Produtos cárneos curados e dessecados da carne ovina adicionados de ingredientes funcionais

Abstract

This study was designed to obtain and characterize dry-cured deboned lamb meat added of functional ingredientsand to monitoring the shelf life of the sliced product during six months of storage. The treatments were: control without prebiotic or probiotic; prebiotic, prepared with 3% lactulose; Probiotic prepared with 10(7) CFU/g of L. paracasei; and symbiotic, prepared with lactulose and L. paracasei. The product had an average of 40% loss over 30 days of processing. During drying and maturation phases, the water activity (Aw) and moisture of the products decreased (P <0.05) while acidity increase. The addition of lactulose and L. paracaseidid not affect the chemical composition and the color and texture instrumental attributesof the finished products. A concentration of 2.12 ± 0.40% of lactulose was found in the samples added with this prebiotic, not changing with the slicing and subsequent vacuum storage for 180 days. During storage of the sliced products, Aw and the counting of mesophile, psychrotrophic and coliform bacteria and fungi decreased, not being affected by the treatments. For the sliced product, the hue angle (h*) was affected (P <0.05) by the treatments andredness (a*) and chroma (C*) were affected (P <0.05) by the storage time. The addition of functional ingredients had no effecton the sensory attributes analyzed or on the purchasingintentionof the product. It was possible to produce a dry-cured lamb product with functional food keeping and the same physical, chemical, microbiological and sensory attributes as the control samples, meet the requirements of the Brazilian legislation for similar products (dry-cured ham and coppa).