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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
13/10/2011 |
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Data da última atualização: |
23/09/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GUERRA, I. C. D.; FÉLEX, S. S. S.; MEIRELES, R. B. L. M.; DALMÁS, P. S.; MOREIRA, R. T.; HONÓRIO, V. G.; MORGANO, M. A.; MILANI, R. F.; BENEVIDES, S. D.; QUEIROGA, R. C. R. E.; MADRUGA, M. S. |
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Afiliação: |
Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Food Technology Institute, ITAL, Campina, SP, Brazil.; Food Technology Institute, ITAL, Campina, SP, Brazil.; SELENE DAIHA BENEVIDES, CNPC; Federal University of Paraiba, João Pessoa, PB, Brazil.; Federal University of Paraiba, João Pessoa, PB, Brazil. |
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Título: |
Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Small Ruminant Research, Amsterdam, v. 98, n. 1/3, p. 59-63, June, 2011. |
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DOI: |
10.1016/j.smallrumres.2011.03.019 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The objectives of this study were to develop a value added product, goat mortadella, using meat fromdiscardedanimals; to evaluatepork fat at various levels of inclusioninmortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected signi?cant differences (P < 0.05) in appearance, colour, odour, ?avour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability,WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded goats in the preparation of mortadella allows getting the most from this material, and the addition of 10% fat resulted in a goat mortadella with better acceptance and lowest fat content. MenosAbstract: The objectives of this study were to develop a value added product, goat mortadella, using meat fromdiscardedanimals; to evaluatepork fat at various levels of inclusioninmortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected signi?cant differences (P < 0.05) in appearance, colour, odour, ?avour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability,WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded ... Mostrar Tudo |
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Palavras-Chave: |
Embutido cozido. |
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Thesagro: |
Caprino; Carne; Gordura; Mortadela; Produto derivado da carne; Tecnologia de alimento. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02709naa a2200337 a 4500
001 1903020
005 2019-09-23
008 2011 bl uuuu u00u1 u #d
024 7 $a10.1016/j.smallrumres.2011.03.019$2DOI
100 1 $aGUERRA, I. C. D.
245 $aEvaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals.$h[electronic resource]
260 $c2011
520 $aAbstract: The objectives of this study were to develop a value added product, goat mortadella, using meat fromdiscardedanimals; to evaluatepork fat at various levels of inclusioninmortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected signi?cant differences (P < 0.05) in appearance, colour, odour, ?avour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability,WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded goats in the preparation of mortadella allows getting the most from this material, and the addition of 10% fat resulted in a goat mortadella with better acceptance and lowest fat content.
650 $aCaprino
650 $aCarne
650 $aGordura
650 $aMortadela
650 $aProduto derivado da carne
650 $aTecnologia de alimento
653 $aEmbutido cozido
700 1 $aFÉLEX, S. S. S.
700 1 $aMEIRELES, R. B. L. M.
700 1 $aDALMÁS, P. S.
700 1 $aMOREIRA, R. T.
700 1 $aHONÓRIO, V. G.
700 1 $aMORGANO, M. A.
700 1 $aMILANI, R. F.
700 1 $aBENEVIDES, S. D.
700 1 $aQUEIROGA, R. C. R. E.
700 1 $aMADRUGA, M. S.
773 $tSmall Ruminant Research, Amsterdam$gv. 98, n. 1/3, p. 59-63, June, 2011.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
02/02/1996 |
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Data da última atualização: |
04/08/2020 |
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Autoria: |
RODRIGUES FILHO, J. A.; CAMARAO, A. P.; GUIMARÃES, C. M. C. |
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Afiliação: |
JOSE ADERITO RODRIGUES FILHO, CPATU; ARI PINHEIRO CAMARAO, CPATU; CÉLIA MARIA COSTA GUIMARÃES, BOLSISTA CNPQ/CPATU. |
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Título: |
Consumo voluntário e digestibilidade "in vitro" de misturas constituídas parcialmente de subprodutos disponíveis no Estado do Pará. |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
Belém, PA: EMBRAPA-CPATU, 1994. |
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Páginas: |
5 p. |
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Série: |
(EMBRAPA-CPATU. Comunicado técnico, 76). |
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Idioma: |
Português |
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Palavras-Chave: |
Consumo voluntário; Farelo de soja; Feed; Maize; Milho em grão triturado; Oil cake; soybean bran; Tegumento de cacau; Torta de dendê. |
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Thesagro: |
Alimentação; Animal; Digestibilidade In Vitro; Nutrição; Sal. |
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Thesaurus NAL: |
digestibility; nutrition. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/59304/1/CPATU-ComTec76.pdf
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Marc: |
LEADER 00977nam a2200337 a 4500
001 1379112
005 2020-08-04
008 1994 bl uuuu u0uu1 u #d
100 1 $aRODRIGUES FILHO, J. A.
245 $aConsumo voluntário e digestibilidade "in vitro" de misturas constituídas parcialmente de subprodutos disponíveis no Estado do Pará.
260 $aBelém, PA: EMBRAPA-CPATU$c1994
300 $a5 p.
490 $a(EMBRAPA-CPATU. Comunicado técnico, 76).
650 $adigestibility
650 $anutrition
650 $aAlimentação
650 $aAnimal
650 $aDigestibilidade In Vitro
650 $aNutrição
650 $aSal
653 $aConsumo voluntário
653 $aFarelo de soja
653 $aFeed
653 $aMaize
653 $aMilho em grão triturado
653 $aOil cake
653 $asoybean bran
653 $aTegumento de cacau
653 $aTorta de dendê
700 1 $aCAMARAO, A. P.
700 1 $aGUIMARÃES, C. M. C.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
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