Abstract
This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat meat sausage by response surface methodology (RSM) using a three‐level Box–Behnken design. The kinetic of moisture loss and fat absorption were also determined using first‐order equation. The goat meat was precooked and fried using a 2.5‐L electric deep fryer with a temperature control of ± 10°C. The results showed that all the quality, textural, and sensory characteristics of goat meat sausage investigated were significantly influenced (p < .05) by the frying conditions. The effective moisture diffusivity ranged from 1.22 × 10–8 to 2.84 × 10–8 m2/s and 2.43 × 10–9 to 1.22 × 10‐8m2/s for the moisture loss and fat absorption, respectively. Activation energies estimated were 71.04 to 77.76 KJ/mol and 65.82 to 67.2 KJ/mol, respectively. The frying kinetics obeyed the first‐order rate constant, and the temperature dependency of moisture loss was higher compared to fat absorption of the fried goat meat sausage in all the samples. The optimal conditions for the deep fat frying of goat meat sausage were achieved using cooking time of 45 min fat frying temperature of 150°C and time of 9 min with (R 2 > 0.9) and were the most preferred sausage sample and accepted by the sensory panelists. This study has shown that the optimal frying conditions observed could be a viable alternative for the commercialization of quality goat meat sausages and other fried meat products in the food industry.
Highlights
Deep fat frying is a unit operation which can be described as cooking of food by immersion in edible oil or fat at a higher temperature than the boiling point of water (Farkas & Hubbard, 2000)
The moisture content of the fried sausages decreased as the frying temperature and time increased
The percentage moisture contents obtained were similar to the findings of Esan et al (2015) in which it was observed that the fried samples of yellow fleshed cassava roots slices decreased in moisture as the frying temperature and time increased
Summary
Deep fat frying is a unit operation which can be described as cooking of food by immersion in edible oil or fat at a higher temperature than the boiling point of water (Farkas & Hubbard, 2000). This unit operation can be regarded as a high temperature and a short time process which involves both heat and mass transfer, mainly represented by water loss and fat absorption (Vitrac, Dufour, Trystram, & Raoult‐Wack, 2002). Goats (Capra hircus) are known to descend from the bezoars or wild goat in the hills of western Asia (Webb, 2014) They spread widely around world making up a total of more than 850 million with about 1,156 different breeds (Devendra, 2010). Meat is an excellent source of many essential nutrients, including heme iron, protein, B vitamins, and zinc, and makes an important contribution to a balanced diet (Hannah, 2012). Jihad, Ayman, and Alli (2009) reported that sausage is a prepared food usually made from ground or chopped meat's animal fat. Essien (2003) explained sausages as comminuted processed meat made of red meat or a combination of these with water, binders, and seasonings
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