1. Quality measurements of cuiabana-type pork sausages added with brewing by-product flours
- Author
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Willian Pinheiro Soares, Ananda Karla Nascimento de Farias, Rozilaine Aparecida Pelegrine Gomes de Faria, Márcia Helena Scabora, Karine Cássia Gomes de Campos, Nágela Farias Magave Picanço, Gisele Becker, Edgar Nascimento, Gabriela Cristina Silva de Britto, and Erika Cristina Rodrigues
- Subjects
Swine ,Color ,Titratable acid ,Shelf life ,Thiobarbituric Acid Reactive Substances ,chemistry.chemical_compound ,0404 agricultural biotechnology ,By-product ,Animals ,Food science ,business.industry ,0402 animal and dairy science ,Beer ,04 agricultural and veterinary sciences ,Hydrogen-Ion Concentration ,Listeria monocytogenes ,040401 food science ,040201 dairy & animal science ,Lactic acid ,Meat Products ,Food Storage ,chemistry ,Food Microbiology ,Brewing ,business ,Food Science - Abstract
The objective of this study was to evaluate the replacement of part of the pork from Cuiabana sausage by a brewery by-product on the physicochemical and microbiological properties during storage. Brewery by-product (BW) concentration influenced sausage colouration, with reduced luminosity, L*: 52.060 in the 6% (w/w) treatment compared to the 0% treatment controls (L*: 63.956). Titratable acidity showed higher (1.162 g/100 g) compared to the 0% treatment controls (1.093 g/100 g) of lactic acid. Proteins and total enzymatic fibers increased, 19.068 and 9.233 g/100 g of sample respectively. It was observed that the by-product did not interfere in the oxidation of the lipids and the best model to describe the oxidation of lipids is Van Bertalanffy model (P 0.05). Escherichia coli and Staphylococcus sp. levels were within the prescribed limits and Listeria monocytogenes colonies were observed. The addition of by-products had no interference on the formation of oxidation compounds in the sausage and has increased fiber content.
- Published
- 2021
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