Staphylococcus aureus, Clostridium perfringens in EBPs from cattle, pig and sheep [51][52][53]. Moreover, this has been attributed to poor hygienic quality of the products due to their uncontrolled processing, storage, and handling.…”

The quality of meat and edible by-products from kids with different inheritance of Boer goat

“…The livestock industry may increase profitability by converting as much edible by-products as possible into food products. The use of by-products would also reduce the cost of waste management and the negative environmental impact (Brasil et al, 2014).…”