Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals

Abstract

The objectives of this study were to develop a value added product, goat mortadella, using meat from discarded animals; to evaluate pork fat at various levels of inclusion in mortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected significant differences (P < 0.05) in appearance, colour, odour, flavour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability, WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded goats in the preparation of mortadella allows getting the most from this material, and the addition of 10% fat resulted in a goat mortadella with better acceptance and lowest fat content.