Because of the potential to generate carcinogenic nitrosamines from nitrite-cured meats, there is considerable interest in producing no nitrate/nitrite-added meat products that simulate conventional cured meats. Raisins have been recognized as sensorially compatible with meat products; moreover, their antimicrobial and antioxidant potential appeared in cooked ground meat products. Yet their effect on the quality of goat meat (chevon) has not been studied. Furthermore, homemade jerky products have gained popularity recently in the US and chevon is an excellent raw material for preparation of low fat value-added products. This study, therefore, assessed raisin paste influences on quality parameters of restructured chevon jerky and its stability. Eight batches of restructured chevon jerky were prepared by ground chevon from Spanish goats, mixed with a jerky seasoning either with or without sodium nitrite (NaNO₂; 0.015%, w/w), or raisin paste (15%, w/w). Restructured jerky strips were extruded through a stuffing horn, placed in a smokehouse at 93.3 °C for 3.5 h, vacuum packaged, and stored at ambient temperature under fluorescent light for quality analysis at 0, 2, 4, 6, 8, 10 wk. Compared to cured-jerky, jerky prepared with raisin had significantly lower CIE L* (lightness) and a* (redness) values, moisture contents (33.8 vs 37.9%), water activities (0.79 vs 0.88) pH (5.2 vs 6.2) values, but higher (P < 0.05) shear values (2.8 vs 2.6 kg). Furthermore, these quality parameters were also significantly influenced by the storage time whether or not jerky was cured. Inclusion of raisin significantly affected the total microbial counts of jerky. Compared to jerky prepared with or without NaNO₂, raisin-jerky had significantly lower aerobic plate counts during storage. Jerky prepared with raisin or NaNO₂ significantly decreased TBARS values, which did not change during storage. Cured jerky had higher (P < 0.05) sensory color, flavor, texture and overall acceptability scores compared to uncured jerky. However, no significant differences were found in the flavor scores of cured- and raisin-jerky. Jerky prepared with raisin that might be similar to the conventional cured jerky based on its antioxidant and antimicrobial properties. However, unique nitrite-cured sensory properties might not be generated by raisin paste.

Beruk Lemma

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