Characteristics of ground goat meat sausages formulated with pork backfat or shortening
1994
Kanok-Orn Intarapichet | Werasak Sihaboot (Suranaree University of Technology, Nakhon Ratchasima (Thailand). Institute of Agricultural Technology. School of Food Technology)
Ground goat meat sausages were produced from lean goat meat with pork backfat or shortening at the levels of 20, 25, 30, 35 and 40 percent. There were significant differences (P0.05) in moisture, protein and fat contents. At higher levels of pork backfat and shortening, fat contents of the sausages increased while moisture and protein contents decreased. No significant pH and salt contents were obtained among the sausages. Texture by mouthfeel, flavor characteristics and desirability was evaluated. The sausages were more tender and less firm as fat levels increased (P0.01) and shortening gave more tender sausages. Moistness/juiciness and oiliness/greasiness of the sausages increased as fat increased. Significant differences (P0.05) in goaty and porky flavors were obtained. At the same fat levels, pork backfat provided less intensity of goaty and higher intensity of porky flavor. Seasoning flavors were intense with higher fat level. Consumer acceptability was significantly different (P0.01). Regarding to fat sources, the sausages with 30 percent pork backfat and with 25 percent shortening weremost accepted.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Kasetsart University