Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage

Abstract

Goat fat forms unstable emulsions in making sausages and pork fat may be added however, Muslims have restrictions on ingesting pork. This study attempts to investigate the effect of plant-based fat (corn oil, palm oil, and margarine) on the sensory and physicochemical properties of chevon sausage. The moisture content, crude fat, saturated fat, ash, crude protein, and cooking loss of the three different sausage formulations were evaluated. Fifty consumers evaluated the sensory acceptability in terms of color, aroma, taste, texture, and overall acceptability. The most preferred sausage was subjected to microbiological and porcine DNA test. Saturated fat levels in corn oil, palm oil, and margarine, were 3.68%, 6.76%, and 4.41%, respectively. Among the treatments, the chevon sausage prepared with corn oil exhibited the least cooking loss. Although all treatments were rated between like moderately and like very much, the taste of chevon sausage prepared with palm oil was judged to be less appealing than the sausage with corn oil. With regards to proximate composition and sensory acceptability in terms of color and aroma, the results for the three treatments were comparable. The microbiological results showed that the chevon sausage with corn oil is safe to eat within 54 days if stored at -18 °C and the sausage is free from porcine DNA. The fatty acid composition of chevon sausage formulated with pre-emulsified corn oil is characterized by its high content of palmitic acid (16.21%), stearic acid (8.51%), oleic acid (28.31%), and linoleic acid (43.55%).