Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers

Abstract

Collared 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.

Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking

“…The acceptability of the product by the consumer is conditioned by aspects such as its appearance, texture, color and flavor [ 6 ], which were better in SO according to consumer preference in the present study. In the case of meat products, consumers prefer a color that gives the sensation of meat; this explains that the SO and SC samples presented greater acceptability and purchase intention due to their more red-pink hue than the SH and SQ samples, which presented a yellow hue [ 22 ]. The use of a high dose of vegetable protein and fiber can affect the acceptability of the product by giving it a more pasty or floury consistency [ 6 , 22 ], so the low acceptability may be related to the ingredients used in the preparation and the proportions.…”

“…In the case of meat products, consumers prefer a color that gives the sensation of meat; this explains that the SO and SC samples presented greater acceptability and purchase intention due to their more red-pink hue than the SH and SQ samples, which presented a yellow hue [ 22 ]. The use of a high dose of vegetable protein and fiber can affect the acceptability of the product by giving it a more pasty or floury consistency [ 6 , 22 ], so the low acceptability may be related to the ingredients used in the preparation and the proportions. Morais et al [ 22 ] developed a collared peccary sausage that presented an overall liking of 7.84 and a purchase intention of 4.19—values higher than what was obtained in our present study.…”

“…The use of a high dose of vegetable protein and fiber can affect the acceptability of the product by giving it a more pasty or floury consistency [ 6 , 22 ], so the low acceptability may be related to the ingredients used in the preparation and the proportions. Morais et al [ 22 ] developed a collared peccary sausage that presented an overall liking of 7.84 and a purchase intention of 4.19—values higher than what was obtained in our present study. Mazumder et al [ 39 ] reported a general acceptability of 5.70 for a vegetarian sausage based on oyster mushroom, chickpea flour, gluten and pea protein isolate, which is also higher than the value obtained in our present study.…”

“…Valli et al [ 40 ] also obtained a positive correlation between sensory analysis data and the texture of a salami. On the other hand, there is a correlation between color and overall liking and purchase intention, since color is part of the appearance and the consumer generally expects a product to present the same color as the raw material from which it comes [ 22 ]. The correlation between pH and water activity with hedonic data can be explained by the high overall liking that the SO sample had with a lower pH and higher a w than the other samples and how the acceptability decreased with an increase in pH and a decrease in water activity.…”

“…Overall liking and purchase intention were evaluated with the methodology proposed by Morais et al [ 22 ]. A total of 60 participants, aged between 18 and 30 years and comprising students and campus staff, were recruited to form the untrained consumer panel for evaluating overall liking and purchase intention.…”