Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents

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.