ABSTRACT
As already referred, one aspect to consider when processing fermented sausages is the fat addition. With the purpose to verify the effect of the addition of different fat contents (5, 10 and 20 percent) in the sensory acceptance of a goat meat fermented sausage, Nassu et al. (2002a) observed no significant differences for any of all measured sensory attributes (appearance, aroma, taste, texture and global acceptability) using a 1-9 hedonic scale. However, Leite et al. (2015) found a significant effect of the fat content on taste, texture and overall acceptability of sheep and goat sausages, as can be observed in Table 1.
