The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.

Autor: Silva FA; Department of Food Engineering, Technology Centre, Federal University of Paraiba, Paraiba, Brazil. fabioandersonps@gmail.com, Amaral DS, Guerra IC, Dalmás PS, Arcanjo NM, Bezerra TK, Beltrão Filho EM, Moreira RT, Madruga MS
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2013 May; Vol. 94 (1), pp. 34-8. Date of Electronic Publication: 2013 Jan 15.
DOI: 10.1016/j.meatsci.2013.01.004
Abstrakt: The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65mg/100g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.
(Copyright © 2013 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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