Profile of volatile compounds in frankfurters from culled goat meat during cold storage

Abstract

In recent decades, the number of goats, as well as the production of goat meat, has been marked by a significant global increase.According to the available data, from the beginning of the century, the number of goats increased by about 30%, and goat meat production by almost 50% (FAOSTAT, 2018).Based on the chemical composition, in terms of nutritional and biological value, goat meat is not inferior to other types of meat (Todaro et al., 2004). Lower contents of fat, saturated fatty acids, and cholesterol, but a higher amount of polyunsaturated fatty acid, as well as essential amino acids such as lysine, threonine, and tryptophan, make goat meat healthier compared to other red meats, such as beef and lamb (Ivanovic et al., 2016;Mazhangara et al., 2019).However, despite the aforementioned quality, goat farming and goat meat consumption are dictated by religion, tradition, customs, as well as market, and consumer habits (Ivanovic et al., 2016).According to Rhee et al. (1999), goat meat of older animals tends to

Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds

“…This could be explained by the free fatty acid accumulation and lipid oxidation processes during storage. Our results had a similar trend with the findings of ( 45 ), who investigated volatile compounds in beef frankfurter production during 6-week storage. As a result, managing the degree of lipid oxidation is critical in the processing of sausages, as it not only ensures quality but also protects the health of consumers.…”

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

“…In addition, 3-methylbutanoic acid is a carboxylic acid whose level was high in the RO and control. Moreover, 3-methylbutanoic acid is responsible for rancid, cheesy, and animal smells as it is derived from leucine in the Maillard reaction via the activities of rumen microorganisms ( Pisinov et al, 2021 ). The content of 3-methylbutanoic acid, which potentially contributes to the goaty flavor, was low in the GI and TU, indicating that the treatment with ginger and turmeric reduced the goaty flavor.…”

Uji kandungan nutrisi nugget daging domba dengan pemanfaatan daun kelor

“…Penelitian ini menunjukkan potensi untuk meningkatkan kualitas nutrisi dan karakteristik sensoris produk (Banerjee et al, 2020;Devatkal et al, 2012). Evaluasi karakteristik nutrisi, keamanan, dan analisis senyawa volatil dalam daging kambing juga menjadi fokus penelitian, menggarisbawahi pentingnya pemahaman terhadap aspek kualitas daging kambing dan produk olahannya Pisinov et al, 2021). Penggunaan bahan fungsional seperti inulin, kitosan, atau karagenan terbukti tidak berdampak pada rasa restrukturisasi produk daging kambing, menunjukkan potensi untuk meningkatkan profil nutrisi tanpa mengorbankan cita rasa (Gadekar et al, 2017).…”