Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings

Abstract

ABSTRACT The aim of this study was to evaluate the physicochemical characteristics of three formulations of smoked cooked linguiças, only differing in the lean meat used: (Formula 1 ― 100% ostrich meat; Formula 2 ― 50% ostrich meat + 50% pork; and Formula 3 ― 50% ostrich meat + 50% chicken), elaborated with ostrich meat trimmings. The formulas showed slightly higher moisture content (62.00-64.41%) than the maximum allowed in the legislation for cooked linguiças (60%) (Brasil, 2000). However, their protein content (19.99-22.14%) was at least 42% higher than the minimum required level (14%); the fat content (11.82-14.25%) was less than half the maximum permitted level (35%) in the same legislation, and at least 45% less than three well-known smoked cooked linguiça brands commercialized in Brazil; and the energy value (194.89-208.19 Kcal%) was at least 31% less than the same smoked linguiça brands; thus the three ostrich smoked linguiça formulas elaborated could be claimed "light" in fat content and energy value (European Union, 2006; Brasil, 2012). The present study showed that ostrich meat trimmings can be successfully used to elaborate healthy, "light", smoked cooked linguiças, competing in the market with traditional smoked cooked linguiças, and adding value in the ostrich meat chain.

Keywords

• struthio camelus
• umidade
• gordura
• proteína
• cinzas