Quality measurements of cuiabana-type pork sausages added with brewing by-product flours

Karine Cássia Gomes de Campos; Ananda Karla Nascimento de Farias; Gisele Becker; Gabriela Cristina Silva de Britto; Willian Pinheiro Soares; Edgar Nascimento; Márcia Helena Scabora; Erika Cristina Rodrigues; Nágela Farias Magave Picanço; Rozilaine Aparecida Pelegrine Gomes de Faria

doi:10.1016/j.meatsci.2021.108441

Quality measurements of cuiabana-type pork sausages added with brewing by-product flours

Meat Sci. 2021 Sep:179:108441. doi: 10.1016/j.meatsci.2021.108441. Epub 2021 Jan 16.

Affiliations

¹ Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address: karine.cagoca@gmail.com.
² Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address: ananda_karla10@hotmail.com.
³ Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address: gisele_becker_6@hotmail.com.
⁴ Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address: gabrielac.silvabritto@gmail.com.
⁵ Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address: willian-s@hotmail.com.
⁶ Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address: edgar.nascimento@blv.ifmt.edu.br.
⁷ Technology School of Cuiabá (FATEC/SENAI), Avenida XV de Novembro, 303, CEP, 78020-301 Cuiabá, Mato Grosso, Brazil. Electronic address: marciascabora@gmail.com.
⁸ Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address: rodrigueserikac07@gmail.com.
⁹ Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address: nagela.picanco@blv.ifmt.edu.br.
¹⁰ Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address: rozilaine.faria@blv.ifmt.edu.br.

PMID: 33516578
DOI: 10.1016/j.meatsci.2021.108441

Abstract

The objective of this study was to evaluate the replacement of part of the pork from Cuiabana sausage by a brewery by-product on the physicochemical and microbiological properties during storage. Brewery by-product (BW) concentration influenced sausage colouration, with reduced luminosity, L*: 52.060 in the 6% (w/w) treatment compared to the 0% treatment controls (L*: 63.956). Titratable acidity showed higher (1.162 g/100 g) compared to the 0% treatment controls (1.093 g/100 g) of lactic acid. Proteins and total enzymatic fibers increased, 19.068 and 9.233 g/100 g of sample respectively. It was observed that the by-product did not interfere in the oxidation of the lipids and the best model to describe the oxidation of lipids is Van Bertalanffy model (P < 0.05). Escherichia coli and Staphylococcus sp. levels were within the prescribed limits and Listeria monocytogenes colonies were observed. The addition of by-products had no interference on the formation of oxidation compounds in the sausage and has increased fiber content.

Keywords: Brewing waste; Fresh sausage; Shelf life; Sustainability.

MeSH terms

Animals
Beer
Color
Food Microbiology
Food Storage
Hydrogen-Ion Concentration
Listeria monocytogenes / isolation & purification
Meat Products / analysis*
Meat Products / microbiology*
Swine
Thiobarbituric Acid Reactive Substances / analysis

Substances

Thiobarbituric Acid Reactive Substances