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Quality measurements of cuiabana-type pork sausages added with brewing by-product flours

2021; Elsevier BV; Volume: 179; Linguagem: Inglês

10.1016/j.meatsci.2021.108441

1873-4138

Karine Cássia Gomes de Campos, Ananda Karla Nascimento de Farias, Gisele Bécker, Gabriela Cristina Silva de Britto, Willian Pinheiro Soares, Edgar Nascimento, Márcia Helena Scabora, Érika Cristina Rodrigues, Nágela Farias Magave Picanço, Rozilaine Aparecida Pelegrine Gomes de Faria,

Protein Hydrolysis and Bioactive Peptides

The objective of this study was to evaluate the replacement of part of the pork from Cuiabana sausage by a brewery by-product on the physicochemical and microbiological properties during storage. Brewery by-product (BW) concentration influenced sausage colouration, with reduced luminosity, L*: 52.060 in the 6% (w/w) treatment compared to the 0% treatment controls (L*: 63.956). Titratable acidity showed higher (1.162 g/100 g) compared to the 0% treatment controls (1.093 g/100 g) of lactic acid. Proteins and total enzymatic fibers increased, 19.068 and 9.233 g/100 g of sample respectively. It was observed that the by-product did not interfere in the oxidation of the lipids and the best model to describe the oxidation of lipids is Van Bertalanffy model (P < 0.05). Escherichia coli and Staphylococcus sp. levels were within the prescribed limits and Listeria monocytogenes colonies were observed. The addition of by-products had no interference on the formation of oxidation compounds in the sausage and has increased fiber content.