Paulo Cezar Bastianello Campagnol

Análise físico-química e sensorial de hambúrguer elaborado com carne de avestruz

The objective of this study was to prepare a hamburger with ostrich meat, making use of the ostrich meat cuts that are considered less noble such as those resulting form boning. This study also aimed at evaluating its acceptance among potential clients such meat and hamburger consumers as well as suggesting its industrialization as a new product. Three types of hamburgers were prepared with different percentage of ostrich and bovine meat. The samples were tested by 50 tasters without training, but who were hamburger consumers. The hamburger of formulation 2, composed by bovine meat (50%) and ostrich meat (50%), obtained better acceptance than the others. The contents of lipids and proteins of the hamburger samples met the values requiered by the legislation. Hence, it can be said that the ostrich meat hamburgers were well accepted by the testers. The mixed hamburger, which obtained the highest acceptance, could be an alternative product for the industrialization and commercialization because when mixed with bovine meat the cost of the ostrich hamburgers become affordable.

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.

The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, microbiological, and sensory properties of Bologna-type sausages was assessed. For this propose, six batches were manufactured: control (formulated with 20% fat) and five treatments replacing 20%, 40%, 60%, 80%, and 100% of pork-fat by a mixture of PS, water, and GBF (1:2:2). Fat contents significantly (P<0.05) decreased, while moisture, resistant starch and ash levels significantly (P<0.05) increased with the addition of PS and GBF gel. Lower cooking loss and higher emulsion stability (P<0.05) were observed in the modified treatments. No difference was observed between the treatments for the microbiological quality. The substitution of up to 60% fat did not influence (P>0.05) on color (L*, a*, b*, and whiteness), texture parameters, and sensory acceptability. Therefore, healthier Bologna type sausages could be produced by replacing up to 60% of the fat with a mixture of PS, water, and GBF without depreciating products quality.

Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

Reduction of fat content and improving fatty acid composition were the strategies used to reformulate Spanish salchichón with better lipid content by partial substitution of pork backfat by microencapsulated fish oil in konjac glucomannan matrix. For the present study, four different batches were manufactured: control (CO) with 100% of pork backfat and ME25, ME50 and ME75 where the pork backfat was replaced with 25, 50 and 75% by microencapsulated fish oil, respectively. The fat replacement by microencapsulated fish oil was accompanied by a decrease (P<0.05) in lightness and redness. On the other hand, the incorporation of microencapsulated fish oil increased (P<0.001) hardness, gumminess and chewiness, but did not influence springiness and cohesiveness. The incorporation of microencapsulated fish oil in konjac gel significantly (P>0.001) decreased the fat content (30.4%) as compared with the CO group. The total amount of PUFA in the modified sausages increased by 2.3% compared to the control batches. Finally, the reformulation process showed a significant (P<0.05) increase in the lipid oxidation (TBARs values and aldehydes content) related to the greater susceptibility to lipid oxidation of unsaturated (particularly EPA and DHA) fatty acids. To conclude, it is technologically feasible to develop Spanish salchichón enriched with microencapsulated n-3 fatty acids from fish oil.

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

This study investigated the lipid oxidation and the microbiological and sensory quality of Bologna-type sausages produced with the addition of jabuticaba peel extract (JPE). Instrumental parameters of color (L*, a* and b*), pH, thiobarbituric acid reactive substance (TBARS) values, microbiological profile, and sensory properties were determined during 35 days of storage. The addition of JPE had an effect on pH and protected the samples from color changes during storage. However, JPE had no positive effect on microbial stability during storage. Samples produced with 0.5, 0.75, and 1% JPE had significantly lower TBARS values (P<0.05) compared with the control group. The addition of up to 0.5% JPE did not affect sensory quality, but prevented the decrease of sensory acceptance during storage. Therefore, due to its antioxidant effect JPE can be used in Bologna-type sausages in order to improve the oxidative stability during the shelf life.

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage

Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl (1.25% NaCl and 1.25% KCl, F2), 50% replaced by CaCl2 (1.25% NaCl and 1.25% CaCl2, F3), and 50% replaced by KCl and CaCl2 (1.25% NaCl, 0.625% KCl and 0.625% CaCl2, F4). Changes in the composition of volatile compounds were studied during processing (0, 7, and 19days) and storage (30, 60, and 90days). Neither reduction nor replacement of NaCl by KCI affected the volatile compounds produced during the manufacturing process, and both increased the volatile compounds from carbohydrate fermentation and amino acid degradation during storage. The addition of CaCl2 improved the generation of hexanal and (E)-hept-2-enal and other volatiles from lipid oxidation during processing and storage. After 90days of storage, the control sample showed an increase in the generation of volatile compounds from lipid oxidation.

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Burgers subjected to lipid reformulation were made by replacing 50% of the fat component by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic gelation. The microparticles presented high n-3 PUFAs levels and were resistant to the pH and temperature conditions commonly used in burger processing. The lipid reformulation did not affect hardness and improved important technological properties, such as cooking loss and fat retention. In addition to reducing the fat content of burgers by up to 50%, the lipid reformulation led to healthier PUFA/SFA and n-6/n-3 ratios, and lower atherogenicity and thrombogenicity indices. The burgers with CO microparticles showed a higher lipid oxidation and a lower sensory quality compared to the other treatments. However, the substitution of pork back fat by LO microparticles did not impair the sensory quality of burgers. Therefore, the microencapsulation of n-3 PUFA-rich oils by external ionic gelation can be considered an effective strategy to produce healthier burgers.

Elaboração de embutido fermentado tipo salame utilizando carne de ovelhas de descarte

The aim of this work was producing fermented sausage with meat of culling ewe of two genetic groups in two feeding systems. 10 ewes of the Ideal breed and 10 of the Texel breed were used in the experiment, which were randomly distributed in agreement with the breed group in two alimentary systems: confinement and cultivated pasture. The animals were slaughtered when they reached a medium corporal score of 3.5 points. For the production of the sausages, a proportion of 80% of ewe meat and 20% of pork meat were used. The pH, water activity, weight loss, and sensorial analysis, were determinated using a scale of 7 points evaluating the color, odor, texture, and flavor attributes of the fermented sausages. No differences were not found among the genetic groups (p > 0,05) and the alimentary system (p > 0,05). The average values in the sensorial panel varied from 4,90 to 5,41 for coloration; 4,53 to 4,81 for odor; 5,25 to 5,75 for flavor and from 5,40 to 5,69 for texture. For the feeding methods they varied from 5,03 to 5,25; 4,56 to 4,78; 5,50, and 5,34 to 5,75 for coloration, odor, flavor, and texture, respectively, considering the genetic groups. It can be concluded that the sausages fermented were sensory approved by the tasters.

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.

Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was determined. In addition, the sensory properties were evaluated using a Check all that apply questionnaire (CATA) and a consumer study. The partial replacement of NaCl by KCl did not have negative impacts on physicochemical, technological, and microbiological properties. However, the addition of KCl affected the sensory acceptance, as consumers identified by CATA questionnaire a reduction in salty taste and an increase in bitter, astringent, and metallic taste. The isolated or combined addition of lysine and liquid smoke reduced the sensory quality defects caused by the addition of KCl. Therefore, high quality low-fat Bologna-type sausages with sodium reduction close to 50% can be produced by replacing 50% NaCl by KCl and with addition of 1% lysine and/or 0.1% liquid smoke.

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

O efeito de dois niveis (0,5% e 1%) de extrato hidroalcoolico de marcela (Achyrocline satureioides) na seguranca (valores de TBARS) e qualidade (pH, atividade de agua, cor, perda de peso e atributos sensoriais) de salames foi avaliado. A adicao de extrato de marcela diminuiu significativamente os valores de TBARS durante o armazenamento dos salames, comparado ao controle, elaborado sem extrato de marcela. O tratamento com 1% de extrato de marcela mostrou uma maior estabilidade lipidica que o lote com 0,5%, porem apresentou uma diminuicao (p < 0,05) na aceitacao sensorial. Os dois niveis de extrato de marcela nao influenciaram significativamente os parâmetros de pH, atividade de agua, cor e perda de peso. Este estudo indicou que o extrato hidroalcoolico de marcela foi efetivo na diminuicao da oxidacao lipidica e que a concentracao de 0,5% nao alterou as caracteristicas sensoriais, podendo, portanto, ser utilizada em salames para proporcionar produtos mais seguros aos consumidores.

Perfil de ácidos graxos da carne de ovelhas de descarte de dois grupos genéticos submetidas a dois sistemas de manejo

The objective of this experiment was to evaluate if the fatty acids profile in meat is affected by sheep breed or managing system. Twenty sheep, being 10 of the Ideal and 10 of the Texel breed, were randomly distributed according to its genetic group in two managing systems: feedlot and receiving sorghum silage and concentrate-based diet or grazing on a temperate pasture. The major fatty acids present in Longissimus muscle of sheep in all treatments were the oleic (C18:1), palmitoleic (C16:0) and stearic (C18:0). The genetic group did not affect the fatty acids profile of this muscle. However, the content of u 3 fatty acids was higher (P<.05) and the u 6/u 3 ratio was lower (P<.05) in meat of sheep grazing the temperate pasture. Based on fatty acids profile, the sheep finished on temperate pasture provided a healthier meat for the human consumption than sheep managed in feedlot.