Desenvolvimento de processo piloto para produção de dobradinha (rúmen e retículo bovinos) desidratada

Abstract

The aim of this work was to evaluate the effect of dehydration and rehydration in bovine rumenand reticulum cooked. Six samples of "bucho" were submitted to four treatments of cooking:pressure pan for 30 minutes, and autoclave for 15 (A15), 30 (A30) and 45 (A45) minutes. Theanalysis of results showed no significant difference between PP30, A30 and A45 (p>0,05Duncan test), being chosen to continue the study the treatments PP30 and A30. Sorptionisoterms were built for these samples to get an adequate point of drying. For evaluation ofdehydrated process each sample were divided in two groups (PP30 and A30 treatments) and twosubgroups (rehydration with water at room temperature - H2O TA, and water at 50°C - H2O50°C). In all the steps values of weight and objective tenderness were measured. After theanalysis of results it was observed that the samples behave in a similar way during thedehydration process, independently of the type of cooking and the best rehydration was obtainedwith H2O TA (p>0,05 SNK test). In this work the chemical and microbiological composition ofproduct and the values of moisture, protein, lipid and ash found were similar to bovine meat,showing the importance of using "bucho" as a nutritive food. In relation to microbiologicalevaluation of product, these research demonstrated that bovine rumen and reticulum in naturapresent high counting of microorganisms, as well as the products dehydrated in these study,showing the necessity of one better follow up in the technological process applied for theobtainment of the same ones