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Abstract(s)
O objetivo global deste trabalho foi analisar a qualidade físico-química e sensorial de um novo produto alimentar, uma pasta de carne (patê), formulado com carnes de ovelhas da raça Churra Galega Bragançana e cabras da raça Serrana. Tinham peso de carcaça de aproximadamente 20 Kg e idades compreendidas entre 5 a 9 anos. Os Patês foram preparados no LTQCC, da Escola Superior Agrária, do IPB. Para cada espécie foram fabricados quatro diferentes tipos de patês, com adição de 10% e 30% de azeite cru e 10% e 30% de barriga de porco. Os patês à base de carne de cabra com 10 e 30% de gordura de porco, bem como os patês de carne de ovelha com 10% de azeite e 30% de gordura de porco, tiveram valores de pH mais elevados. Relativamente ao teor de proteína foi possível observar diferenças altamente significativas entre espécies, patês a base de carne de ovelha apresentaram valores de % de PB mais elevados do que os formulados com carne de cabra. As percentagens de humidade dos diferentes patês estão de acordo com as descritas na bibliografia citada e estão dentro dos limites aceitos no que diz respeito à conservação estabilidade e qualidade dos produtos. Patês formulados com barriga de porco estão mais sujeitos a oxidação lipídica, devido a maior presença de ácidos gordos polinsaturados. Os patês formulados podem ser considerados corretas, no que diz respeito ao seu conteúdo de ácidos gordos saturados, ácido oleico, ω3 e ω6. Relativamente ao conteúdo de colesterol observa-se que de maneira geral patês de carne de cabra e ovelha com adição de azeite em sua formulação apresentaram valores de colesterol mais baixos que os com adição de gordura de porco. Quanto a caracterização sensorial do produto através dos atributos avaliados, os patês de cabra foram considerados com menor coesividade devido à pouca quantidade de gordura intramuscular desta espécie. Enquanto patês de ovelha com azeite tem maior adesividade. Sobre a aparência do produto patês de ovelha são mais coesos e homogêneos. As intensidades de aroma e sabor foram consideradas altas para ambas as espécies, globalmente os condimentos (pimenta e salsa) adicionados foram bem apreciados pelos provadores. Patês de carne de cabra foram preferidos pelos Consumidores.
The objective of this work was to analyse the physical-chemical and sensorial quality of a new food product, the meat paste (pâté), formulated with ewe’s meats from Churra Galega Bragançana and Serrana goats. They had a carcass weight of approximately 20 kg and aged between 5 and 9 years. The Pates were fabricated in the LTQCC, of the Agricultural School of the IPB. For each specie four different types of pâtés were fabricated with addition of 10% and 30% olive oil and 10% and 30% pork belly. The goat meat pate with 10 and 30% of pork fat, as well as sheep meat pates with 10% olive oil and 30% pork fat, had pH values Higher. Significantly differences between species were found for protein content, sheep meat pates had higher values than goat meat paté. The moisture percentages of the different pates are in accordance with those described in the cited literature and are within the accepted limits in terms of stability and quality of the products. Patés formulated with pork belly are more susceptible to lipid oxidation due to the greater polyunsaturated fatty acids fraction. The pâté formulations presented in this study can be considered correctly formulated in relation to saturated fatty acids and oleic acid, ω3 and ω6 contents. The goat and sheep meat pates with olive oil added had lower cholesterol content than those with pig fat addition. Regarding the characterization of the product through the evaluated attributes, goat pates were considered with less cohesiveness due to the low amount of intramuscular fat of this species. While sheep with olive oil has greater adhesiveness. About the appearance of the product sheep pates are more cohesive and homogeneous. The aroma and flavor intensities were considered high for both species, overall the condiments (pepper and parsley) added were well appreciated by the tasters. Goat pate are more succulent and have been preferred by consumers.
The objective of this work was to analyse the physical-chemical and sensorial quality of a new food product, the meat paste (pâté), formulated with ewe’s meats from Churra Galega Bragançana and Serrana goats. They had a carcass weight of approximately 20 kg and aged between 5 and 9 years. The Pates were fabricated in the LTQCC, of the Agricultural School of the IPB. For each specie four different types of pâtés were fabricated with addition of 10% and 30% olive oil and 10% and 30% pork belly. The goat meat pate with 10 and 30% of pork fat, as well as sheep meat pates with 10% olive oil and 30% pork fat, had pH values Higher. Significantly differences between species were found for protein content, sheep meat pates had higher values than goat meat paté. The moisture percentages of the different pates are in accordance with those described in the cited literature and are within the accepted limits in terms of stability and quality of the products. Patés formulated with pork belly are more susceptible to lipid oxidation due to the greater polyunsaturated fatty acids fraction. The pâté formulations presented in this study can be considered correctly formulated in relation to saturated fatty acids and oleic acid, ω3 and ω6 contents. The goat and sheep meat pates with olive oil added had lower cholesterol content than those with pig fat addition. Regarding the characterization of the product through the evaluated attributes, goat pates were considered with less cohesiveness due to the low amount of intramuscular fat of this species. While sheep with olive oil has greater adhesiveness. About the appearance of the product sheep pates are more cohesive and homogeneous. The aroma and flavor intensities were considered high for both species, overall the condiments (pepper and parsley) added were well appreciated by the tasters. Goat pate are more succulent and have been preferred by consumers.
Description
Mestrado com dupla diplomação com a Universidade Tecnológica Federal do Paraná