Fat Components From Precooked “Buchada”: An Edible Goat Meat by-Product Componentes De La Grasa De “Buchada” Precocida: Un Subproducto Comestible De La Carne De Cabra

Abstract

Total fat, phospholipid, cholesterol and fatty acid profile were determined for an edible goat meat by-products, named «Buchada», mainly composed by red and white visceras and blood. Such products, which have a large acceptance in Latin-American countries, appeared as one of the alternatives for a better yield of edible meat goat by-products. Five formulations elaborated with visceras and goat blood, all edible meat by-products were analysed. Total fat, total cholesterol and total phospholipids contents were high in the edible goat meat by-products, ranged from 70 to 160 g/kg; 1700 to 1940 mg/kg; 70 to 140 mg/kg, respectively. Fatty acids composition showed «buchada» contained mostly stearic acid, oleic acid, palmitic acid, and low levels of unsaturated fatty acids. Since it presents high levels of fat, cholesterol and saturated fatty acids, its consumption must be monitored for people submitted to diet with fat restriction. ResumenSe determinó la grasa total, fosfolípidos, colesterol y perfil de ácidos grasos para un subrpducto comestible de la carne de cabra llamado «Buchada». Esta compuesto principalmente por sangre y vísceras rojas y blancas. Este producto, el cual tiene mucha aceptación en los países de Latinoamérica, representa una alternativa para mejorar el rendimiento de los subproductos de la carne de cabra. Se analizaron cinco formulaciones de subproductos comestibles a base de vísceras y sangre de cabra. El contenido de grasa total, colesterol total y fosfolípidos totales fueron altos en los subproductos comestibles de la carne de cabra, variando de 70 a 160 g/kg; 1700 a 1940 mg/kg; 70 a 140 mg/kg, respectivamente. La composición de ácidos grasos demostró que la buchada contenía principalmente acido esteárico, oleico y palmitito, así como bajos niveles de ácidos grasos insaturados. Ya que se encontraron altos niveles de grasa, colesterol y ácidos grasos saturados, su consumo debe ser monitoreado para las personas con dietas restringidas en grasa.

Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

“…and Krvavica (13%) (Arvanitoyannis et al, 2000). Perhaps, the values found in the available literature, do not represent the fat content really consumed, since the buchada is submitted to cooking during preparation, which can reduce fat content (Madruga et al, 2007;Queiroz et al, 2013;Santos et al, 2008Santos et al, , 2003.…”

Influência Da Inclusão Do Farelo De Arroz Integral Sobre a Temperatura Corporal De Frangos De Corte De Linhagem Caipira Pedrês

“…De acordo com Queiroz et al, (2013), a buchada possui 3g/100g de umidade; 5g/100g de gordura; 17g/100g de proteína e 2g/100 g de carboidratos. Madruga et al, (2007) verificaram que, quando a buchada é submetida a um précozimento apresentam teores de gordura total variando de 70 a 160 g/kg; colesterol total entre 1700 a 1940 mg/kg e fosfolipídios totais de 70 a 140 mg/kg. Além de teores de ferro entre 54 -132 mg/100g (Costa et al, 2005) e fosforo de 107 -199 mg/100g (Santos et al, 2008).…”

The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges

“…Bovine intestine is commonly used as sausages casings [37,38]. Blood and viscera organs from goat have been reported to be rich in protein, fat and mineral content (phosphorus and iron) in a measure similar to those of goat muscle tissue [39]. The tongue is also known to provide quality protein, vitamins and minerals which could be beneficial nutritionally [16,40].…”