The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.
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.
Department of Food Engineering, Technology Centre, Federal University of Paraiba, Paraiba, Brazil. fabioandersonps@gmail.com
F A P
FA
Silva
D S
DS
Amaral
I C D
IC
Guerra
P S
PS
Dalmás
N M O
NM
Arcanjo
T K A
TK
Bezerra
E M
EM
Beltrão Filho
R T
RT
Moreira
M S
MS
Madruga
D000003:Abattoirs; D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D003258:Consumer Behavior; D004032:Diet; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D005228:Fatty Acids, Essential / Q000032:analysis*; D006041:Goats; D006801:Humans; D007501:Iron / Q000032:analysis*; D008460:Meat; D008461:Meat Products / Q000032:analysis* / Q000592:standards
D000596:Amino Acids; D004041:Dietary Fats; D004044:Dietary Proteins; D005228:Fatty Acids, Essential; D007501:Iron