Avaliação das características físico-químicas da carne de perna de avestruz (Struthio camelus) para produção de embutidos

Edvaldo Vasconcelos de Carvalho Filho; João Andrade da Silva

doi:10.53393/rial.2015.v74.33499

Vol. 74 No. 4 (2015), BRIEF COMMUNICATION

Vol. 74 No. 4 (2015)

Evaluation of physical-chemical characteristics of the meat of ostrich (Struthio camelus) leg for sausage production

BRIEF COMMUNICATION

https://doi.org/10.53393/rial.2015.v74.33499

Published 2016-08-26

Edvaldo Vasconcelos de Carvalho Filho⁺⁻
João Andrade da Silva⁺⁻

Edvaldo Vasconcelos de Carvalho Filho

Universidade Federal do Rio Grande do Norte, Faculdade de Ciências da Saúde do Trairi, Santa Cruz, RN

João Andrade da Silva

Universidade Federal da Paraíba, Departamento de Tecnologia de Alimentos, João Pessoa, PB

PDF (Português (Brasil))

Keywords

yield
quality
emulsifying capacity
texture

How to Cite

1.

Carvalho Filho EV de, Silva JA da. Evaluation of physical-chemical characteristics of the meat of ostrich (Struthio camelus) leg for sausage production. Rev Inst Adolfo Lutz [Internet]. 2016 Aug. 26 [cited 2024 Dec. 27];74(4):447-552. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/33499

Abstract

The quality of ostrich meat has been increased the interest of cattle breeders and consumers, not only for direct consumption, but also for producing sausages. The objective of this study was to analyze the yields and the physicochemical characteristics of the leg muscles of ostriches Gastrocnemius pars external, Fibulares Longus and Gastrocnemius pars internus, for producing sausages. The centesimal composition, objective color by CIElab system, pH, water activity, objective texture, emulsification capacity and water-absorbing ability were determined. The leg meat yield was of 87.27 %. Difference on the chemical composition was detected in Gastrocnemius pars internus muscle. After the muscles comminution, the mixture showed the average emulsification capacity of 136.40 mL of oil/0.5 g and the water absorption capacity of 55.63 %. This study demonstrates the effectiveness of ostrich leg meat in producing sausage.

https://doi.org/10.53393/rial.2015.v74.33499

PDF (Português (Brasil))

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