Optimização de produtos reestruturados de carne de perna de borrego

• Author(s): Mendes, Tomé Freitas
• Date: 2011
• Persistent ID: http://hdl.handle.net/10400.5/4031
• Origin: Repositório da UTL
• Subject(s): ovine meat; lamb legs; physical-chemical characteristics; transglutaminase; alginate
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Vicente, Maria Suzana Ferreira Dias; Carrascal, Jorge Ruíz
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

Due to the decrease in consumption of ovine meat registered in the Spanish market, Oviso financed a research study on the optimization of lamb legs commercialization, in order to transform them into a more attractive product. As such, the restructured food technology was tried in order to obtain an added-value lamb meat product obtained from pieces of low commercial value (due to the high concentration of connective tissues, muscular reclamation, et cetera). Nowadays, as a consequence of the increasing demand for minimally processed food, cold union technology an interesting option for making raw restructured meat, ready to be commercialized in fresh conditions. In this study, two cold union agents were used: transglutaminase and alginato. The restructured lamb leg meat loafs were prepared and optimized for future industrial production. Two alginate procedure were used (diluted in water - AlgH2O, and added without any previous dilution - AlgPó) and in another, microbial transglutaminase with sodium caseinate (TG) as a binding agent (salt free), in low temperature systems (4ºC). Physical, chemical and sensory parameters were determined by, instrumental (TPS, Kramer and color) and chemical (fat, pH, humidity and protein) and sensory analysis (tasters panel), respectively. In conclusion the product obtained with alginatos directly added to the meat (AlgPó), showed better physical, chemical and technological proprieties for further industrial production.