title: Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
abstract: The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages.
authors.affiliation: Veterinary and Animal Research Centre (CECAV), Universidade Trás-os-Montes e Alto Douro, Portugal.
authors.forename: Ana
authors.initials: A
authors.lastname: Leite
authors.affiliation: Mountain Research Centre, CIMO, Portugal; Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, Bragança 1172 5301-855, Portugal.
authors.forename: Sandra
authors.initials: S
authors.lastname: Rodrigues
authors.affiliation: Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, Bragança 1172 5301-855, Portugal.
authors.forename: Etelvina
authors.initials: E
authors.lastname: Pereira
authors.affiliation: Veterinary and Animal Research Centre (CECAV), Universidade Trás-os-Montes e Alto Douro, Portugal.
authors.forename: Kátia
authors.initials: K
authors.lastname: Paulos
authors.affiliation: Veterinary and Animal Research Centre (CECAV), Universidade Trás-os-Montes e Alto Douro, Portugal.
authors.forename: António Filipe
authors.initials: AF
authors.lastname: Oliveira
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, Ourense 32900, Spain.
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Lorenzo
authors.affiliation: Veterinary and Animal Research Centre (CECAV), Universidade Trás-os-Montes e Alto Douro, Portugal; Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, Bragança 1172 5301-855, Portugal. Electronic address: teixeira@ipb.pt.
authors.forename: Alfredo
authors.initials: A
authors.lastname: Teixeira
mesh_terms: D065136:Animal Culling; D000818:Animals; D055598:Chemical Phenomena; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D016002:Discriminant Analysis; D005227:Fatty Acids / Q000032:analysis*; D005518:Food Preferences; D063427:Food Quality; D006041:Goats; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D009829:Oleic Acids / Q000032:analysis; D010860:Pigments, Biological / Q000032:analysis; D011174:Portugal; D012677:Sensation; D034561:Sheep, Domestic; D034421:Sus scrofa; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D009829:Oleic Acids; D010860:Pigments, Biological; D014867:Water; C050413:11-octadecenoic acid
keywords: Cull animal; Discriminant analysis; Fat content; Goats and sheep meat