Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1159106
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorMORAIS, B. H. dos S.
dc.contributor.authorLIMA, A. J. M. de
dc.contributor.authorALBUQUERQUE, N. I. de
dc.contributor.authorCHISTÉ, R. C.
dc.contributor.authorGUIMARÃES, D. A. de A.
dc.date.accessioned2023-12-04T20:15:23Z-
dc.date.available2023-12-04T20:15:23Z-
dc.date.created2023-12-04
dc.date.issued2022
dc.identifier.citationFood Science and Technology, v. 42, e04922, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1159106-
dc.descriptionCollared peccary (Pecari tajacu) is a wild animal, which the meat presents high levels of proteins and unsaturated fatty acids that enable the development of innovative healthier food products. In this study, fresh sausages of collared peccary meat were developed with claimed functional appeal due to the addition of dietary fibers. The fresh sausages were prepared using a standard formulation (SF) without the addition of dietary fibers, and four other formulations containing oat (OF), wheat (WF), cassava (CF), and a mixture of the three fibers (OWCF). Both the collared peccary meats and the sausages were in accordance with the bacteriological limits established by the Brazilian law. The palette and ham meat presented around 6.7-7.0% of total lipids and 20.96% of total proteins, while in the sausages these values varied from 19.7-24.1% of total lipids and ?15.5% of total proteins. SF and OWCF sausages were the most accepted among consumers, with acceptance index of 87% for both sausages, and purchase intention above 4 (scale from 1 to 5). Therefore, the use of collared peccary meat, to prepare fresh sausages with dietary fiber addition, can be seen as a promising innovative alternative to provide a healthier protein-containing food with pleasing sensory characteristics.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCatitu
dc.subjectCateto
dc.subjectPecari tajacu
dc.titleBacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers.
dc.typeArtigo de periódico
dc.subject.thesagroCarne
dc.subject.thesagroAnimal Selvagem
dc.subject.thesagroFibra
dc.subject.thesagroAveia
dc.subject.thesagroTrigo
dc.subject.thesagroMandioca
riaa.ainfo.id1159106
riaa.ainfo.lastupdate2023-12-04
dc.identifier.doihttps://doi.org/10.1590/fst.04922
dc.contributor.institutionBRUNO HENRIQUE DOS SANTOS MORAIS, UNIVERSIDADE FEDERAL DO PARÁ; ANA JULIA MOTA DE LIMA, UNIVERSIDADE FEDERAL DO PARÁ; NATALIA INAGAKI DE ALBUQUERQUE, CPATU; RENAN CAMPOS CHISTÉ, UNIVERSIDADE FEDERAL DO PARÁ; DIVA ANÉLIE DE ARAÚJO GUIMARÃES, UNIVERSIDADE FEDERAL DO PARÁ.
Aparece nas coleções:Artigo em periódico indexado (CPATU)

Arquivos associados a este item:
Arquivo TamanhoFormato 
Bacteriological-1.pdf800,27 kBAdobe PDFVisualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace