Alterações físico-químicas e perfil de ácidos graxos em linguiça calabresa frescal e defumada submetida à diferentes processos de cocção
Pig meat is considered the most consumed in the world. In Brazil the consumption is 15 kilos per capita, being 70% in the form of processed products and 30% in the in natura form. So that the meat continued in adequate conditions of consumption, the industries began to invest in meat processing, whi...
| Principais autores: | Neves, Camila D´Agostini, Santos, Odeneide dos |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/11657 |
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| Resumo: |
Pig meat is considered the most consumed in the world. In Brazil the consumption is 15 kilos per capita, being 70% in the form of processed products and 30% in the in natura form. So that the meat continued in adequate conditions of consumption, the industries began to invest in meat processing, which now represents 10% of the domestic consumption of pork. Among the products of meat processing, the calabrian sausage stands out, as it is a food that present big versatility in its preparation, in addition to being highly appreciated by the consumer. This study aimed to evaluate the effect of three different treatment processes heat on the physicochemical characteristics and profile of fatty acids from fresh and smoked calabrian sausage. For this study was acquired, 3,5 kilograms of fresh Calabrian sausage and 3,5 kilograms of smoked sausage. For the application of the thermal treatments we used a conventional oven (CO) (T = 270 °C, time = 24 min) grill (GR) (T = 150 °C, time = 10 min) and oil frying (OF) (T = 150 °C, time = 5 min.). After the cooking, the samples were submitted to physicochemical evaluations (moisture, ashes, proteins and lipids). Were calculated also, the percentages of carbohydrates and caloric value. The lipids were esterified to determine the fatty acid profile by gas chromatography. The results for the percentage of moisture in fresh calabrian sausage ranged from 53,02% (CO) to 57,87% (in natura), for calabrian sausage smoked, values ranged from 48,72% (CO) to 52,81% (in natura). The highest percentage of ash was found in both samples by the conventional oven cooking process, with 4,56% (fresh calabrian sausage) and 4,93% (calabrian sausage smoked). The lipids, for fresh calabrian sausage, did not present statistical difference among the applied thermal treatments and calabrian sausage the values varied of 21,06% (in natura) the 25,34% (FRI). The percentage of proteins for fresh calabrian sausage presented results ranging from 14,94% (in natura) to 17,65% (OF), in smoked calabrian sausage, values ranged from 17,08% (in natura) to 19,06% (CO). The sodium chloride index did not present statistical difference between the thermal treatments and the in natura sample for fresh calabrian sausage. However, the smoked calabrian sausage evaluated in the in natura form differed statistically from the samples submitted to the different thermal treatments. The percentage of carbohydrates in fresh calabrian sausage presented values ranging from 2,30% (OF) to 7,00% (in natural), for smoked calabrian sausage, values ranged from 0,69% (OF) to 5,35% (CO). Caloric values varied from 232,84 kcal/100g (in natural) to 280,14 kcal/100g (OF) for fresh calabrian sausage, while for smoked calabrian sausage values ranged from 275,90 kcal/100g (in natural) to 302,78 kcal/100g (OF). The levels of nitrate and residual nitrite were determined for the samples in natural form, and both presented average content below that established by the current legislation. In the analysis of the profile of fatty acids, the monounsaturated fatty acids were the major ones, followed by the saturated ones for both types of calabrian sausage (fresh and smoked) and for all types of thermal treatment applied. |
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