Linguiça Defumada Elaborada Com Carne De Búfalos: Caracterização Físico-Química, Microbiológica E Sensorial

Neres, L.S.; Pacheco, E.A.; Júnior, J. B. Lourenço; Joele, M.R.S.P.

doi:10.15871/1517-8595/rbpa.v16n3p273-278

Cited by 2 publications

(4 citation statements)

References 2 publications

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“…In addition, buffalo meat has PUFA levels of 24.3% vs. 22.3% and n-6 fatty acid levels of 23.7% vs. 21.5% in comparison to beef (Infascelli et al 2005). Due to these similarities and, in some cases, superiority in terms of nutrient composition compared to conventional meats (beef) and white meat (chicken), buffalo meat is an important source for the production of transformed products, of exceptional quality, such as local smoked sausages (Neres et al 2014).…”

Section: Meat Productionmentioning

confidence: 99%

“…Notwithstanding, among the secondary cuts, such as chuck steak, the prices in the local market are not high. One alternative to enhance the profit is to aggregate value to these cuts by transforming them into derivative products such as canned foods or hamburgers (Neres et al 2016), smoked sausage (figure 6) (Neres et al 2014), and dried meat or jerked beef (Lourenço Junior et al 2015), which could be an incentive for meat processing in local industries.…”

Section: Full Size Imagementioning

confidence: 99%

“…Other buffalo milk-derived products have excellent physical and chemical characteristics and are good alternatives for human consumption (Neres et al 2014). For instance, ice cream enriched with açaí (Euterpe oleracea) pulp has been suggested as functional food for human health (Monteiro et al 2015).…”

Section: Full Size Imagementioning

confidence: 99%

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Water buffalo production in the Brazilian Amazon Basin: a review

Silva

Garcia²,

Almeida³

et al. 2021

Trop Anim Health Prod

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The Brazilian Amazon has witnessed, in the last decades, an increase in the water buffalo (Bubalus bubalis) inventory, with interesting productivity results. As the Brazilian Amazon contains the main water buffalo population in the Americas, the aim of this work is to review its most relevant production systems and some peculiarities about meat and milk production in this territory. The opening section describes the Amazon Basin, the most common water buffalo breeds, a brief history of the local livestock farming beginning in 1644. Also, it presents how water buffaloes gradually replaced bovine herds, especially where the latter had a lower productive performance. The use of extensive or more intensified models is pointed out and the ecosystems in which buffaloes are raised are detailed since native or cultivated pastures can be used in floodplains or drylands. Buffalo raising is favored in the Amazon due to the climate, soil, genetic variability of forages, animal adaptability, and physical space. Thus, it is clear that buffaloes have a high potential for meat and milk production and are an alternative in the use of altered areas of the Amazon; and, in the recent past, the low profitability of buffalo farming in traditional production systems in the Amazon was the reason which made this activity economically unattractive. Most recent technologies as outdoor confinements and silvopastoral systems are pointed out as more suitable regarding land-use policies, and buffalo farming for meat and milk production fits perfectly in this context, with productivity and beneficial socioeconomic.

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Section: Meat Productionmentioning

confidence: 99%

Section: Full Size Imagementioning

confidence: 99%

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Water buffalo production in the Brazilian Amazon Basin: a review

Silva

Garcia²,

Almeida³

et al. 2021

Trop Anim Health Prod

View full text Add to dashboard Cite

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“…Ao avaliar a qualidade microbiológica de linguiças frescais artesanais no estado do Paraná, Souza et al [23] identificou a presença dessa bactéria em todas as amostras avaliadas, sugerindo assim que esses produtos foram excessivamente manipulados. Por outro lado, Neres et al [24] ao avaliar a qualidade microbiológica de diferentes formulações de linguiça bubalina, verificaram resultados microbiológicos satisfatórios, com ausência de S. aureus e coliformes termotolerantes, estando assim dentro dos padrões exigido pela legislação.…”

Section: Resultsunclassified

Avaliação microbiológica da linguiça artesanal bubalina produzida na Ilha do Marajó, Pará, Brasil

et al. 2016

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A linguiça artesanal bubalina é um alimento tipicamente marajoara, que se enquadra na classe de linguiça frescal. Seu processo de fabricação envolve fatores de risco microbiológico relacionados às suas características intrínsecas e aos fatores externos, como a manipulação inadequada, falta de cuidados higiênicos, bem como tratamento térmico inadequado. Diante disso, o presente trabalho tem como objetivo, analisar a qualidade microbiológica de linguiça artesanal bubalina, elaboradas e comercializadas nos municípios de Soure (Amostra L. S) e Cachoeira do Arari (Amostra L. CA), na Ilha do Marajó, Pará. Foram realizadas análises microbiológicas de Coliformes Totais, Coliformes Termotolerantes, Staphylococcus aureus, contagem padrão de bactérias aeróbias mesófilas, e contagem de fungos filamentosos e leveduras. As determinações microbiológicas foram realizadas em triplicata, seguindo os métodos oficiais de American Public Health Association. De acordo com os resultados microbiológicos, as duas amostras avaliadas apresentaram valores máximos (> 1.100 NMP/g) para coliformes totais e termotolerantes. Os níveis de Staphylococcus aureus (5,7 x 10 4 UFC/g para a amostra L. S e 3,8 x 10 3 UFC/g para a amostra L. CA) estiveram próximos ao limite permitido pela legislação vigente. As mesmas também apresentaram elevada contaminação por bactérias aeróbias mesófilas, fungos filamentosos e leveduras. Dessa forma, pode-se dizer que as amostras de linguiças artesanais bubalinas encontram-se fora dos padrões microbiológicos para embutidos frescais como linguiças cruas e similares, indicando assim falha no controle higiênico-sanitário em seu processo de elaboração. Palavras-chave: Linguiça, Búfalo, ArtesanalThe handmade buffalo sausage is a food typically marajoara, which falls under the frescal sausage class. Its manufacturing process involves microbiological risk factors related to their intrinsic characteristics and external factors such as improper handling, lack of hygienic care, and inadequate heat treatment. Thus, the present study aims to analyze the microbiological quality of handmade buffalo sausage, developed and commercialized in the cities of Soure (Sample L. S) and Cachoeira do Arari (Sample L. CA), on the Island of Marajó, Pará. Were held microbiological analysis of Total Coliforms, Coliforms thermotolerant, Staphylococcus aureus, standard count mesophilic aerobic bacteria and fungi count filamentous and yeast. The microbiological determinations were performed in triplicate and following the official methods of the American Public Health Association. According to the microbiological results, the two samples tested showed maximum values (> 1.100 MPN/g) for total and fecal coliforms. The levels of Staphylococcus aureus (5.7 x 104 CFU/g for sample L. S and 3.8 x 103 CFU/g for sample L. CA) were close to the limit allowed by law. The same also showed high contamination by mesophilic aerobic bacteria and filamentous fungi and yeasts. Thus, it can be said that samples of buffalo handmade sausages are outside the microbiologi...

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Linguiça Defumada Elaborada Com Carne De Búfalos: Caracterização Físico-Química, Microbiológica E Sensorial

Cited by 2 publications

References 2 publications

Water buffalo production in the Brazilian Amazon Basin: a review

Water buffalo production in the Brazilian Amazon Basin: a review

Avaliação microbiológica da linguiça artesanal bubalina produzida na Ilha do Marajó, Pará, Brasil

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