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

Abstract

Summary Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6‐week cold storage. The formulation had significant impact of fatty acids profile – n‐6/n‐3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check‐all‐that‐apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.

Sheep and Goat Meat Processed Products Quality: A Review

“…To soothe the goat flavor, making a more acceptable product to consumers, the authors suggested replacing goat fat with beef fat. The sensory quality of culled goat meat frankfurters [13] showed very close grades between the goat and beef (CON) frankfurters, and no significant differences were noticed for odor, taste, hardness and juiciness. Color was the single attribute significantly different in frankfurter formulations.…”

“…In a study, meats of sheep and goats from culled animals were pointed out as valuable alternatives to that meat-producing sausages with different levels of pork fat [9]. The nutritional characteristics and consumer acceptability of different combinations of goat meat with beef have been studied [42], and the technological properties in frankfurter productions were studied using meat from culled animals [13].…”

“…Some of the studies in some of these new processed products showed interesting results to improve the physicochemical quality. Some studies pointed out the importance of using meats from culled sheep and goats to obtain processed products, with added values to animals with very low commercial values and acceptability by consumers [9][10][11][12][13]. Goat "mantas" pH, a W , moisture, protein, fat and fatty acids, ashes, TBARS Added value to culled animals [68] Goat and sheep "mantas" pH, a W , water holding capacity, color, texture Species [69] Goat and sheep cured legs pH, ash, moisture, fat, protein, fatty acids, TBARS, NaCl, color, collagen, cholesterol Species, salting and ripening time [10] Goat frankfurters Moisture, protein, fat, texture Source of fat on texture acceptability [37] Mutton sausages Moisture, a W , pH, fat Different starter cultures on quality [39] Goat Mortadella Moisture, ashes, protein, fat, color, pH, a W Pork fat level [38] Sheep and goat Sucuk Moisture, fat, protein, ashes, color Effect of sheep and goat [30] Goat blood sausage Moisture, fat, protein, ashes, fatty acids, amino acids cholesterol Descriptive [70] "Buchada" goat pH, a W , moisture, protein, fat, cholesterol, amino acids Descriptive [71] Chevon salamis Moisture, protein, extract ether, ashes, Descriptive [72] Sheep pastrami Warner-Bratzler shear force Vacuuming pressuring on tenderizing [14] Sheep and goat sausages pH, a W , moisture, protein, fat and fatty acids, ashes, TBARS Different pork back fat levels added [9] Goat sausages Moisture, fat, protein, ashes, fatty acids, cholesterol Combinations with beef [42] Sheep sausages pH, color, texture, TBARS, free fatty acids, volatile compounds Oregano concentrations [73] Goat frankfurter pH, ash, moisture, protein, fat, color, texture, fatty acid profile Level goat meat [13] TBARS-thiobarbituric acid reactive substances and a w -water activity.…”

Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

“…During storage, a slight increment of pH values was observed (up to 0.09), signifi cantly only in CONF and ALGF, but without an infl uence on the relations within treatments. Though signifi cant differences were found, the pH values of all model system emulsions, on day 0 and throughout storage, were within the range for the emulsifi ed-type of sausages made of beef [Vural & Javidipour, 2002], pork/beef [Yotsuyanagi et al, 2016], and goat/beef [Stajić et al, 2020].…”

“…However, this did not lead to different relations between treatments. An increase in cohesiveness during storage was observed in emulsifi edtype meat products with different formulations [Pintado et al, 2016b;Salcedo-Sandoval et al, 2013;Stajić et al, 2020].…”