Profile of volatile compounds in frankfurters from culled goat meat during cold storage

The value of culled goat meat can be increased using it in frequently consumed meat products. The evaluation of volatile organic compound (VOC) profiles was conducted in regard to the levels of culled goat meat usage (25%–100%) in frankfurter formulations instead of beef during storage (vacuum‐packed, 42 days, 3 ± 1°C). Fifty‐two VOC were examined on days 0, 21, and 42. As a result of multidirectional reactions between nonvolatile precursors (influenced by storage conditions), VOC were generated due to lipid oxidation, the Maillard reaction, and interactions between lipid‐derived and Maillard‐derived products. Differences in the contents of VOC were caused primarily by a higher fat saturation and content of phenylalanine, tyrosine, proline, cysteine and methionine, and reducing sugars in beef compared to culled goat meat. The results suggest that the different compositions and storage had an impact on the profile of VOC in frankfurters. Practical applications In Mediterranean countries, where the highest goat population is located in Europe, goats are mainly used for milk production, as is the case in Serbia. Increase in the number of goats primarily used for milk production will eventually lead to a higher number of culled animals whose meat has a low commercial value. Using goat meat in well‐known and frequently consumed meat products, such as frankfurters, certain values may be added to this meat. The results of this research offer an insight into the profile of volatile compounds of frankfurters with different amounts of culled goat meat instead of beef and their changes during storage periods (42 days), providing a more comprehensive picture of the impact of culled goat meat on the characteristics of frankfurters.