AVALIAÇÃO DE DIFERENTES TEORES DE GORDURA E ANTIOXIDANTE NATURAL NOS PARÂMETROS QUALITATIVOS E SENSORIAIS DE EMBUTIDO FRESCO DE CARNE OVINA.

H. B. A. SOUZA, A. G. SILVA SOBRINHO, N. M. B. L. ZEOLA, E. R. L. PELICANO, P. A. SOUZA, F. R. LEONEL, A. OBA, T. M. A. LIMA

Abstract


The aim of this study was to evaluate the effects of the inclusion of swine fat (15 and 20%) and rosemary (0.05 and 0.1%) in qualitative parameters and sensory acceptance of the fresh lamb sausage. A arrangement in a completely randomized experimental design was used, with a total of 6 treatments: T1 — 15% swine fat + 0% rosemary; T2 — 15% swine fat + 0.05% rosemary; T3 — 15% swine fat + 0.1% rosemary; T4 — 20% swine fat + 0% rosemary; T5 ? 20% swine fat + 0.05% rosemary and T6 — 20% swine fat + 0.1% rosemary. Treatments had no effect (P > 0.05) on cooking losses (mean = 41.6%), although shearing force and thiobarbituric acid-reactive substances were affected (P < 0.05). Treatments had no effect (P > 0.05) on the taste of and preference for the sausages, with mean values of 5.35 and 5.76, respectively. The inclusion of 15% of swine fat and 0.1% of rosemary were more adequate for the fresh lamb sausage. The tenderness, TBARS index and sensory analysis were considered good for those levels of inclusion.
KEY-WORDS: Rosemary. Antioxidant. Lamb meat. Fresh sausages. Fat



DOI: http://dx.doi.org/10.15361/2175-0106.2005v21n3p315-319