Chemical and sensory characteristics of emulsion goat meat sausages containing pork fat or shortening

Intarapichet K., . and Sihaboot W., . and Chungsiriwat P., . Chemical and sensory characteristics of emulsion goat meat sausages containing pork fat or shortening. pp. 57-61. ISSN 1505-5337

Lean goat meat was used to produce emulsion-type sausages using pork backfat or shortening at the levels of 20 25 30 35 and 40. There were significant differences for pH and salt contents of the sausages. Visual appearances including outer colour inner colour and texture were significantly different (P0.05). Colour of the sausages with higher fat levels was lighter and texture was less firm while elasticity/springiness was lower (P0.05). The sausages had similar moist/juicy and oily/greasy characteristics (P0.05). There were no significant differences in goaty and porky flavour and overall desirability. Smoky and seasoning flavour were more intense with lower fat levels (P0.05). Consumer acceptability was significantly lower (P0.05) with 40 shortening sausage whilst 35 pork backfat and 25 shortening sausages rated the highest

Full text available from:

Abstract

Lean goat meat was used to produce emulsion-type sausages using pork backfat or shortening at the levels of 20 25 30 35 and 40. There were significant differences for pH and salt contents of the sausages. Visual appearances including outer colour inner colour and texture were significantly different (P0.05). Colour of the sausages with higher fat levels was lighter and texture was less firm while elasticity/springiness was lower (P0.05). The sausages had similar moist/juicy and oily/greasy characteristics (P0.05). There were no significant differences in goaty and porky flavour and overall desirability. Smoky and seasoning flavour were more intense with lower fat levels (P0.05). Consumer acceptability was significantly lower (P0.05) with 40 shortening sausage whilst 35 pork backfat and 25 shortening sausages rated the highest

[error in script]

Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	SALCHICHA
AGROVOC Term:	CARNE DE CABRA
AGROVOC Term:	ANALISIS ORGANOLEPTICO
AGROVOC Term:	TOCINO DORSAL
AGROVOC Term:	SHORTENING
AGROVOC Term:	CARNE DE CERDO
AGROVOC Term:	PROPIEDADES FISICO-QUIMICAS
AGROVOC Term:	PROPIEDADES ORGANOLEPTICAS
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:51
URI:	http://webagris.upm.edu.my/id/eprint/17031

Actions (login required)

View Item