Stability and texture of goat meat restructurates added with inuline and gelified under cold temperature/Estabilidad y textura de reestructurados de carne de cabra adicionados con inulina gelificados en frio/Estabilidade e textura de restruturados de carne de cabra com adicao de inulina e gelificado em frio

The elaboration of goat meat restructurates is a recommended alternative for taking advantage of the nutritional properties of this type of meat. On the other hand, several factors like gelification temperature and the addition of compounds such as inuline can affect the stability and firmness of meat restructurates. The aim of this study was to evaluate the effect of gelification at cold temperature and the addition of inuline over the stability and texture of meat goat restructurates elaborated with microbial transglutaminase. Two formulations were used in the elaboration of the restructurates: formulated with and without inulin. The restructurates were gelified under two temperatures: traditional thermal gelification (at 50 °C), and cold gelification (at 2,6 °C). The evaluated variables were: stability (exudates loss in uncooked product, and cooking loss) and texture (instrumental evaluation of firmness). Goat meat restructurates prepared under cold gelification had lower exudate loss than those under thermal gelification, while the cooking loss was similar in restructurates prepared under either gelification. On the other hand, cold gelification did not affect the restructurates without inuline, while the restructurates added with inuline and gelified under cold temperature were firmer than those prepared under traditional gelification temperature. Cold temperature gelification is recommended for elaborating meat goat restructurates. Besides, the addition of inuline in the formulation of this type of products is a feasible choice for increasing their nutraceutical quality.