Resumen de Goat kid meat in the formulation of Vienna-type sausage
Alondra Valadez Pineda, Alejandro Isabel Luna Maldonado, Carlos Alberto Hernández Martínez, Gerardo Méndez Zamora, Jocelyn C. López Puga, Daniela S Rico Costilla, Emmanuel Flores Girón, Ana Luisa Rentería Monterrubio
Objective: To evaluate the substitution of pork meat with goat kid meat in the formulation of Vienna-type sausage.
Design/methodology/approach: A randomized complete block design was used with three treatments to substitute pork meat with goat kid meat: control sausage with 100% pork meat (SC1), sausage with 50% of pork meat and 50% of goat kid meat (SC2), and sausage with 100% of goat kid meat (SC3). The physicochemical variables (cooking loss (CL), pH, color, water holding capacity (WHC), proximate composition), textural profile and sensory characteristics were measurement to evaluate the treatments.
Results: The CL of sausages elaborated with goat kid mead did not have difference (P0.05). The pH and WHC increased (P0.05) for SC3, but their luminosity decreased (P0.05) and the yellowness increased (P0.05). Redness was similar (P0.05) between sausages. The moisture, fat, protein, carbohydrate and ash contents improved (P0.05) for SC2. Hardness, cohesiveness, chewiness, gumminess and resilience increased (P0.05) for SC2 and SC3. The sensory evaluation showed that the three treatments were accepted by the consumers.Limitations on study/implications: 100% of goat kid meat in the formulation did not improve the physicochemical variables due to increased CL, WHC, b*, carbohydrates and hardness, and decreased L*.
Findings/conclusions: The goat kid meat can be used at 50% for the formulation of Vienna-type sausages.
