Avaliação fisíco-química e sensorial da lingüiça de carne suína produzida com reduzido teor de gordura e adicionada de concentrados protéicos.

Abstract

In the last years special attention has been given to the excess of calories, and fat ingestion has been a worldwide concern, mainly for aesthetic or health reasons. As consequence, a growing interest has valued products with low fat content. This work had as objective to evaluate the physico-chemical and sensorial quality of pork sausages, manufactured with whey protein concentrate (WPC) or protein concentrate with high level of -lactoglobulin (called hereof -lactoglobulin), as substitutes of the fat. The sausages were manufactured in the Laboratory of Meat Technology of the Department of Technology and Inspection of Animal Origin Products-School of Veterinary Medicine-UFMG. Seven treatments were accomplished, six containing different levels of addition of WPC, or -lactoglobulin and a group control containing 20% of fat (three treatments containing 10% of fat and three different levels of WPC, that is, 0,2%, 0,5% and 1,0%, and three treatments containing 10% of fat and three different levels of -lactoglobulin that were, 0,1%, 0,3% and 0,6%). Each level of treatment was repeated in five batches, with two times of evaluation, in the day of production and after a period of seven days of storage at 4oC. The samples were analyzed for protein (g/100g), fat (g/100g), ashes (g/100g), chlorides (g/100g), water content (g/100g), and for the determination of the caloric value (Kcal/g), water activity (Aw), pH, texture (Kgf), and loss after cooking (g/100g). Analyses were done in the first week of production and after seven days of storage. The results of the protein, fat, caloric value and moisture content presented statistical difference between the group control and the other treatments (p<0.05). The other analyses results were not statistically different among the treatments and between the two weeks of evaluation (p>0.05). Additionally, the sensorial analyses results showed that there was no difference among the different treatments with the level of fat substitution used in this experiment (p < 0.05). The milk proteins were efficient for the fat substitution in pork sausages, in the treatment levels for the present experiment, complying with the Brazilian legal requirements, in addition to maintain the sensorial quality.