A carregar...
Publicação
Optimização de produtos reestruturados de carne de perna de borrego
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 169.34 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
Due to the decrease in consumption of ovine meat registered in the Spanish market, Oviso financed a
research study on the optimization of lamb legs commercialization, in order to transform them into a more
attractive product. As such, the restructured food technology was tried in order to obtain an added-value
lamb meat product obtained from pieces of low commercial value (due to the high concentration of
connective tissues, muscular reclamation, et cetera).
Nowadays, as a consequence of the increasing demand for minimally processed food, cold union
technology an interesting option for making raw restructured meat, ready to be commercialized in fresh
conditions. In this study, two cold union agents were used: transglutaminase and alginato.
The restructured lamb leg meat loafs were prepared and optimized for future industrial production. Two
alginate procedure were used (diluted in water - AlgH2O, and added without any previous dilution -
AlgPó) and in another, microbial transglutaminase with sodium caseinate (TG) as a binding agent (salt
free), in low temperature systems (4ºC). Physical, chemical and sensory parameters were determined by,
instrumental (TPS, Kramer and color) and chemical (fat, pH, humidity and protein) and sensory analysis
(tasters panel), respectively.
In conclusion the product obtained with alginatos directly added to the meat (AlgPó), showed better
physical, chemical and technological proprieties for further industrial production.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
ovine meat lamb legs physical-chemical characteristics transglutaminase alginate
Contexto Educativo
Citação
Mendes, Tomé de Freitas - Optimização de produtos reestruturados de carne de perna de borrego. Lisboa: ISA, 2011