| Literature DB >> 23369952 |
F A P Silva1, D S Amaral, I C D Guerra, P S Dalmás, N M O Arcanjo, T K A Bezerra, E M Beltrão Filho, R T Moreira, M S Madruga.
Abstract
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.Entities:
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Year: 2013 PMID： 23369952 DOI： 10.1016/j.meatsci.2013.01.004
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209