Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, CO; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of lightness and redness to that of the control CO. The shear force of the GI and TU was significantly lower than that of other samples (p < 0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p < 0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p < 0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.