Physicochemical and sensory characteristics of fermented sheepmeat sausage

Abstract

The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, NaCl, glucose, sodium pyrophosphate, and lactic culture, respectively. Following anaerobic fermentation (96 h, 30°C), there were no significant differences between the species in mean texture (hardness, springiness, adhesiveness, cohesiveness) and pH, and only minor differences were seen in color. However, although not consumer tested, it is argued that consumers would be able to pick a texture difference due to different fat melting point ranges, highest for sheepmeat. This work was followed by a sensory experiment to find out if characteristic sheepmeat flavors could be suppressed to appeal to unhabituated consumers. To simulate a very strongly characteristic sheepmeat, beef sausage mixtures (above) were spiked, or not, with 4-methyloctanoic, 4-methylnonanoic acid, and skatole (5.0, 0.35, and 0.08 mg kg−1, respectively). Sodium nitrite (at 0.1 g kg−1) and a garlic/rosemary flavor were variably added to create a 23 factorial design. In a randomized design, 60 consumers found that spiked sheepmeat flavors caused an overall significant decrease in mean liking on a 1–9 scale (5.83 vs. 5.35,P = 0.003), but this was completely negated by the garlic/rosemary addition (5.18 vs. 6.00,P < 0.001). Nitrite had no effect on liking (5.61 vs. 5.58,P = 0.82), although nitrite might be included in commercial examples to minimize fat oxidation and suppress growth of clostridia. Thus, sheepmeat flavors could be suppressed to appeal to unhabituated consumers. Commercial examples could thus be made for these consumers, but the mandatory use of the name “mutton” in some markets would adversely affect prospects.

Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics

“…Adding odour fatty acids to beef and pork could get the odour of mutton as well. After 48 h of fermentation by Staphylococcus xylose , the odour of mutton could be actually eliminated (Lu et al ., 2014). Microbial fermentation can also improve the flavour and texture of meat jerky by hydrolysing protein and fats (Oswari et al ., 2013).…”

Sheep and Goat Meat Processed Products Quality: A Review

“…Sheep meat sausages were referred to as an unexploited market opportunity when the sensory characteristics of fermented, cured sausages manufactured with beef, pork and sheep meat were evaluated [106]. The reason was that there were no commercial examples, and no significant differences in texture (hardness, springiness, adhesiveness and cohesiveness) after anaerobic fermentation were observed among the species.…”

“…Nevertheless, even if not tested, it is alleged that consumers would be capable of finding a texture difference due to distinct fat-melting points, the highest for sheep meat. Additionally, a sensory analysis was completed to identify the possibility of the coating or even removing the peculiar sheep meat flavor to please consumers unfamiliar with this product [106]. An extreme characteristic was simulated by producing a sheep meat and beef-blended sausage: spicing it or not.…”

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

“…Lu extended the work of Prescott et al by spiking beef with high concentrations of branched-chain fatty acids and skatole (together called sheep flavor). This meat was used in a glucose-fermented sausage, with which she compared the effects of sheep flavor, nitrite curing, and spicing (rosemary plus garlic extracts) in eight possible combinations.…”