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Embutidos fermentados tipo salame foram formulados, com diferentes proporcoes de carne suina e carne caprina, visando o aproveitamento da carne de caprinos na forma de produto processado. A influencia das diferentes formulacoes na evolucao do pH e atividade de agua (Aw) foi avaliada. Os produtos finais obtidos foram caracterizados quanto ao teor de gordura, proteina e umidade. Paralelamente, foram realizadas analises microbiologicas e de aceitacao sensorial (mediante escala hedonica de 9 pontos). A incorporacao de carne de caprinos nas formulacoes influenciou os valores finais de pH e Aw. Comparados com amostra comercial, os embutidos fermentados de carne suina/carne caprina apresentaram valores similares de gordura, enquanto que a umidade foi mais elevada para os produtos formulados. Os valores obtidos na contagem de microrganismos enquadraram-se nos padroes estabelecidos pela legislacao em vigor. A formulacao contendo 25% carne de caprinos e 75% carne de suinos foi considerada como ideal, sem apresentar interferencia na aceitacao sensorial do produto. STUDY OF THE PHYSICAL-CHEMICAL, MICROBIOLOGIC AND SENSORIAL CHARACTERISTICS OF SALAMI TYPE FERMENTED SAUSAGES FORMULATED WITH DIFFERENT PROPORTIONS OF PORK AND GOAT MEAT Abstract Salami type fermented sausages were formulated with different proportions of pork and goat meat, aiming the use of goat meat in a processed meat product. Influence of pH and Water Activity (Aw) were evaluated in different formulations. Final products were characterized in relation to moisture, fat and protein contents. Microbiological analysis and sensory acceptance (hedonic scale with 9 points) were also conducted. Goat meat addition in formulations affected final values of pH and Aw. When compared with a commercial sample, pork/goat meat fermented sausages showed similar values for fat content and moisture values were higher for formulated products. Microbiological counts attended federal laws. Formulation containing 25% goat meat and 75% pork meat was considered the best one, which did not show any interference in sensory acceptance of the product.

boletim do centro de pesquisa e processamento de alimentos

ESTUDO DAS CARACTERÍSTICAS FÍSICO-QUÍMICAS, MICROBIOLÓGICAS E SENSORIAIS DE EMBUTIDOS FERMENTADOS TIPO SALAME FORMULADOS COM DIFERENTES PROPORÇÕES DE CARNE CAPRINA E SUÍNA