Evaluation of a goat meat product by substituing its fat

Abstract

This study used three formulations of class mortadella, prepared from meat of caprino, where into which the proportions of olive oil changed it, in order to determine which of three formulations possessed major proportion of unsaturated grease acids with the best chemical and sensory attributes. Of the entire content of fat in the product (10 %), the first formulation (F1) contained only olive oil, whereas in the second formulation (F2) there were changed to a proportion 50-50 % (olive oil - margarine) and in the third one (F3), to a proportion 25-75 % (olive oil - margarine). The product tested moisture, ash, protein, entire and free fat, and finally the test of iodine was practiced, to determine the amount of unsaturated grease acids of the fats and the analysis of texture in each of the formulations, relation that was allowing us to determine the best formulation. The sensory evaluation was realized by a flavor test on persons of sensory not trained, and determined the level of taste as the characteristics of appearance, flavor and texture of the product. The formulation that obtained the best chemical and sensory characteristics was the second one, wich presents a balance between the quantity of monounsaturated grease acids and polyunsaturated grease acids