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 Jul. 22];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))

References

1. Balog A, Almeida PICL. Ostrich (Struthio camellus) carcass yield and meat quality parameters. Rev Bras Ciênc Avic. 2007;9(4):215-20. [DOI:10.1590/S1516-635X2007000400002].

2. Balog A, Mendes AA, Almeida Paz ICL, Silva MC, Takahashi SE, Komiyama CM. Carne de avestruz: rendimento de carcaça e aspectos físicos e químicos. Ciênc Tecnol Aliment. 2008;28(2):400-7.

3. Poławska E, Marchewka J, Bagniwski E, Wójcik A. The ostrich meat - an updated review. I. Physical characteristics of ostrich meat. Anim Sci Pap Rep. 2011;9(1):5-18.

4. Feijó MBS, Mano SB, Jacob SC, Lethiais H, Moraes ML. Carne de avestruz (Struthio camellus): proposta de padronização nacional dos cortes e características da carne. Hig aliment. 2009;23(178/179):92-7.

5. Association of Official Analytical Chemists - AOAC. Official methods of analysis of AOAC International. 18 ed. Washington (DC): AOAC;2005.

6. Houben JH, Dijk A, Eikelenboom G, Hoving-Bolinkah AH. Effect of dietary vitamin E supplementation, fat level and packagins on coulor stability an lipid oxidation in micend beff. Meat Sci. 2000;55(3):331-6.

7. Solomon MB, Liu MN, Patel J, Paroczay E, Eastridge J, Coleman SW. Tenderness improvement in fresh or frozen/thawed beef steaks treated with hydrodynamic pressure processing. J Muscle Foods. 2008;19(1):98-109. [DOI: 10.1111/j.1745-4573.2008.00102.x].

8. Komiyama CM, Mendes AA, Sanfelice C, Canizeres MC, Roça RO, Takahashi SE, et al. Qualidade físico-química e sensorial da carne de peito de matrizes pesadas de descarte. Cien Rural. 2010;40(7):1623-9.

9. Flemming JS, Janzen SA, Endo MA. Rendimento de carcaças em linhagens comerciais de frangos de corte. Arch Vet Sci. 1999;4(1):61-3. [DOI: http://dx.doi.org/10.5380/avs.v4i1.3781].

10. Majewska D, Jakubowska M, Logocki M, Tarasewicz Z, Szczerbinska D, Karamuchi T, et al. Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influence by muscle. Food Chem. 2009;117(2):207-11. [DOI:10.1016/j.foodchem.2009.03.100].

11. Alonso-Calleja C, Martínez-Fernández B, Prieto M, Capita R. Microbiological quality of vacuum-packed retail ostrich meat in Spain. Food Microbiol. 2004;21(2):241-6. [DOI:10.1016/S0740-0020(03)00060-1].

12. Marks J, Stadelman W, Linton R, Schmieder H, Adams R. Tenderness analysis and consumer sensory evaluation of ostrich meat from different muscles and different aging times. J Food Qual. 1998;21(5):369-81. [DOI: 10.1111/j.1745-4557.1998.tb00529.x].

13. Hoffman LC, Fisher P. Comparison of meat quality characteristics between young and old ostriches. Meat Sci. 2001;59:335-7. [DOI: 10.1016/S0309-1740(01)00055-9].

14. Sales J, Hayes JP. Proximate, amino acid and mineral composition of ostrich meat. Food Chem. 1996;56(2):167-70. [DOI: 10.1016/0308-8146(95)00201-4].

15. Sanfelice C, Mendes AA, Komiyama CM, Cañizares MC, Rodrigues L, Cañizares GIL. Avaliação do efeito do tempo de desossa sobre a qualidade da carne de peito de matrizes pesadas de descarte. Acta Sci Anim Sci. 2010;32(1):85-92. [DOI: 10.4025/actascianimsci.v32i1.6128].

This work is licensed under a Creative Commons Attribution 4.0 International License.

Downloads

Download data is not yet available.

Most read articles by the same author(s)

Jailane de Souza Aquino, João Andrade da Silva, Total lipids, cholesterol and fatty acids composition of ostrich eggs: a methodological approach , Instituto Adolfo Lutz Journal - RIAL: Vol. 69 No. 4 (2010)
Joana Filomena Magalhães Leite, João Andrade da Silva, Tatiane Santi Gadelha, Carlos Alberto Gadelha, José Pinto de Siqueia Júnior, Nutritional value and antinutritional factors of foliaceous vegetable Talinum fruticosum , Instituto Adolfo Lutz Journal - RIAL: Vol. 68 No. 3 (2009)
Jailane de Souza Aquino, João Andrade da Silva, João Paulo Prado, José Marcelino de Oliveira Cavalheiro, Ostrich egg yolk constituents analyses after drying procedures by means of two dehydration methodologies , Instituto Adolfo Lutz Journal - RIAL: Vol. 67 No. 3 (2008)
Nilcimelly Rodrigues Donato, João Andrade da Silva, Maria José de Carvalho Costa, Mayara Queiroga Barbosa, Francisca Martins Bion, Edvaldo Vasconcelos de Carvalho Filho, Robson Cavalcante Veras, Isac Almeida de Medeiros, Use of Spirulina platensis for recovering rats under protein restriction diet feeding , Instituto Adolfo Lutz Journal - RIAL: Vol. 69 No. 1 (2010)
Érica Menezes Salvino, João Andrade da Silva, Enciane da Silva Nobrega, José Carlos do Nascimento, Maria José de Carvalho Costa, Janeeyre Ferreira Maciel, Microbiological, physical chemical and sensory characterization of the ostrich (Struthio camellus) meat burgers manufactured with fat substitute , Instituto Adolfo Lutz Journal - RIAL: Vol. 68 No. 1 (2009)
João Andrade da Silva, Elciane da Silva Nóbrega, Maria José de Carvalho Costa, Mayara Queiroga Barbosa, Edvaldo Vasconcelos de Carvalho Filho, Assessing the effect in young rats fed with ostrich meat hamburger and commercial beef hamburger, by analyzing the total cholesterol and lipoprotein fractions contents , Instituto Adolfo Lutz Journal - RIAL: Vol. 70 No. 3 (2011)