Propriedades físico-químicas e sensoriais de embutidos fermentados formulados com diferentes proporções de carne suína e de ovelhas de descarte

François, Poliana; Pires, Cléber Cassol; Griebler, Letieri; François, Ticiana; Soriano, Vanessa; Galvani, Diego Barcelos

doi:10.1590/s0103-84782009000900031

Cited by 8 publications

(8 citation statements)

References 5 publications

(6 reference statements)

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“…Our results agree with the good acceptance by consumers for similar products studied by other authors (Souza and others ; Duarte and others ; Francois and others ) who used sheep and goat meat for the elaboration of sausages.…”

Section: Resultssupporting

confidence: 93%

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

Paulos

Rodrigues

Oliveira

et al. 2015

Journal of Food Science

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The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively.

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Section: Resultssupporting

confidence: 93%

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

Paulos

Rodrigues

Oliveira

et al. 2015

Journal of Food Science

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“…The microbiological quality of Italian salamis made of lamb and enriched with pequi was considered satisfactory, as they presented negative results for total coliform, thermotolerant coliform and Staphlococcus aureus, as well as absence of Salmonella, indicating compliance with the Brazilian legislation , showing proper sanitary standards for consumption. These results are attributed to the quality of raw materials, the sanitization conditions of manufacture and product characteristics, which was confirmed by François et al (2009), when studying the physicochemical and sensory properties of fermented stuffed sausages made of different proportions of pork and lamb for disposal.…”

mentioning

confidence: 55%

“…An alternative to trade and increase lamb consumption would be through industrialization, for instance, stuffed lamb sausages (Pelegrini et al, 2008). The market for fermented sausage has shown significant growth and high competitiveness; these foods are part of the food habits of a considerable portion of Brazilian consumers (François et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and microbiological characteristics of Italian salami made of lamb and enriched with pequi (Caryocar brasiliense, Cambess)

Silva¹,

Gr²,

Resende³

et al. 2015

Afr. J. Biotechnol.

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The purpose of this study was to evaluate and compare the inclusion of different levels of pequi (Caryocar Brasiliense, Cambess) pulp in the processing of Italian salami made of lamb for the evaluation of their physicochemical and microbiological characteristics. Six formulations of Italian salamis were processed: no pequi pulp (control-treatment 1); 4% pequi pulp (treatment 2); 8% pequi pulp (treatment 3), 12% pequi pulp (Treatment 4), 16% pequi pulp (treatment 5) and 20% pequi pulp (treatment 6). During the maturation period, all Italian salamis made of lamb enriched with pequi presented similar behaviors; and acidity (pH) and water activity (aw) results showed stable end values. For protein, the Italian salami made of lamb without pequi pump presented a higher content. For one of the lowest contents of fat, treatment 3 showed the highest content of humidity. The contents of fat and ashes did not present any significant difference when comparing the Italian salami formulations. A color tending to dark, yellowish and reddish shades was observed in the Italian salamis made of lamb and enriched with pequi. All Italian salamis were microbiologically satisfactory, showing ideal sanitary conditions for consumption. Pequi is a typical fruit from the Brazilian cerrado region, with characteristic color, odor and flavor, and it is an option for inclusion in Italian salamis, but additional studies should be conducted to inspect the sensory acceptability of these products.

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“…These results also showed that there was no significant difference between the different meat treatments. François et al (2009) obtained fermented sausage of the salami type using different proportions of meat from culled ewes and sows and found that the addition of 15% of sheep meat in the formulation improved the characteristics evaluated in the study, such as color, odor, taste, and texture, compared to standard salami, and that satisfactory results could also be achieved with the addition of up to 75% of sheep meat.…”

Section: Discussionmentioning

confidence: 98%

Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

et al. 2015

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Iron deficiency is a highly prevalent nutritional problem worldwide and it impacts on the cognitive development of children. Therefore, the aim of this research was to develop meatloaf with high iron content by using in their formulations pork liver. Meatloaves were prepared with additions of 9.98% and 13.31% (formulations A and B) of pork liver in order to meet 15% and 20% of the daily requirement of iron (10 mg/day) for children. Samples were evaluated regarding their physicochemical, microbiological and sensory characteristics. The results were subjected to Analysis of Variance (ANDVA) followed by Tukey test. Results of physicochemical analyses showed an increase in protein and mineral contents and a decrease in fat content. The iron and zinc contents were respectively 100.0% and 70.83% (formulation A) and 152.73% and 97.92% (formulation B) higher than that of the standard formulation. Regarding fat content, the reduction of 31.5% in formulation B makes it a light product. As for the microbiological aspect, all meatloaves were adequate for consumption. Regarding sensory analysis, all the attributes considered were not statistically different, but for purchase intention test formulation B was better accepted. Therefore, formulations A and B are good sources of iron and zinc.Keywords: mineral composition; sensory analyses; anemia control; school meals.Pratical Application: Development of meatloaves with addition of pork liver as a source o iron for the control of anemia.

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Propriedades físico-químicas e sensoriais de embutidos fermentados formulados com diferentes proporções de carne suína e de ovelhas de descarte

Cited by 8 publications

References 5 publications

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

Physicochemical and microbiological characteristics of Italian salami made of lamb and enriched with pequi (Caryocar brasiliense, Cambess)

Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

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