TECHNOLOGICAL AND NUTRITIVE CHARACTERIZATION OF “QUEIJO DE PORCO” SAUSAGE TRADITIONALLY PRODUCED AND COMMERCIALIZED IN SOUTHERN BRAZIL

Cristiane Ayala de  Oliveira; Lorena Mendes  Rodrigues; Monalisa Pereira Dutra  Andrade; Alcinéia de Lemos Souza  Ramos; Eduardo Mendes  Ramos

doi:10.31416/rsdv.v7i1.103

Auteurs

Cristiane Ayala de Oliveira IFSertãoPE http://orcid.org/0000-0003-3552-4229
Lorena Mendes Rodrigues Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Caixa Postal: 3037, Lavras, Minas Gerais, 37200-000 http://orcid.org/0000-0001-7737-9483
Monalisa Pereira Dutra Andrade Instituto de Ciência e Tecnologia, Universidade Federal dos Vales de Jequitinhonha e Mucuri (UFVJM), Campus JK, Diamantina, Minas Gerais, 39100-000 http://orcid.org/0000-0002-5977-3716
Alcinéia de Lemos Souza Ramos Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Caixa Postal: 3037, Lavras, Minas Gerais, 37200-000 http://orcid.org/0000-0001-5510-5131
Eduardo Mendes Ramos Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Caixa Postal: 3037, Lavras, Minas Gerais, 37200-000 http://orcid.org/0000-0002-8240-8151

DOI :

https://doi.org/10.31416/rsdv.v7i1.103

Mots-clés :

Meat byproducts, jelly products, fatty acid profile, minerals, nutritional value, texture

Résumé

The use of byproducts and retails from boning in meat products development is of great importance to the meat industry, as it adds value to a plentiful raw material and provide an increase in the protein content of formulated products. In Brazil, the manufacturing of traditional products based on byproducts like “Queijo de Porco” is not standardized being non-existent legislation to determine the technical characteristics and the nutritional quality of such products. Therefore, the aim of this study was to determine the technological and nutritional composition of the “Queijo de Porco” produced in southern Brazil, analyzing the chemical composition, water activity, pH, chloride and residual nitrite content, total and nitrous heme pigments, mineral and collagen content, fatty acids composition and the texture profile analysis. Traditional products from four different regions of Rio Grande do Sul state were used. There were significant differences (P < 0.05) between the brands studied, except for the protein, ash and chlorides contents. The analyzed products show a similar fatty acid content to that reported in the literature for Brazilian pork products. The results obtained indicate that “Queijo de Porco” shows high protein and iron content, with good polyunsaturated/saturated fatty acids ratio and low atherogenic and thrombogenic indexes, which makes it a more healthful product than some pork products produced in Brazil.

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