Chemical and sensory quality of sheep liver pâté prepared with ‘variety meat’

Autores

  • Deborah Amaral Universidade Federal da Paraíba
  • Fábio Anderson Pereira da Silva Universidade Federal da Paraíba
  • Taliana Kênia Alves Bezerra Universidade Federal da Paraíba
  • Ingrid Conceição Dantas Guerra Universidade Federa de Pernambuco
  • Paulo Sérgio Dalmás Universidade Federal da Paraíba
  • Katiuscia Menezes Lôbo Pimentel Universidade Federal da Paraíba
  • Marta Suely Madruga Universidade Federal da Paraíba

DOI:

https://doi.org/10.5433/1679-0359.2013v34n4p1741

Palavras-chave:

Meat emulsions, Sheep, Pâté, Quality, Edible by-products.

Resumo

Many edible meat by-products produced from sheep slaughter are often wasted but represent excellent sources of many nutrients. The preparation of pâté may be an alternative use for this raw material and may contribute to the development of a sheep sector by offering new products to the consumer market. The objective of this work was to produce and evaluate the quality of sheep pâté made with blood, liver and trimmed meat. The pâté formulation was composed of 12% meat, 25% liver, 13% blood, 20% water and 30% fat, as well as spices and seasoning. The product had high iron content (9.0 mg/100 g). The measured levels of essential amino acids exceeded the recommended values for adults. The sheep liver pâté showed a significant percentage of linoleic acid (16.68%), which is essential to the human body. The pâté produced was in accordance with the requirements of the Brazilian legislation regarding chemical and microbiological parameters, able to be edible, and showed good sensory acceptance. This study suggests that the development of sheep liver pâté is a viable alternative to add value to edible sheep slaughter by-products by generating a product with high nutritional value.

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Biografia do Autor

Deborah Amaral, Universidade Federal da Paraíba

Discente da Universidade Federal da Paraíba, UFPB, João Pessoa, PB.

Fábio Anderson Pereira da Silva, Universidade Federal da Paraíba

Prof. da Universidade Federal Rural de Pernambuco, UFRPE, Garanhuns, PE.

Taliana Kênia Alves Bezerra, Universidade Federal da Paraíba

Discente da Universidade Federal da Paraíba, UFPB, João Pessoa, PB.

Ingrid Conceição Dantas Guerra, Universidade Federa de Pernambuco

Profª da Universidade Federal Rural de Pernambuco, UFRPE, Garanhuns, PE.

Paulo Sérgio Dalmás, Universidade Federal da Paraíba

Prof. do Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Petrolina, PE.

Katiuscia Menezes Lôbo Pimentel, Universidade Federal da Paraíba

Discente da Universidade Federal da Paraíba, UFPB, João Pessoa, PB.

Marta Suely Madruga, Universidade Federal da Paraíba

Pesquisadora da UFPB, João Pessoa, PB.

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Publicado

2013-08-30

Como Citar

Amaral, D., Silva, F. A. P. da, Bezerra, T. K. A., Guerra, I. C. D., Dalmás, P. S., Pimentel, K. M. L., & Madruga, M. S. (2013). Chemical and sensory quality of sheep liver pâté prepared with ‘variety meat’. Semina: Ciências Agrárias, 34(4), 1741–1752. https://doi.org/10.5433/1679-0359.2013v34n4p1741

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