Physicochemical Properties, Volatile Compounds and Sensory Attributes of Dry-fermented Sausage Manufactured with Goat Meat

Abstract

This study investigated the quality characteristics of dry-fermented sausage using goat meat and evaluated its applicability. For this, the samples were prepared by dry-fermenting a control (100% pork) and two treatments (50% goat meat replacement or 100% goat meat replacement) for 21days. The moisture content, ㏗ and water activity were decreased in all treatments whereas lactic acid bacteria (LAB), texture profile analysis (TPA) and volatile compounds were increased during dry fermentation periods. In comparison of treatments, the dry-fermented sausage showed no significant difference in proximate compositions, yield, ㏗, water activity, LAB and TPA compared to the control (P>0.05). However, sausages with goat meat also had significantly higher values of C14:1, C18:1t and C18:3 than the control (P<0.05). Analysis of volatile compounds showed increased level of hexanal, octanal and 1-hexanol as replacing pork by goat meat in dry-fermented sausages (P<0.05). Goat meat replacement increased flavor intensity of dry-fermented sausages, but no difference was observed in overall acceptability score of the control and treated samples (P>0.05). Therefore, goat meat could be useful on raw material in dry-fermented sausage as well as pork.