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International Journal of Food Science
Volume 2014, Article ID 686298, 8 pages
Research Article

Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran

Southern University Agricultural Research and Extension Center, P.O. Box 10010, Baton Rouge, LA 70813, USA

Received 4 December 2013; Revised 28 February 2014; Accepted 15 March 2014; Published 16 April 2014

Academic Editor: Alejandro Castillo

Copyright © 2014 Fatemeh Malekian et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages . Saturated fatty acids concentration decreased linearly , while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages . The concentration of α-tocopherol in sausages increased linearly in response to increasing rice bran percentages . Also, antioxidant activity increased linearly in sausages in response to added rice bran . The cholesterol concentration of sausages did not vary significantly in response to added rice bran.