Constitution and composition chemistry of the precooked goatlike buchada produced in the state of Paraíba, Brazil

Abstract

ABSTRACT

Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

“…The average fat content was lower than the average (10.43%) obtained for buchadas from five cities in the state of Paraíba (Santos et al, ), but closer to the average of 4.99% obtained by other authors for buchadas under different forms of storage (Queiroz et al, ). In addition, Silva et al () observed similar fat content in smoked goal chorizo (9.97%) and Morcilla de Burgos (10.83% (Spanish blood sausage), whereas higher fat content were noticed for Morcilla de León (14.24%).…”

“…The fat content present in buchadas is lower than that observed in other meat products based on viscera such as Morcilla de Burgos (28%), Cavourmas (22%), and Krvavica (13%) (Arvanitoyannis et al, ). Perhaps, the values found in the available literature, do not represent the fat content really consumed, since the buchada is submitted to cooking during preparation, which can reduce fat content (Madruga et al, ; Queiroz et al, ; Santos et al, ).…”

“…The differences observed in the levels of ash, protein, fat, and carbohydrates may not be related to the addition of acids, but to the heterogeneous nature of the product, considering that buchada consists of different organs and condiments, and also because there is no relationship between these differences and the acids or levels added (Santos et al, ). The mean protein content (26.17%) is in accordance with the data reported in the literature, which shows that edible animal by‐products should be recognized as significant sources of nutrients, particularly protein, and thus, these products provide an interesting opportunity to increase the nutritional quality of food products.…”

“…All treatments were considered adequate for consumption, according to the current legislation (Brazil, ), during the 4 weeks of storage. Good manufacturing practices, vacuum packaging, and refrigeration were probably determinant factors in the conservation of the microbiological quality of sheep buchadas (Santos et al, ). Our findings are in agreement with data reported by Pereira et al () who did not detect C. perfringens, L. monocytogenes and Salmonella spp.…”

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

“…In European countries, meat products composed of blood and viscera are popular, such as Morcilla de Burgos in Spain (Santos, Gonzáles-Fernández, Jaime, & Rovira, 2003), Chouriço Alentejano, Chouriço Mouro and Morcela de Assar in Portugal (Roseiro, Santos, Almeida, & Vieira, 1998), Cavourmas in Greece (Arvanitoyannis, Bloukas, Pappa, & Psomiadou, 2000) and Blutwurst in Germany (Stiebing, 1990). In Brazil, according to Santos et al (2008), the blood and viscera produced at slaughter are used in the preparation of dishes such as buchada (goat), chopped meat (goat and lamb) and sarapatel (pork).…”