Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage

Detalhes bibliográficos
Autor(a) principal: Nassu, Renata Tieko
Data de Publicação: 2002
Outros Autores: Gonçalves, Lireny Aparecida Guaraldo, Beserra, Frederico José
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/6451
Resumo: The objective of this study was to verify the effect of the addition of different fat contents (5, 10 and 20%) in the processing, chemical characteristics and sensory acceptance of a goat meat fermented sausage. During processing, pH and water activity were measured. Moisture, protein and fat contents were determined in final products, as well as sensory acceptance by hedonic scale. Final average values of pH and water activity, which ranged from 5.07 to 5.14 and 0.897 to 0.923 respectively, showed no significant difference (P > 0.05) among any of all treatments. There were no significant differences (P > 0.05) for any of all measured sensory attributes. No different percentage of fat in manufacturing of goat meat fermented sausage significantly affected its processing and sensory acceptance. Due to low fat content in goat meat, 10 to 20% of fat level were considered as the most adequate.
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spelling Effect of fat level in chemical and sensory characteristics of goat meat fermented sausageEfeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinosmeat products; sausages; lipid contents; organoleptic propertiesprodutos cárneos; lingüiças; teor de lipídios; propriedades organolépticasThe objective of this study was to verify the effect of the addition of different fat contents (5, 10 and 20%) in the processing, chemical characteristics and sensory acceptance of a goat meat fermented sausage. During processing, pH and water activity were measured. Moisture, protein and fat contents were determined in final products, as well as sensory acceptance by hedonic scale. Final average values of pH and water activity, which ranged from 5.07 to 5.14 and 0.897 to 0.923 respectively, showed no significant difference (P > 0.05) among any of all treatments. There were no significant differences (P > 0.05) for any of all measured sensory attributes. No different percentage of fat in manufacturing of goat meat fermented sausage significantly affected its processing and sensory acceptance. Due to low fat content in goat meat, 10 to 20% of fat level were considered as the most adequate.O objetivo deste trabalho foi verificar o efeito da adição de diferentes teores de gordura (5, 10 e 20%) no processamento, características químicas e aceitação sensorial do embutido fermentado de carne de caprinos. Durante o processamento, foram monitorados o pH e a atividade da água. Nos produtos finais, foram determinadas a umidade, a proteína e a gordura, bem como a aceitação sensorial, por meio de escala hedônica. As médias finais de pH e a atividade de água, na faixa de 5,07 a 5,14 e 0,897 a 0,923, respectivamente, não apresentaram diferença significativa (P > 0,05) entre os tratamentos. Os atributos sensoriais estudados não apresentaram diferenças significativas (P > 0,05). As diferentes porcentagens de gordura utilizadas no processamento de embutido fermentado de carne de caprinos não afetaram significativamente seu processamento e aceitação sensorial. Em vista do baixo teor de gordura na carne de caprinos, considerou-se como mais adequadas formulações contendo 10 a 20% de gordura.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraNassu, Renata TiekoGonçalves, Lireny Aparecida GuaraldoBeserra, Frederico José2002-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/6451Pesquisa Agropecuaria Brasileira; v.37, n.8, ago. 2002; 1169-1173Pesquisa Agropecuária Brasileira; v.37, n.8, ago. 2002; 1169-11731678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/6451/3508info:eu-repo/semantics/openAccess2010-08-26T12:42:36Zoai:ojs.seer.sct.embrapa.br:article/6451Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2010-08-26T12:42:36Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage
Efeito do teor de gordura nas características químicas e sensoriais de embutido fermentado de carne de caprinos
title Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage
spellingShingle Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage
Nassu, Renata Tieko
meat products; sausages; lipid contents; organoleptic properties
produtos cárneos; lingüiças; teor de lipídios; propriedades organolépticas
title_short Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage
title_full Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage
title_fullStr Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage
title_full_unstemmed Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage
title_sort Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage
author Nassu, Renata Tieko
author_facet Nassu, Renata Tieko
Gonçalves, Lireny Aparecida Guaraldo
Beserra, Frederico José
author_role author
author2 Gonçalves, Lireny Aparecida Guaraldo
Beserra, Frederico José
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Nassu, Renata Tieko
Gonçalves, Lireny Aparecida Guaraldo
Beserra, Frederico José
dc.subject.por.fl_str_mv meat products; sausages; lipid contents; organoleptic properties
produtos cárneos; lingüiças; teor de lipídios; propriedades organolépticas
topic meat products; sausages; lipid contents; organoleptic properties
produtos cárneos; lingüiças; teor de lipídios; propriedades organolépticas
description The objective of this study was to verify the effect of the addition of different fat contents (5, 10 and 20%) in the processing, chemical characteristics and sensory acceptance of a goat meat fermented sausage. During processing, pH and water activity were measured. Moisture, protein and fat contents were determined in final products, as well as sensory acceptance by hedonic scale. Final average values of pH and water activity, which ranged from 5.07 to 5.14 and 0.897 to 0.923 respectively, showed no significant difference (P > 0.05) among any of all treatments. There were no significant differences (P > 0.05) for any of all measured sensory attributes. No different percentage of fat in manufacturing of goat meat fermented sausage significantly affected its processing and sensory acceptance. Due to low fat content in goat meat, 10 to 20% of fat level were considered as the most adequate.
publishDate 2002
dc.date.none.fl_str_mv 2002-08-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/6451
url https://seer.sct.embrapa.br/index.php/pab/article/view/6451
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/6451/3508
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.37, n.8, ago. 2002; 1169-1173
Pesquisa Agropecuária Brasileira; v.37, n.8, ago. 2002; 1169-1173
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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