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The samples extracted from the goat meat fermented sausages were evaluated for their metabolite compounds, antioxidants, and angiotensin-converting enzyme inhibitory activity.Results: The results showed that the diphenyl picrylhydrazyl radical scavenging activity, azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and angiotensin-converting enzyme inhibitory activity were the highest in F3 (p&lt;0.05), whereas the hydroxyl radical scavenging capacity was the highest in P3 (p&lt;0.05). In addition, F3 and F2 showed the highest superoxide anion radical scavenging activity (p&lt;0.05), whereas F3 and P3 showed the highest copper chelating activity (p&lt;0.05). Based on the metabolite compounds, hydrophobic amino acids, aromatic amino acids, and bitter amino acids were abundant in F3. Both F3 and P3 contained high concentrations of umami-producing compounds.Conclusion: The incorporation of 0.5% fig powder into goat meat fermented sausage showed improved biological activities based on metabolite compounds.<\/jats:p>","DOI":"10.5713\/ab.24.0526","type":"journal-article","created":{"date-parts":[[2024,10,25]],"date-time":"2024-10-25T00:58:17Z","timestamp":1729817897000},"page":"752-764","update-policy":"https:\/\/doi.org\/10.5713\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effects of fig and pineapple powder on metabolite compounds and health-promoting properties in fermented goat meat sausage"],"prefix":"10.5713","volume":"38","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9470-0141","authenticated-orcid":true,"given":"Shine Htet","family":"Aung","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9984-5622","authenticated-orcid":true,"given":"Rupasinghe 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