Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats
Journal Title: Functional Foods in Health and Disease - Year 2016, Vol 6, Issue 1
Abstract
Background: Obesity and cardiovascular heart diseases are growing problems in the United States. This is partially due to the consumption of the primary red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E and can be utilized as a binder in meat and meat products. Methods: Goat meat/beef sausages were formulated to contain either 50/50, 75/25 or 100/0 percent goat meat/beef, with either no added rice bran (NRB) or 3 percent stabilized rice bran (RB). Proximate analysis, fatty acids, 𝛼-tocopherol and cholesterol concentrations of the six cooked formulations were determined. The six sausage formulations were compared in a consumer acceptability taste test. Results: The fat concentration of the NRB and RB formulations decreased linearly with increasing percentages of goat meat (p < 0.001). The sum of the saturated fatty acids decreased linearly with increasing percentages of goat meat (p < 0.01). Polyunsaturated fatty acids, omega-3 and omega-6 fatty acid and conjugated linoleic acid concentrations increased linearly (p < 0.05) with increasing percentages of goat meat in both the NRB and RB sausage formulations. The α-tocopherol concentration of the NRB formulations did not change across the goat meat percentages, but in the RB formulations it increased linearly with increasing percentages of goat meat (p < 0.001). The cholesterol concentration decreased linearly with increasing percentages of goat meat in both the NRB and RB formulations (p <0.01, < 0.05 respectively). The tasters preferred the NRB with higher goat meat percentage to the RB formulations. Conclusions: The NRB and RB sausage formulations with higher percentages of goat meat had higher concentrations of 𝛼-tocopherol, CLA (18:2 cis 9 Trans 11), total n-3, total PUFA, total n-3/total n-6 ratio, and a lower cholesterol concentration. The RB sausage formulations with higher percentages of goat meat had lower total saturated and an acceptable ratio of (C18:0 + C18:1) to C16:0. The NRB formulations with greater percentage of goat meat were more acceptable by the taters than the RB formulations.
Authors and Affiliations
Fatemeh Malekian, Margarita Khachaturyan, Sebhatu Gebrelul, James F. Henson
Water-insoluble fractions of botanical foods lower blood ethanol levels in rats by physically maintaining the ethanol solution after ethanol administration
Background: Several studies have analyzed the functions of foods and dietary constituents in the dynamics of alcohol metabolism. However, few studies have reported the function of dietary fibers in the dynamics of alcoho...
9-cis β-carotene Inhibits Atherosclerosis Development in Female LDLR-/- Mice
Background: Several epidemiological studies have shown that diets rich in carotenoids are associated with a reduced risk of cardiovascular disease. However, administration of synthetic all-trans b-carotene was reported t...
A new definition of functional food by FFC: what makes a new definition unique?
Background: Functional food science has gained momentum recently in response to the changing health status of developed countries. As healthcare costs and average life expectancy rise, the public has sought ways to becom...
Effect of some Tropical Eggplant Fruits (Solanum Spp) Supplemented Diet On Diabetic Neuropathy In Experimental male Wistar Rats In-vivo
Background: Solanum known as eggplant is a popular vegetable crop grown in the subtropics and tropics. Eggplant is a perennial but grown commercially as an annual crop. The fruits of eggplant is primarily used as a cooki...
Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate
Background: Wheatgrass (Triticum aestivum L.) is worldwide consumed and has been used for health benefit or functional or nutraceutical food while ricegrass (Oryza sativa L.) is still not well documented, which is also...