Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes

Nyikadzino Mahachi Leo, Rudman Monlee, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2020. Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Foods, 9 (12):1822, 18 p.

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality.

Mots-clés Agrovoc : alimentation humaine, sous-produit de la viande, porcin, mouton, acceptabilité, comportement du consommateur, propriété organoleptique, acide gras, péroxydation des lipides, rancidité, propriété physicochimique

Mots-clés géographiques Agrovoc : Afrique du Sud

Mots-clés libres : Consumer acceptance, Fatty acids, Lipid oxidation, Physicochemical attributes, Sensory attributes, Venison

Classification Agris : Q04 - Composition des produits alimentaires
Q05 - Additifs alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Nyikadzino Mahachi Leo, University of Fort Hare (ZAF)
• Rudman Monlee, Stellenbosch University (ZAF)
• Arnaud Elodie, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-0896-7916
• Muchenje Voster, University of Fort Hare (ZAF)
• Hoffman Louwrens Christian, Stellenbosch University (ZAF) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/597414/)

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