Quality of cooked goat meat sausages incorporated with goat tripe

Abstract

Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p<0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control. However, significant (p< 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% GT incorporated cooked sausage, followed by 25% and 30% GT incorporated cooked sausages. Physico -chemical and sensory evaluation scores of 20 % GT incorporated cooked sausages were comparable with control goat meat sausage and the values did not differ significantly between them. Thus, it can be concluded that 80% GM and 20% GT can be used for preparation of cooked goat meat sausages without affecting quality and acceptability.