Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.

Detalhes bibliográficos
Autor(a) principal: Ana Claudia Brandi Ferreira
Data de Publicação: 2006
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/MASA-7BBJ22
Resumo: In the last years special attention has been given to the excess of calories, and fat ingestion has been a worldwide concern, mainly for aesthetic or health reasons. As consequence, a growing interest has valued products with low fat content. This work had as objective to evaluate the physico-chemical and sensorial quality of pork sausages, manufactured with whey protein concentrate (WPC) or protein concentrate with high level of -lactoglobulin (called hereof -lactoglobulin), as substitutes of the fat. The sausages were manufactured in the Laboratory of Meat Technology of the Department of Technology and Inspection of Animal Origin Products-School of Veterinary Medicine-UFMG. Seven treatments were accomplished, six containing different levels of addition of WPC, or -lactoglobulin and a group control containing 20% of fat (three treatments containing 10% of fat and three different levels of WPC, that is, 0,2%, 0,5% and 1,0%, and three treatments containing 10% of fat and three different levels of -lactoglobulin that were, 0,1%, 0,3% and 0,6%). Each level of treatment was repeated in five batches, with two times of evaluation, in the day of production and after a period of seven days of storage at 4oC. The samples were analyzed for protein (g/100g), fat (g/100g), ashes (g/100g), chlorides (g/100g), water content (g/100g), and for the determination of the caloric value (Kcal/g), water activity (Aw), pH, texture (Kgf), and loss after cooking (g/100g). Analyses were done in the first week of production and after seven days of storage. The results of the protein, fat, caloric value and moisture content presented statistical difference between the group control and the other treatments (p<0.05). The other analyses results were not statistically different among the treatments and between the two weeks of evaluation (p>0.05). Additionally, the sensorial analyses results showed that there was no difference among the different treatments with the level of fat substitution used in this experiment (p < 0.05). The milk proteins were efficient for the fat substitution in pork sausages, in the treatment levels for the present experiment, complying with the Brazilian legal requirements, in addition to maintain the sensorial quality.
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spelling Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.Lingüiçareduzido teor de gorduraAlimentos Teor de gorduraCarne de porco QualidadeCarne de porco AnáliseIn the last years special attention has been given to the excess of calories, and fat ingestion has been a worldwide concern, mainly for aesthetic or health reasons. As consequence, a growing interest has valued products with low fat content. This work had as objective to evaluate the physico-chemical and sensorial quality of pork sausages, manufactured with whey protein concentrate (WPC) or protein concentrate with high level of -lactoglobulin (called hereof -lactoglobulin), as substitutes of the fat. The sausages were manufactured in the Laboratory of Meat Technology of the Department of Technology and Inspection of Animal Origin Products-School of Veterinary Medicine-UFMG. Seven treatments were accomplished, six containing different levels of addition of WPC, or -lactoglobulin and a group control containing 20% of fat (three treatments containing 10% of fat and three different levels of WPC, that is, 0,2%, 0,5% and 1,0%, and three treatments containing 10% of fat and three different levels of -lactoglobulin that were, 0,1%, 0,3% and 0,6%). Each level of treatment was repeated in five batches, with two times of evaluation, in the day of production and after a period of seven days of storage at 4oC. The samples were analyzed for protein (g/100g), fat (g/100g), ashes (g/100g), chlorides (g/100g), water content (g/100g), and for the determination of the caloric value (Kcal/g), water activity (Aw), pH, texture (Kgf), and loss after cooking (g/100g). Analyses were done in the first week of production and after seven days of storage. The results of the protein, fat, caloric value and moisture content presented statistical difference between the group control and the other treatments (p<0.05). The other analyses results were not statistically different among the treatments and between the two weeks of evaluation (p>0.05). Additionally, the sensorial analyses results showed that there was no difference among the different treatments with the level of fat substitution used in this experiment (p < 0.05). The milk proteins were efficient for the fat substitution in pork sausages, in the treatment levels for the present experiment, complying with the Brazilian legal requirements, in addition to maintain the sensorial quality.Nos últimos anos especial atenção tem sido dada ao excesso de ingestão de calorias e de gorduras, tanto por razões estéticas como por questões de saúde, e como conseqüência, observa-se uma valorização crescente de produtos com reduzidos teores de gordura. Este trabalho teve como objetivo avaliar a qualidade físico-química e sensorial de Lingüiças de Carne Suína fabricadas com concentrado protéico do soro (WPC) ou com concentrado protéico contendo elevado teor de -lactoglobulina, como substitutos da gordura. As lingüiças foram fabricadas no Laboratório de Tecnologia de Carne do Departamento de Tecnologia e Inspeção de Produtos de Origem Animal da Escola de Veterinária da UFMG. Foram realizados sete tratamentos, um grupo controle contendo 20% de gordura e seis contendo diferentes níveis de adição de WPC ou de concentrado rico em -lactoglobulina, a saber, três tratamentos contendo 10% de gordura e adição de três diferentes concentrações de WPC (0,2%, 0,5% e 1,0%) e três tratamentos contendo 10% de gordura e três diferentes níveis de concentrado protéico com elevado teor de -lactoglobulina (0,1%, 0,3% e 0,6%). O experimento foi realizado com 5 repetições, contendo todos os tratamentos e foram divididos em sub-parcelas que correspondiam aos dois tempos de avaliação, no dia de fabricação e após um período de 7 dias de estocagem a aproximadamente 4ºC. As amostras foram analisadas para teores de umidade (g/100g), proteína (g/100g), gordura (g/100g), cinzas (g/100g), cloretos (g/100g), estimativa de valor calórico (Kcal/100g), análise de atividade de água (Aa), pH, textura (Kgf) e rendimento após cozimento (g/100g), foram feitas análises na 1a semana de fabricação e após sete dias de armazenamento. Os resultados dos teores de proteína, gordura, valor calórico e umidade apresentaram diferença estatística entre o grupo controle e os demais tratamentos (p<0,05) as demais análises foram estatisticamente iguais entre os tratamentos e os dias de avaliação (p>0,05). Os resultados da análise sensorial também não apresentaram diferenças estatísticamente significativas (p>0,05) entre os tratamentos utilizados no presente experimento. As proteínas lácteas foram eficazes na substituição da gordura em Lingüiça de Carne Suína, em todos os tratamentos realizados, atendendo às especificações do Regulamento Técnico de Identidade e Qualidade das Lingüiças do Ministério da Agricultura Pecuária e Abastecimento e mantendo a qualidade sensorial.Universidade Federal de Minas GeraisUFMGLeorges Moraes da FonsecaWagner Luiz Moreira dos SantosSergio Borges ManoAna Claudia Brandi Ferreira2019-08-13T07:12:51Z2019-08-13T07:12:51Z2006-04-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/1843/MASA-7BBJ22info:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG2019-11-15T00:55:04Zoai:repositorio.ufmg.br:1843/MASA-7BBJ22Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oairepositorio@ufmg.bropendoar:2019-11-15T00:55:04Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.none.fl_str_mv Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.
title Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.
spellingShingle Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.
Ana Claudia Brandi Ferreira
Lingüiça
reduzido teor de gordura
Alimentos Teor de gordura
Carne de porco Qualidade
Carne de porco Análise
title_short Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.
title_full Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.
title_fullStr Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.
title_full_unstemmed Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.
title_sort Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.
author Ana Claudia Brandi Ferreira
author_facet Ana Claudia Brandi Ferreira
author_role author
dc.contributor.none.fl_str_mv Leorges Moraes da Fonseca
Wagner Luiz Moreira dos Santos
Sergio Borges Mano
dc.contributor.author.fl_str_mv Ana Claudia Brandi Ferreira
dc.subject.por.fl_str_mv Lingüiça
reduzido teor de gordura
Alimentos Teor de gordura
Carne de porco Qualidade
Carne de porco Análise
topic Lingüiça
reduzido teor de gordura
Alimentos Teor de gordura
Carne de porco Qualidade
Carne de porco Análise
description In the last years special attention has been given to the excess of calories, and fat ingestion has been a worldwide concern, mainly for aesthetic or health reasons. As consequence, a growing interest has valued products with low fat content. This work had as objective to evaluate the physico-chemical and sensorial quality of pork sausages, manufactured with whey protein concentrate (WPC) or protein concentrate with high level of -lactoglobulin (called hereof -lactoglobulin), as substitutes of the fat. The sausages were manufactured in the Laboratory of Meat Technology of the Department of Technology and Inspection of Animal Origin Products-School of Veterinary Medicine-UFMG. Seven treatments were accomplished, six containing different levels of addition of WPC, or -lactoglobulin and a group control containing 20% of fat (three treatments containing 10% of fat and three different levels of WPC, that is, 0,2%, 0,5% and 1,0%, and three treatments containing 10% of fat and three different levels of -lactoglobulin that were, 0,1%, 0,3% and 0,6%). Each level of treatment was repeated in five batches, with two times of evaluation, in the day of production and after a period of seven days of storage at 4oC. The samples were analyzed for protein (g/100g), fat (g/100g), ashes (g/100g), chlorides (g/100g), water content (g/100g), and for the determination of the caloric value (Kcal/g), water activity (Aw), pH, texture (Kgf), and loss after cooking (g/100g). Analyses were done in the first week of production and after seven days of storage. The results of the protein, fat, caloric value and moisture content presented statistical difference between the group control and the other treatments (p<0.05). The other analyses results were not statistically different among the treatments and between the two weeks of evaluation (p>0.05). Additionally, the sensorial analyses results showed that there was no difference among the different treatments with the level of fat substitution used in this experiment (p < 0.05). The milk proteins were efficient for the fat substitution in pork sausages, in the treatment levels for the present experiment, complying with the Brazilian legal requirements, in addition to maintain the sensorial quality.
publishDate 2006
dc.date.none.fl_str_mv 2006-04-28
2019-08-13T07:12:51Z
2019-08-13T07:12:51Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/1843/MASA-7BBJ22
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dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
UFMG
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
UFMG
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
repository.name.fl_str_mv Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv repositorio@ufmg.br
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