composition, color, sensory, texture.
Objective: To evaluate the substitution of pork meat with goat kid meat in the formulation of Vienna-type sausage.
Design/methodology/approach: A randomized complete block design was used with three treatments to substitute pork meat with goat kid meat: control sausage with 100% pork meat (SC1), sausage with 50% of pork meat and 50% of goat kid meat (SC2), and sausage with 100% of goat kid meat (SC3). The physicochemical variables (cooking loss (CL), pH, color, water holding capacity (WHC), proximate composition), textural profile and sensory characteristics were measurement to evaluate the treatments.
Results: The CL of sausages elaborated with goat kid mead did not have difference (P > 0.05). The pH and WHC increased (P < 0.05) for SC3, but their luminosity decreased (P < 0.05) and the yellowness increased (P < 0.05). Redness was similar (P > 0.05) between sausages. The moisture, fat, protein, carbohydrate and ash contents improved (P < 0.05) for SC2. Hardness, cohesiveness, chewiness, gumminess and resilience increased (P < 0.05) for SC2 and SC3. The sensory evaluation showed that the three treatments were accepted by the consumers.
Limitations on study/implications: 100% of goat kid meat in the formulation did not improve the
physicochemical variables due to increased CL, WHC, b*, carbohydrates and hardness, and decreased L*.
Findings/conclusions: The goat kid meat can be used at 50% for the formulation of Vienna-type