Qualidade e vida de prateleira de chouriço defumado elaborado com sangue, vísceras e carne de caprinos

• Autor(a) principal: Silva, Fabio Anderson Pereira da
• Data de Publicação: 2012
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/tede/3636
• topic: Subprodutos comestíveis; Caprinocultura; Aproveitamento; Conservação; Edible by-products; Goat industry; Reclamation; Conservation; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

The search for new protein sources that meet the nutritional needs of consumers, and at the same time have sensory attraction, has increased as a result of the growing population. In meat industry the use of whole carcass at slaughter is inefficient, especially the use of blood, organs and viscera. In fact, when these products are not used by the meat industry, their disposal causes environmental problems and, consequent extra expenses with treatment of sewage from slaughterhouses. An alternative to reduce this problem consists in the use of edible byproducts in the preparation of sausages like chorizo. In this sense, the aim of this research was to study the use by-products blood, viscera, discarded goat meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality and shelf life when sausages were packaged in a film by vacuum or low density polyethylene (LDPE), and storage at 4±1°C for 90 days. The goat smoked chorizo was characterize as a product rich in proteins of high nutritional value, with high levels of amino acids, essential fatty acids, and iron (26,65 mg/100g). The goat smoked chorizo was evaluated as acceptable by consumers, especially for the attributes of aroma and flavor, which reached more than 80% acceptance by the judges. In the evaluation of shelf life, the vacuum package retained higher microbiological and chemical quality of the goat smoked chorizo, showing a period of 63 days, compared to 41 days for LDPE packaging film. The pH values showed a high decrease with the period of storage in vacuum packaged product, this can be explained by the possibility of a favoring the development of anaerobic microorganisms, such as lactic acid bacteria. The oxidation levels of goat chorizo were more pronounced in the product packed in LDPE film, highlighting the role of oxygen in the oxidative development. The chorizo packed in LDPE film showed a high decreased in moisture levels which lead to increased concentrations of ash, lipids, collagen and shear force with time of storage. Although the time of storage and packaging type might have affected the chemical and microbiological parameters of smoked chorizo, no significant difference was found for the sensory attributes evaluated with the time of storage, showing the sensory stability of smoked goat chorizo. In the same way, it was concluded that the use of edible slaughter by-products (blood and viscera) of goats is a viable alternative for the formulation of blood sausage type chorizo, considering that this is a product of high quality microbiological, nutritional and sensory. Moreover, because it is low cost raw materials, the use of these by-products of slaughter can generate profit for the producers, leveraging the industry's goat.