Abstract :
The objectives of this study were to develop a value added product, goat mortadella, using
meat from discarded animals; to evaluate pork fat at various levels of inclusion in mortadella
in an effort to reduce the fat content of the product; to determine consumer acceptability;
and to determine the physico-chemical properties of this goat product. Three goat mortadella
formulations were manufactured containing 10, 20 and 30% pork fat. The sensory
characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity
(Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics
(i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant
coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat
mortadella were in accordance with Brazilian legislation. Consumer panellists detected
significant differences (P < 0.05) in appearance, colour, odour, flavour, texture and overall
acceptance among the goat mortadella formulations. The goat mortadella prepared with
10% fat was rated the highest. In addition, approximately 70% of the panellists commented
that they would purchase the goat mortadella. The percentages of moisture and protein
were reduced as the percentages of fat added to the formulation increased. The goat mortadella
with 30% fat had higher (P < 0.05) fat, ash, emulsion stability, WHC and b* contents
than those with 10 and 20% fat. The use of meat from discarded goats in the preparation of
mortadella allows getting the most from this material, and the addition of 10% fat resulted
in a goat mortadella with better acceptance and lowest fat content.
