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

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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

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Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	sausages
AGROVOC Term:	goat meat
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	bacon
AGROVOC Term:	shortening
AGROVOC Term:	pork
AGROVOC Term:	physicochemical properties > physicochemical properties Prefer using chemicophysical propertieschemicophysical properties
AGROVOC Term:	organoleptic properties
Depositing User:	Ms. Norfaezah Khomsan
Date Deposited:	11 Jun 2025 13:45
Last Modified:	11 Jun 2025 13:45
URI:	http://webagris.upm.edu.my/id/eprint/17031

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