Microbiological and nutritional quality of the goat meat by-product "sarapatel".
Goat "sarapatel" is a product made from blood and viscera. For the first time, the microbiological and nutritional quality of "sarapatel" samples (n=48) sold under different conditions (in street markets, butcher shops, and supermarkets under refrigeration, frozen or at room temperature) was evaluated. Goat "sarapatel" is a nutritive food, with each 100 g providing, on average, 72 g of moisture, 2 g of ash, 18 g of protein, 9 g of lipids, 2 g of carbohydrates, 282 mg of cholesterol, and high amounts of unsaturated fatty acids and essential amino acids. The analysis of the "sarapatel" samples shows that none of them contain Salmonella spp. or L. monocytogenes. High counts (>104) of total coliforms, thermotolerant coliforms, and sulfite-reducing Clostridium were detected, and coagulase-positive Staphylococcus was found in 31.25% of samples. The storage conditions evaluated (refrigeration, frozen or at room temperature) did not affect the physicochemical quality of the "sarapatel"; however, the unsatisfactory microbiological quality indicates that it is necessary to improve the health-sanitary aspects of the processing and sale of this product.
Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (UFPB), João Pessoa CEP 58051-900, PB, Brazil. luciana-vet@uol.com.br.
Luciana
L
Brasil
Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (UFPB), João Pessoa CEP 58051-900, PB, Brazil. angelalimas@gmail.com.
Angela
A
Queiroz
Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (UFPB), João Pessoa CEP 58051-900, PB, Brazil. josevan.ufpb@yahoo.com.br.
Josevan
J
Silva
Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (UFPB), João Pessoa CEP 58051-900, PB, Brazil. taliana.kenia@hotmail.com.
Taliana
T
Bezerra
Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (UFPB), João Pessoa CEP 58051-900, PB, Brazil. narciza_moa@hotmail.com.
Narciza
N
Arcanjo
Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (UFPB), João Pessoa CEP 58051-900, PB, Brazil. magnani2@gmail.com.
Marciane
M
Magnani
Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (UFPB), João Pessoa CEP 58051-900, PB, Brazil. evandroleitesouza@hotmail.com.
Evandro
E
Souza
Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (UFPB), João Pessoa CEP 58051-900, PB, Brazil. msmadruga@uol.com.br.
Marta
M
Madruga
D000601:Amino Acids, Essential / Q000032:analysis / Q000737:chemistry; D000818:Animals; D002784:Cholesterol / Q000032:analysis / Q000737:chemistry; D003013:Clostridium / Q000302:isolation & purification; D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry; D005231:Fatty Acids, Unsaturated / Q000032:analysis / Q000737:chemistry; D005516:Food Microbiology; D061353:Food Storage; D006041:Goats; D006801:Humans; D008089:Listeria monocytogenes / Q000302:isolation & purification; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D012475:Salmonella / Q000302:isolation & purification; D013210:Staphylococcus / Q000302:isolation & purification
D000601:Amino Acids, Essential; D004044:Dietary Proteins; D005231:Fatty Acids, Unsaturated; D002784:Cholesterol