Composition, collagen content and sensory quality of sausages elaborated with mechanically separated meat poultry and collagen fiber

Brazilian Journal of Food Research

Eduardo Mendes Ramos²  Jaciara Thais Teixeira²  Giselle Pereira Cardoso¹  Alcineia de Lemos Souza Ramos²  Anirene Galvao Tavares Pereira²  Paulo Rogério Fontes² 

[1] Universidade Federal dos Vales do Jequitinhonha e Mucuri;Universidade Federal de Lavras

关键词: hidroxiprolina;    DCCR;    embutido cárneo;    CMS;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

Quality characteristics and sensory acceptance of sausages prepared with different percentages of MSM (mechanically separated meat) from chicken and added collagen fiber (CF), were evaluated in a central composite design using Response Surface Model for evaluation results. Sensory analysis was conducted by a group of 80 untrained panelists through a nine-point hedonic scale. The adjusted regression models were not significant (p> 0.05) for protein and moisture content and moisture/protein (M/P), but were significant (p<0.05) for fat and ash. For the collagen content, the model was adjusted, with significant quadratic effects for CF and MSM and the linear component for MSM. For the C/P ratio (collagen/protein) only linear effects MSM and CF were significant. Besides collagen content, the addition of MSM and CF significantly increased the C/P ratio, confirming the usefulness of this index for the classification of meat products. The MSM addition significantly affected all of sensory attributes evaluated, while the CF did not affect in any of them. It was possible to fit a quadratic model for linear models for appearance and flavor, texture and overall due to the addition of MSM. Larger quantities of MSM are associated with higher scores of preference for sausages and adding CF to 1% has no effect on the sensory acceptability.

【 授权许可】

Unknown