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

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