AbstractThe aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, NaCl, glucose, sodium pyrophosphate, and lactic culture, respectively. Following anaerobic fermentation (96 h, 30°C), there were no significant differences between the species in mean texture (hardness, springiness, adhesiveness, cohesiveness) and pH, and only minor differences were seen in color. However, although not consumer tested, it is argued that consumers would be able to pick a texture difference due to different fat melting point ranges, highest for sheepmeat. This work was followed by a sensory experiment to find out if characteristic sheepmeat flavors could be suppressed to appeal to unhabituated consumers. To simulate a very strongly characteristic sheepmeat, beef sausage mixtures (above) were spiked, or not, with 4-methyloctanoic, 4-methylnonanoic acid, and skatole (5.0, 0.35, and 0.08 mg kg−1, respectively). Sodium nitrite (at 0.1 g kg−1) and a garlic/rosemary flavor were variably added to create a 23 factorial design. In a randomized design, 60 consumers found that spiked sheepmeat flavors caused an overall significant decrease in mean liking on a 1–9 scale (5.83 vs. 5.35, P = 0.003), but this was completely negated by the garlic/rosemary addition (5.18 vs. 6.00, P 0.001). Nitrite had no effect on liking (5.61 vs. 5.58, P = 0.82), although nitrite might be included in commercial examples to minimize fat oxidation and suppress growth of clostridia. Thus, sheepmeat flavors could be suppressed to appeal to unhabituated consumers. Commercial examples could thus be made for these consumers, but the mandatory use of the name “mutton” in some markets would adversely affect prospects.
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机译：摘要本研究的目的是比较牛肉，猪肉和羊肉等肌肉群制成的发酵香肠的理化和感官特性。最后一个没有商业实例，代表着未开发的机会。使用7个重复的肩肉和皮下脂肪，分别用64％，29％，4％，2％，0.2％和0.01％的瘦肉，脂肪，NaCl，葡萄糖，焦磷酸钠和乳酸培养物制成香肠。 。厌氧发酵（96小时，30°C）之后，物种之间的平均质地（硬度，弹性，粘合性，内聚性）和pH值之间没有显着差异，并且在颜色上只有很小的差异。然而，尽管未经消费者测试，但由于脂肪熔点范围不同（羊肉最高），消费者仍可以选择质地差异。这项工作之后是一项感官实验，以找出是否可以抑制特色羊肉口味以吸引无习惯的消费者。为了模拟非常有特色的羊肉，将牛肉香肠混合物（上述）加或不加4-甲基辛酸，4-甲基壬酸和粪臭素（5.0、0.35和0.08 mg kg -1 ， 分别）。亚硝酸钠（0.1 g kg −1 ）和大蒜/迷迭香风味可变地添加到2 3 析因设计中。在一个随机设计中，有60位消费者发现加标的羊肉风味导致平均喜好总体上显着下降，为1-9等级（5.83对5.35，P = 0.003），但这完全被大蒜/迷迭香的添加所抵消（5.18与6.00，P <0.001）。亚硝酸盐对喜好没有影响（5.61 vs.5.58，P = 0.82），尽管在商业实例中可能包含亚硝酸盐以最小化脂肪氧化并抑制梭状芽胞杆菌的生长。因此，可以抑制羊肉口味以吸引无习惯的消费者。因此可以为这些消费者提供商业示例，但是在某些市场中强制使用“羊肉”名称会对前景产生不利影响。
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