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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
04/12/2023 |
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Data da última atualização: |
04/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MORAIS, B. H. dos S.; LIMA, A. J. M. de; ALBUQUERQUE, N. I. de; CHISTÉ, R. C.; GUIMARÃES, D. A. de A. |
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Afiliação: |
BRUNO HENRIQUE DOS SANTOS MORAIS, UNIVERSIDADE FEDERAL DO PARÁ; ANA JULIA MOTA DE LIMA, UNIVERSIDADE FEDERAL DO PARÁ; NATALIA INAGAKI DE ALBUQUERQUE, CPATU; RENAN CAMPOS CHISTÉ, UNIVERSIDADE FEDERAL DO PARÁ; DIVA ANÉLIE DE ARAÚJO GUIMARÃES, UNIVERSIDADE FEDERAL DO PARÁ. |
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Título: |
Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, v. 42, e04922, 2022. |
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DOI: |
https://doi.org/10.1590/fst.04922 |
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Idioma: |
Inglês |
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Conteúdo: |
Collared peccary (Pecari tajacu) is a wild animal, which the meat presents high levels of proteins and unsaturated fatty acids that enable the development of innovative healthier food products. In this study, fresh sausages of collared peccary meat were developed with claimed functional appeal due to the addition of dietary fibers. The fresh sausages were prepared using a standard formulation (SF) without the addition of dietary fibers, and four other formulations containing oat (OF), wheat (WF), cassava (CF), and a mixture of the three fibers (OWCF). Both the collared peccary meats and the sausages were in accordance with the bacteriological limits established by the Brazilian law. The palette and ham meat presented around 6.7-7.0% of total lipids and 20.96% of total proteins, while in the sausages these values varied from 19.7-24.1% of total lipids and ?15.5% of total proteins. SF and OWCF sausages were the most accepted among consumers, with acceptance index of 87% for both sausages, and purchase intention above 4 (scale from 1 to 5). Therefore, the use of collared peccary meat, to prepare fresh sausages with dietary fiber addition, can be seen as a promising innovative alternative to provide a healthier protein-containing food with pleasing sensory characteristics. |
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Palavras-Chave: |
Cateto; Catitu; Pecari tajacu. |
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Thesagro: |
Animal Selvagem; Aveia; Carne; Fibra; Mandioca; Trigo. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159106/1/Bacteriological-1.pdf
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Marc: |
LEADER 02144naa a2200289 a 4500
001 2159106
005 2023-12-04
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/fst.04922$2DOI
100 1 $aMORAIS, B. H. dos S.
245 $aBacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers.$h[electronic resource]
260 $c2022
520 $aCollared peccary (Pecari tajacu) is a wild animal, which the meat presents high levels of proteins and unsaturated fatty acids that enable the development of innovative healthier food products. In this study, fresh sausages of collared peccary meat were developed with claimed functional appeal due to the addition of dietary fibers. The fresh sausages were prepared using a standard formulation (SF) without the addition of dietary fibers, and four other formulations containing oat (OF), wheat (WF), cassava (CF), and a mixture of the three fibers (OWCF). Both the collared peccary meats and the sausages were in accordance with the bacteriological limits established by the Brazilian law. The palette and ham meat presented around 6.7-7.0% of total lipids and 20.96% of total proteins, while in the sausages these values varied from 19.7-24.1% of total lipids and ?15.5% of total proteins. SF and OWCF sausages were the most accepted among consumers, with acceptance index of 87% for both sausages, and purchase intention above 4 (scale from 1 to 5). Therefore, the use of collared peccary meat, to prepare fresh sausages with dietary fiber addition, can be seen as a promising innovative alternative to provide a healthier protein-containing food with pleasing sensory characteristics.
650 $aAnimal Selvagem
650 $aAveia
650 $aCarne
650 $aFibra
650 $aMandioca
650 $aTrigo
653 $aCateto
653 $aCatitu
653 $aPecari tajacu
700 1 $aLIMA, A. J. M. de
700 1 $aALBUQUERQUE, N. I. de
700 1 $aCHISTÉ, R. C.
700 1 $aGUIMARÃES, D. A. de A.
773 $tFood Science and Technology$gv. 42, e04922, 2022.
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Embrapa Amazônia Oriental (CPATU) |
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| 1. |  | SFORÇA, da; SOUZA, A. C. B.; CAMPOS, T.; BOAVENTURA, L. R.; GODOY, R.; JUNGMANN, L.; JANK, L.; SOUZA, A. P. Avaliação da diversidade genética do banco de germoplasma de Cajanus cajan utilizando marcadores microssatélites. In: CONGRESSO ABERTO AOS ESTUDANTES DE BIOLOGIA (CAEB), 9., 2009. Campinas, SP. Cadernos de resumos... Campinas, SP: Unicamp-IB, 2009. p. 110.| Tipo: Resumo em Anais de Congresso |
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