Abstract
Goat meat was used for fermented sausage processing. The oxidative stability of the fermented goat meat sausage, containing two different levels of natural antioxidant (rosemary— Rosmarinus officinalis), at room temperature, was evaluated by way of periodical analyses for thiobarbituric reactive substances (TBARS), overall acceptance and descriptive sensory profile, for 90 days. The initial values for TBARS indicated that lipid oxidation occurred during the processing of the fermented sausages. Significant correlations were not found between the TBARS values and the sensory analysis, except for an oxidized aroma in the control sample and the overall acceptance after 75 days of storage. Formulations containing 0.05% rosemary showed the best characteristics in relation to oxidative stability, with the lowest initial values for TBARS, the greatest sum for the overall acceptance sensory, highest values for red color and lowest scores for oxidized aroma and flavor, when compared with the sample containing 0.025% rosemary.
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