Development of goat pâté prepared with ‘variety meat’

Abstract

Many edible meat by-products are just as significant sources of essential nutrients as meat itself. The use of blood and liver in the preparation of pâté offers an alternative for the economic exploitation of goat ‘variety meat’. Given the scant information on the production of goat pâté, the objectives of this study were to develop a value-added product, goat pâté, processed with variety meat (goat meat trimmings, goat liver and blood) and to determine its physico-chemical parameters and mineral profile. Three formulations, with different percentages of blood and liver, were prepared; formulation A consisted of 21% liver and 9% blood, formulation B contained 15% liver and 15% blood, and formulation C contained 9% liver and 21% blood. As well as the mineral profile (Ca, Na, Fe, Mg, Zn, P, Cu, K, Cr), the physico-chemical parameters of water activity (Aw), pH, colour (CIE L*a*b*), moisture, lipid, protein, total carbohydrate and ash were evaluated. All three formulations of goat pâté were in accordance with Brazilian legislation for moisture, protein, lipid and carbohydrate content. Parallel significant differences (P < 0.05) were detected for moisture, protein, carbohydrate, iron, phosphorus, magnesium and copper content, and for L* and a*, among the three formulations. Pâté C, prepared with the highest amount of blood, was richest in iron and presented the highest redness (a*). The other parameters examined did not differ with the variations in blood and liver used. The development of new goat products using variety meats offers an option for adding value in the productive sector and makes available an easily assimilated source of iron.