Lipid fraction quality evaluation of Brazilian meat-based products

Baggio, Sueli Regina; Bragagnolo, Neura

doi:10.1590/s0103-50532008000300013

Cited by 4 publications

(6 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In fact, the fatty acid composition of sausages of the treatments used in the present experiment differs from sausages made of standard chicken meat and traditional sausages, which lipid fraction derives from beef and pork fat). This difference in composition is shown in Table 6, according to data from Baggio & Bragagnolo (2006) and Baggio & Bragagnolo (2008).The high polyunsaturated fatty acid content of the sausages of the present study presents 4.4 to 5.5 times higher PUFA/SFA ratio than those obtained in commercial sausages, and the values can be compared to the range present in soybean oil (Table 6). …”

supporting

confidence: 67%

Section: Adding Value To the Meat Of Spent Laying Hens Manufacturing mentioning

confidence: 97%

See 1 more Smart Citation

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Souza

Araújo

Santos

et al. 2011

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line ® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line ® W36 and semi-heavy Hy-line ® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color, microbiological parameters, fatty acid profile and sensory acceptance. The meat of light and semi-heavy spent hens presented good yield and composition, allowing it to be used as raw material for the manufacture of processed products. Mortadellas were safe from microbiological point of view, and those made with semi-heavy hens fillets were redder and better accepted by consumers. Values for all sensory attributes were evaluated over score 5 (neither liked nor disliked). Both products presented high polyunsaturated fatty acid contents and good polyunsaturated to saturated fatty acid ratio. The excellent potential for the use of meat from spent layer hens of both varieties in the manufacturing of healthier mortadella-type sausage was demonstrated. INTRODUCTIONAccording to statistics from the Brazilian Poultry Association (UBA, 2009), 60 million laying hens were housed in Brazil (white and brown eggs) in 2008. Considering that the number of birds housed corresponds to the amount of pullets introduced to replace old spent hens, then a similar number must have been culled in the same period. If the volume of biological matter, labor, and associated transportation costs are taken into account, the disposal of layer hens is one of the main economical and environmental problems of the poultry industry (Lyons, 2001). In addition, with the increase of broiler production, the sale of spent breeding hens at reasonable prices has become more difficult, affecting producers' profits (Kondaiah, 1993).Spent hens are usually slaughtered and used in feed production and concentrated stock preparations, or sold domestic consumption in soups and stews (Ajuyah et al., 1992; Voller-Reasonover et al., 1997). However, a better use of hens at the end of laying cycle, for example, in the manufacturing of food products with higher added value, could provide economic benefits for the Brazilian poultry industry.Brazil is a developing country and a significant part of its population has limited access to fresh beef, and is only able to buy processed meat. Therefore, the consumption of sausages is high. Mortadella is one of the most consumed sausages in Brazil, and its consumption has increased approximately 10% per year (Barbosa et al., 2006). Thus, it might be interesting to use meat of...

show abstract

supporting

confidence: 67%

Section: Adding Value To the Meat Of Spent Laying Hens Manufacturing mentioning

confidence: 97%

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Souza

Araújo

Santos

et al. 2011

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

show abstract

“…Monounsaturated fatty acids (MUFAs) were the major constituent found (mean of 46%), and the major part of these was oleic acid (18:1), ranging from 40.93 to 43.79 %. These proportions was similar to the Brazilian pork products, sausage ("linguiça Toscana"), salami ("Italian type") and traditional and restructured ("presunto" and "apresuntado", respectively) cooked hams, reported by Baggio and Bragagnolo [28]. Greater values of oleic acid are desired for their hypocholesterolemic action because they have the advantage of not reducing the protective high-density (HDL) lipoproteins in human blood.…”

Section: Nutritional Valuesupporting

confidence: 78%

“…Together, these two fatty acids accounted for 22.95% of total fatty acids, being lower than the mean average (~25%) observed by Baggio and Bragagnolo [28] for Brazilian sausages, cooked hams and restructured meat products.…”

Section: Nutritional Valuecontrasting

confidence: 54%

Technological and Nutritive Characterization of “Queijo De Porco” Sausage Traditionally Produced and Commercialized in Southern Brazil

Oliveira

Rodrigues

Andrade

et al. 2019

RSDV

View full text Add to dashboard Cite

The use of byproducts and retails from boning in meat products development is of great importance to the meat industry, as it adds value to a plentiful raw material and provide an increase in the protein content of formulated products. In Brazil, the manufacturing of traditional products based on byproducts like “Queijo de Porco” is not standardized being non-existent legislation to determine the technical characteristics and the nutritional quality of such products. Therefore, the aim of this study was to determine the technological and nutritional composition of the “Queijo de Porco” produced in southern Brazil, analyzing the chemical composition, water activity, pH, chloride and residual nitrite content, total and nitrous heme pigments, mineral and collagen content, fatty acids composition and the texture profile analysis. Traditional products from four different regions of Rio Grande do Sul state were used. There were significant differences (P < 0.05) between the brands studied, except for the protein, ash and chlorides contents. The analyzed products show a similar fatty acid content to that reported in the literature for Brazilian pork products. The results obtained indicate that “Queijo de Porco” shows high protein and iron content, with good polyunsaturated/saturated fatty acids ratio and low atherogenic and thrombogenic indexes, which makes it a more healthful product than some pork products produced in Brazil.

show abstract

“…Products made with minced cuts are known worldwide as "reconstituted cured-cooked meat products", name adopted in this paper. Baggio & Bragagnolo (2008) compared three types of products: cooked ham, reconstituted cured-cooked meat products and sausage, which are sold in Brazil, and concluded that the cooked ham had the lowest fat content, with results ranging from 2.1 to 3.7%, while the reconstituted cured-cooked meat products showed results between 3.9 and 8.0%, and Tuscan-style sausage had lipid content ranging from 13.4 to 29.0%.…”

Section: Resultsmentioning

confidence: 99%

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Los¹,

Granato²,

Prestes³

et al. 2014

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

Lipid fraction quality evaluation of Brazilian meat-based products

Cited by 4 publications

References 20 publications

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Technological and Nutritive Characterization of “Queijo De Porco” Sausage Traditionally Produced and Commercialized in Southern Brazil

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Contact Info

Product

Resources

About