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

Abstract

The value of culled goat meat can be increased using it in frequently consumed meat products. The evaluation of volatile organic compound (VOC) profiles was conducted in regard to the levels of culled goat meat usage (25%–100%) in frankfurter formulations instead of beef during storage (vacuum-packed, 42 days, 3 ± 1°C). Fifty-two VOC were examined on days 0, 21, and 42. As a result of multidirectional reactions between nonvolatile precursors (influenced by storage conditions), VOC were generated due to lipid oxidation, the Maillard reaction, and interactions between lipid-derived and Maillard-derived products. Differences in the contents of VOC were caused primarily by a higher fat saturation and content of phenylalanine, tyrosine, proline, cysteine and methionine, and reducing sugars in beef compared to culled goat meat. The results suggest that the different compositions and storage had an impact on the profile of VOC in frankfurters.