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Desenvolvimento de chouriço de Malhado de Alcobaça e sua caracterização físico-química, nutricional e sensorial
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Advisor(s)
Abstract(s)
O porco Malhado de Alcobaça representa uma das três raças autóctones de suínos
existentes em Portugal. Como não se conhecem trabalhos publicados que caracterizem
enchidos produzidos com as matérias-primas provenientes da raça em questão,
desenvolveu-se uma formulação de chouriço de carne e, posteriormente, produziram-se
três lotes independentes do produto cárneo referido. Para se proceder à caracterização
físico-química, nutricional e sensorial do produto, foram determinados os seguintes
parâmetros em cada lote: percentagem de perda de peso, pH, aw, gordura bruta/lípidos,
perfil de ácidos gordos, proteína bruta, hidratos de carbono, fibra bruta, cor, textura e
análise sensorial. Também foram estudadas estatisticamente as diferenças existentes
entre lotes. Verificou-se que existiram diferenças significativas entre vários parâmetros
dos três lotes, algo expectável e aceitável dado que os enchidos foram produzidos de
forma tradicional. Por exemplo, nos ácidos gordos, verificou-se que estes chouriços
tinham mais benefícios a nível nutricional comparando com chouriços de outras raças.
The Malhado de Alcobaça pig breed represents one of the three indigenous breeds of Portuguese pigs. As there are no known published works that characterize sausages produced with meat from the breed in question, a chorizo sausage prototype was developed and, subsequently, three independent batches of the product were produced. In what concems the physical-chemical, nutritional and sensory characterization of the product, the following parameters were determined in each batch: weight loss percentage; pH, aw, crude fat/lipids, fatty acid profile; crude protein; carbohydrates; crude fibre; colour, texture and sensory analysis. The differences between the lots were also studied statistically. It was found that there were significant differences between the various parameters of the three batches something that was expected and acceptable given that the sausages were produced in a traditional way. In fatty acids, these sausages were found to have more nutritional benefits compared to sausages from other breeds.
The Malhado de Alcobaça pig breed represents one of the three indigenous breeds of Portuguese pigs. As there are no known published works that characterize sausages produced with meat from the breed in question, a chorizo sausage prototype was developed and, subsequently, three independent batches of the product were produced. In what concems the physical-chemical, nutritional and sensory characterization of the product, the following parameters were determined in each batch: weight loss percentage; pH, aw, crude fat/lipids, fatty acid profile; crude protein; carbohydrates; crude fibre; colour, texture and sensory analysis. The differences between the lots were also studied statistically. It was found that there were significant differences between the various parameters of the three batches something that was expected and acceptable given that the sausages were produced in a traditional way. In fatty acids, these sausages were found to have more nutritional benefits compared to sausages from other breeds.
Description
Dissertação de Mestrado em Tecnologia Alimentar, apresentada na Escola Superior Agrária de Santarém, IPSantarém
Keywords
Carne de porco Raça Malhado de Alcobaça Chouriço de carne Propriedade físico-química Valor nutritivo Propriedade organoléptica Pork meat Meat sausage Malhado de Alcobaça breed Chemicophysical properties Organoleptic properties
Citation
Faustino, João Pedro Lopes (2021). Desenvolvimento de Chouriço de Malhado de Alcobaça e sua caracterização físico-química, nutricional e sensorial. 71p.Dissertação apresentada, no Instituto Politécnico de Santarém/ESA, para obtenção do grau de Mestre na área de Tecnologia Alimentar. Disponível em: http://hdl.handle.net/10400.15/3746