Resumo
This study aimed to produce and nutritionally characterize the ostrich offal meal, and to evaluate its digestible value for Nile tilapia. The relevance of the study lies in the possibility of using by-products from the food industry as alternative food for animals. For this, chemical and microbiological analyses were performed, as well as digestibility trial in the meal produced with ostrich offal for Nile tilapia. The levels found for protein, lipids, gross energy and minerals were 71.08%, 16.54%, 5115 kcal kg-1 and 5.62%, respectively. Microbiological analysis showed absence of Salmonella spp. in the product. The digestibility of protein was 90.41%, and of energy was 77.65%, while the phosphorus availability was 80.18%. Therefore, the ostrich offal meal proved to be a by-product with good nutritional profile and significant digestibility to be used in diets for Nile tilapia.
Resumo
This study aimed to produce and nutritionally characterize the ostrich offal meal, and to evaluate its digestible value for Nile tilapia. The relevance of the study lies in the possibility of using by-products from the food industry as alternative food for animals. For this, chemical and microbiological analyses were performed, as well as digestibility trial in the meal produced with ostrich offal for Nile tilapia. The levels found for protein, lipids, gross energy and minerals were 71.08%, 16.54%, 5115 kcal kg-1 and 5.62%, respectively. Microbiological analysis showed absence of Salmonella spp. in the product. The digestibility of protein was 90.41%, and of energy was 77.65%, while the phosphorus availability was 80.18%. Therefore, the ostrich offal meal proved to be a by-product with good nutritional profile and significant digestibility to be used in diets for Nile tilapia.
Resumo
This paper reports the data on the cuiabana sausage historical aspect, and from the study performed onits technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varyingthe basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats(beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepperand chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hoursfor intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples werecharacterized on the physical-chemical profile and on the shelf life under refrigeration for over a sevenday-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerantbacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. Thesensory evaluation and statistics analysis were carried out on the different types of laboratory- processedcuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors;therefore, variations in the formulations it is feasible to get a better final product than that original one, andit might be resulted from the market demand.
O presente trabalho apresenta o aspecto histórico da linguiça cuiabana e os resultados da análise de suascaracterísticas tecnológicas/sensoriais. Quatro formulações da linguiça tipo cuiabana foram processadas,variando-se a matéria-prima básica (carne bovina, frango, suína) utilizada. As matérias-primas (bovina,frango e suína) cortadas em cubos, assim como os demais ingredientes (alho, queijo, leite, pimentae cebolinha) foram pesados e homogeneizados. A massa resultante foi refrigerada durante 24 horaspara intensificar o sabor e, a seguir, embutida em tripas naturais. Nas amostras obtidas, foi realizada acaracterização do perfil físico-químico, avaliação ao longo de sete dias de armazenamento sob refrigeraçãopor meio de análises microbiológicas de coliformes totais e termotolerantes (fecais), clostridrios sulfitoredutores, Salmonella spp., Staphylococcus coagulase positiva, e de pH. Já o estudo de vida de prateleira sobrefrigeração, ao longo de sete dias de armazenamento, foi efetuado por meio de análises microbiológicaspara pesquisa de coliformes totais e termotolerantes (fecais), clostrídrios sulfito redutores, Salmonella spp,Staphylococcus coagulase positiva, e de pH. As amostras foram submetidas às análises sensorial e estatísticadas diferentes linguiças tipo cuiabana processadas em laboratório. As variações feitas, ao longo do tempo,na formulação das linguiças cuiabanas são