ITEM VIEW

Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes

dc.contributor.authorMahachi, Leo Nyikadzinoen_ZA
dc.contributor.authorRudman, Monleeen_ZA
dc.contributor.authorArnaud, Elodieen_ZA
dc.contributor.authorMuchenje, Vosteren_ZA
dc.contributor.authorHoffman, Louwrens Christiaanen_ZA
dc.date.accessioned2021-03-29T11:34:26Z
dc.date.available2021-03-29T11:34:26Z
dc.date.issued2020-12-08
dc.identifier.citationMahachi, L. N. et al. 2020. Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Foods, 9(12):1822, doi:10.3390/foods9121822.
dc.identifier.issn2304-8158 (online)
dc.identifier.otherdoi:10.3390/foods9121822
dc.identifier.urihttp://hdl.handle.net/10019.1/109725
dc.descriptionCITATION: Mahachi, L. N. et al. 2020. Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Foods, 9(12):1822, doi:10.3390/foods9121822.
dc.descriptionThe original publication is available at https://www.mdpi.com
dc.description.abstractThis study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality.en_ZA
dc.description.urihttps://www.mdpi.com/2304-8158/9/12/1822
dc.format.extent18 pages
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.subjectFatty acids -- Health aspectsen_ZA
dc.subjectWarthog cabanossien_ZA
dc.subjectFat-tailed sheepen_ZA
dc.subjectSaturated fatty acids in human nutritionen_ZA
dc.titleApplication of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributesen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's version
dc.rights.holderAuthors retain copyright


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

ITEM VIEW