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Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties
Author(s) -
Stajić Slaviša,
Pisinov Boris,
Tomasevic Igor,
Djekic Ilija,
Čolović Dušica,
Ivanović Snežana,
Živković Dušan
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14346
Subject(s) - lightness , taste , food science , chemistry , fatty acid , sensory system , biology , biochemistry , computer science , neuroscience , computer vision
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.