Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids

Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids

Ultimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidne...

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Published in:Journal of Applied Animal Research Vol. 45; no. 1; pp. 430 - 436
Main Authors: Tomović, Vladimir M., Jokanović, Marija R., Pihler, Ivan I., Švarc-Gajić, Jaroslava V., Vasiljević, Ivana M., Škaljac, Snežana B., Šojić, Branislav V., Živković, Dušan M., Lukić, Tin B., Despotović, Aleksandra R., Tomašević, Igor B.
Format: Journal Article
Language:English
Published: Abingdon Taylor & Francis 01-01-2017
Taylor & Francis Ltd
Subjects:
colour
edible by-products
Glands
Kidneys
Liver
Manganese
mineral composition
pH effects
Proteins
proximate composition
Saanen goat male kids
Spleen
Thymus
ultimate pH
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Summary:Ultimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the edible by-products. Among edible organs and glands, liver had the lowest surface CIEL* value (darkest colour), and the highest levels of protein, Zn, Cu and Mn. Furthermore, the highest pH 24h , total ash, K, P and Mg levels were determined in the thymus. The testicle had the highest moisture, Ca and Ni levels. The spleen had the lowest fresh cut cross-section CIEL* value (darkest colour), and the highest Fe level. The highest total fat content and Na level were determined in the brain and kidney, respectively. Among all the edible by-products, kidney fat had the highest pH 24h , surface CIEL* value (lightest colour) and total fat content, and the lowest moisture, protein, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn levels.
ISSN:0971-2119
0974-1844
DOI:10.1080/09712119.2016.1206905