Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/41294
metadata.artigo.dc.title: Technological and nutritive characterization of “queijo de porco” sausage traditionally produced and commercialized in Southern Brazil
metadata.artigo.dc.creator: Oliveira, Cristiane Ayala de
Rodrigues, Lorena Mendes
Andrade, Monalisa Pereira Dutra
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
metadata.artigo.dc.subject: Meat byproducts
Jelly products
Fatty acid profile
Minerals
Meat - Nutritional value
Subprodutos de carne
Perfil de ácidos graxos
Minerais
Carne - Valor nutricional
metadata.artigo.dc.publisher: Instituto Federal de Educação, Ciências e Tecnologia do Sertão Pernambucano
metadata.artigo.dc.date.issued: 2019
metadata.artigo.dc.identifier.citation: OLIVEIRA, C. A. de et al. Technological and nutritive characterization of “queijo de porco” sausage traditionally produced and commercialized in Southern Brazil. Revista Semiárido de Visu, Petrolina, v. 7, n. 1, p. 45-59, 2019.
metadata.artigo.dc.description.abstract: The use of byproducts and retails from boning in meat products development is of great importance to the meat industry, as it adds value to a plentiful raw material and provide an increase in the protein content of formulated products. In Brazil, the manufacturing of traditional products based on byproducts like “Queijo de Porco” is not standardized being non-existent legislation to determine the technical characteristics and the nutritional quality of such products. Therefore, the aim of this study was to determine the technological and nutritional composition of the “Queijo de Porco” produced in southern Brazil, analyzing the chemical composition, water activity, pH, chloride and residual nitrite content, total and nitrous heme pigments, mineral and collagen content, fatty acids composition and the texture profile analysis. Traditional products from four different regions of Rio Grande do Sul state were used. There were significant differences (P < 0.05) between the brands studied, except for the protein, ash and chlorides contents. The analyzed products show a similar fatty acid content to that reported in the literature for Brazilian pork products. The results obtained indicate that “Queijo de Porco” shows high protein and iron content, with good polyunsaturated/saturated fatty acids ratio and low atherogenic and thrombogenic indexes, which makes it a more healthful product than some pork products produced in Brazil.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/41294
metadata.artigo.dc.language: en
Appears in Collections:DCA - Artigos publicados em periódicos



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