Nutritional and sensory properties of frankfurters made of culled goat meat

Abstract

The aim of this research was to evaluate the nutritional and sensory properties of frankfurters with different ratios of culled goat meat as beef replacement during a 6-week storage period. Five treatments of frankfurters were prepared: control treatment (CON) with beef, while in other treatments beef was replaced with 25% (G25), 50% (G50), 75% (G75) and 100% (G100) of culled goat meat. Formulation (and storage) had no influence on energetic values, which were within the interval of 193-200 kcal/100 g, representing more than 30% lower values than those reported for frankfurters with the regular fat content. With the increase of goat meat content, the atherogenic and thrombogenic indices were lower, indicating more favorable fatty acid profiles. Moreover, the ratio of essential and nonessential amino acids increased with the higher goat meat content (from 0.62 in CON to 0.71 in G100) indicating better nutritional properties. Frankfurter formulation and storage (and their interaction) did not significantly influence any of the observed sensory properties, which indicates that culled goat meat can be used as the sole meat in frankfurter preparation.