Effect of replacement of goat fat with vegetable oil on the quality of chevon nuggets

In order to develop healthier chevon nuggets with balanced fatty acid profile, two sources of added fat-refined soybean oil (SBO) and linseed oil (LSO) were used to replace 50% and 100% goat fat (GF) in chevon nuggets. Four types of products viz., control nuggets (7% goat fat); GFLSO nuggets (3.5% goat fat + 3.5% LSO), GFSBOLSO nuggets (3.5% goat fat + 3.5% combination of SBO and LSO) and LSO nuggets (7% LSO) were evaluated for different quality characteristics. Goat fat replacement decreased (P<0.05) emulsion and products pH values. Emulsion stability of control nuggets and LSO nuggets were lower (P<0.05) as compared to other two products. Fat contents in control emulsion and nuggets while ash in LSO emulsion and nuggets were significantly (P<0.05) lower than other emulsions and nuggets. Replacement of goat fat with vegetable oils increased (P<0.05) lightness and yellowness values while redness value for LSO nuggets was found significantly (P<0.05) higher. Hardness, gumminess, shear force value and work of shear for LSO nuggets were lower (P<0.05) in relation to other products. Partial replacement of goat fat by mix of SBO and LSO improved (P<0.05) appearance, flavour, texture and overall acceptability of the products. Fatty acid profile of the products showed that GFSBOLSO nuggets had most desired and healthy fatty acid conformation with PUFA: SFA ratio (polyunsaturated fatty acids: saturated fatty acids) as 0.86 and ω-6/ω-3 fatty acid ratio as 1.13. Thus, 50% replacement of goat fat with combination of vegetable oils can improve the health and functional characteristics of chevon nuggets without affecting quality and acceptability.