Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes
Date
2020-12-08
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
This 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.
Description
CITATION: 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.
The original publication is available at https://www.mdpi.com
The original publication is available at https://www.mdpi.com
Keywords
Fatty acids -- Health aspects, Warthog cabanossi, Fat-tailed sheep, Saturated fatty acids in human nutrition
Citation
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.