Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes
| Autor: | Elodie Arnaud, Leo N. Mahachi, Louwrens C. Hoffman, Voster Muchenje, Monlee Rudman |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
Acceptabilité physicochemical attributes Mouton Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Q05 - Additifs alimentaires Fat-tailed sheep Porcin lipid oxidation Weight loss lcsh:TP1-1185 Food science Water content consumer acceptance chemistry.chemical_classification sensory attributes 04 agricultural and veterinary sciences Comportement du consommateur Sous-produit de la viande 040401 food science Acide gras venison Saturated fatty acid medicine.symptom Péroxydation des lipides Polyunsaturated fatty acid Water activity Microbiology Sensory analysis fatty acids Article 0404 agricultural biotechnology Lipid oxidation medicine Q04 - Composition des produits alimentaires Propriété physicochimique Alimentation humaine 0402 animal and dairy science 040201 dairy & animal science Propriété organoleptique Rancidité chemistry Food Science |
| Zdroj: | Foods Volume 9 Issue 12 Foods, Vol 9, Iss 1822, p 1822 (2020) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9121822 |
| Popis: | This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|