Avaliação de preferência e teor lipídico de linguiça elaborada com carne de coelho, comparativamente à linguiça preparada com carne de frango e de suíno / Evaluation preference and fat content of sausage made with rabbit meat, compared to sausage prepared with chicken and pork
Bruisma, Kátia;
Grãff, Tânia Beatriz Acosta.
Hig. aliment;
29(242/243): 177-181, mar.-abr. 2015. tab, graf
Artigo
em Português
| VETINDEX
| ID: vti-13291
Resumo
Foram elaboradas linguiças, utilizando- se a carne de coelho, de frango e suína, com mesma formulação, variando apenas o percentual de gordura (toucinho), adicionado nas linguiças de carne de coelho e de frango. Os produtos foram submetidos à avaliação sensorial, por meio de escala hedônica de 9 pontos, quando os provadores tiveram que informar o quanto gostaram ou desgostaram das amostras, em relação ao sabor/odor, à suculência e aceitação global. Para suculência, os degustadores avaliaram os produtos de acordo com sua percepção, considerando-se do extremamente mais ao menos suculento que o ideal. Os produtos foram submetidos à análise de gorduras totais, saturadas e insaturadas. O objetivo foi verificar os teores de gorduras, já que carne de coelho e de frango, apesar de serem mais magras, tiveram adição de toucinho na elaboração das linguiças. Na aceitação global (p Sausages were prepared, using rabbit meat, chicken and pork, with the same formulation, varying only the percentage of fat (lard), added in the sausages of rabbit and chicken meat. The products were subjected to sensory evaluation, using hedonic scale of 9 points, the tasters had to tell how much they liked or disliked the samples in relation to the flavor / odor, juiciness and overall acceptance. Additionally it was evaluated succulence, when the tasters, using 9 point scale, evaluate the products according to their perception, considering the extremely more or less sweet than ideal. The products were analyzed for total fat, saturated and unsaturated. The objective was to verify the contents of fats, since rabbit meat and chicken, although thinner, had added bacon in the preparation of sausages. Overall acceptance (p <0.01) and preference for the taste / odor (p <0.05), the sausage chicken meat was considered significantly better than pork, but not having significant difference regarding that produced with rabbit meat. Both sausages (chicken and rabbit) were considered significantly better compared to the succulence of pork meat (p <0.01), which was also considered significantly less juicy than the others (p <.05). Addition of bacon in chicken and rabbit meat helped in product acceptance, however elevated lipid levels in both samples, and the analysis of the fat pork sausage meat had lower levels of total fat, saturated and unsaturated, then the sample prepared with rabbit meat. Addition of bacon caused the increase of the lipid content, however, new tests may be conducted, aiming adding smaller percentage of bacon. Another interesting finding is that the chicken and rabbit are more rich in unsaturated fats that pork. (AU)
Localização: BR68.1
