RESUMO
This study focused on the effect of two packaging formats (vacuum packaging and over-wrap packaging) on the shelf life of cooked sausage prepared with blood, heart, kidney and goat meat fragments under storage at 4±1°C for a period of 90 days. The storage time and type of packaging significantly affected the chemical (pH, moisture, protein and TBARS number), physical (shear force) and microbial (mould and yeast) parameters of cooked sausage. Vacuum packaging maintained the microbiological and chemical qualities of cooked goat blood sausage for a longer period of time (63 days) compared to over-wrap packaging (41 days) and could be a viable alternative to refrigerated storage of the product for quality maintenance.
Assuntos
Sangue , Embalagem de Alimentos/métodos , Coração , Rim , Produtos da Carne/análise , Animais , Temperatura Baixa , Culinária , Dieta , Proteínas Alimentares/análise , Microbiologia de Alimentos , Armazenamento de Alimentos/métodos , Fungos , Cabras , Humanos , Concentração de Íons de Hidrogênio , Produtos da Carne/microbiologia , Estresse Mecânico , Substâncias Reativas com Ácido Tiobarbitúrico/metabolismo , Vácuo , Água , LevedurasRESUMO
The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65mg/100g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.
