ArticleFood science of animal resources2025
Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents.
Article in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Optimization of Juice- and Poultry-Industry By-Product Incorporation in Cooked Sausage Formulations Using Response Surface Methodology.Foods (Basel, Switzerland) · 2026Article
- Impact of Novel and Emerging Nonthermal Technologies on the Functionality and Digestibility of Poultry-Derived Proteins.Foods (Basel, Switzerland) · 2026Review
- Modified Rice Bran Dietary Fiber-Based Pre-Emulsion as a Fat Replacer: Modulating Physicochemical and Sensory Properties of Emulsified Meat Gels.Foods (Basel, Switzerland) · 2026Article
- Korean Native Black Goat: A Review on Its Characteristics and Meat Quality.Food science of animal resources · 2025Review
- A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats.Food science of animal resources · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study aimed to determine the optimal fat and water level for goat meat emulsion-type sausage. Proximate composition, pH, emulsion stability, cooking yield, protein solubility, water holding capacity (WHC), texture profile analysis, and sensory evaluation were performed on goat meat sausages with water additions of 5%, 10%, 15%, 20%, and 25%. Cooking yield tended to decrease as the water addition level increased, while water loss showed an increase. However, myofibrillar protein solubility and WHC showed the highest values on 15% water addition treatment. Hardness, gumminess, and chewiness tended to decrease as the moisture content increased. Sensory evaluations showed that when considering appearance, tenderness, and overall acceptability, the most superior treatment was 15%. In conclusion, it is concluded that adding 15% water would be most suitable for the production of goat meat emulsion-type sausage.
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Registered trials
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