Sensory and Nutritional Quality, Shelf-Life, and Microbial Analyses of Hermitically Sealed Chevon Products

摘要

Goat meat or chevon is regarded as nutritious food and became popular food for health conscious people. In the Philippines, demand for chevon is growing as noted in the increasing per capita consumption of chevon. However, the price of chevon remains high. With a goal to transform the basis of disposal from per head basis to retail scheme and to make it affordable to consumers, a study was conducted to use canning technology to develop chevon-based products. Using 11-month old male upgraded Boer, local dishes popularly cooked using chevon were innovated and elevated to capture wider market. These dishes include braised chevon in soy sauce and spices (locally known adobo), savory goat stew commonly in tomato stew (locally called kaldereta) and goat meat ceviche made with skin, smothered with vinegar and spices (known as kilawin) Sensory evaluation and different analyses such as nutritional, shelf-life and microbial were conducted for food safety. On sensory evaluation, kaldereta and adobo were rated as "like moderately" while kilawin was rated as "like slightly". On nutritional analysis, calorie level was found highest for adobo, followed by kaldereta and kilawin; on fat and saturated fat, kilawin was found lowest, followed by kaldereta and adobo; on cholesterol level, kilawin was found highest, followed by adobo and kaldereta. On microbial analysis, the products were found negative on food-borne microorganisms such as aerobic and anaerobic thermophiles and mesophiles, making these products commercially sterile. On shelf-life analysis, kilawin can be stored longest at 15months, followed by adobo at 12months and kaldereta can be stored at 10months. These results suggest that canning can be used to develop products that can be sold to different costumer. These activity can be utilized to make product value-adding more profitable, while transforming the traditional per head basis of selling goat.