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Desenvolvimento de um novo produto - Fiambre de perú sem alergénios
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Nas últimas décadas, a prevalência de alergias alimentares tem vindo a aumentar, espe-
cialmente nos países desenvolvidos, sendo estas doenças já consideradas um problema de
saúde pública.
Este trabalho teve como objectivo desenvolver um fiambre de peru sem alergénios,
avaliando o impacto do uso de ingredientes livres de alergénios no produto final, tanto a
nível nutricional como físico-químico e microbiológico. Determinou-se ainda o tempo de
vida útil, assim como a aceitabilidade e preferência sensorial por parte de um painel de
provadores.
Os resultados demonstram que os protótipos sem alergénios desenvolvidos obtiveram
melhores pontuações que o fiambre com alergénios em todos os parâmetros da análise
sensorial, especialmente em termos de sabor, textura (boca) e intenção de compra. As
duas principais observações realizadas à primeira iteração do protótipo foram a existência
de imperfeições estéticas, nomeadamente a predominância das fibras da carne e a falta de
homogeneidade da cor. Tal foi solucionado através de uma picagem mais fina e do aumento
dos tempos de mistura, permitindo a melhor incorporação do sal nitrificante na carne e
resultando num aspecto mais uniforme. A remoção da proteína de soja como ingrediente,
tende a resultar na perda de humidade, devido à sua capacidade de retenção de água. Este
efeito pode ser colmatado através de um tratamento térmico com uma taxa de aquecimento
mais lenta, facto que se comprovou na análise de teor de humidade.
During the last decades, the prevalence of food allergies has been increasing, especially in developed countries, where these diseases are already considered a public health issue. The aim of this work was to develop a turkey ham without allergens, allowing the evaluation of the impact of allergen-free ingredients on the final product, both in terms of nutritional and physicochemical and microbiological properties. The shelf life was also determined, as well as the acceptability and sensorial preference by a panel of tasters. The developed allergen-free prototypes performed better than the ham with allergens in all sensory analysis parameters, especially in terms of flavor, texture (mouthfeel), and purchase intent. The main observation was that of the existence of aesthetic imperfections in the first prototype iteration, due to the predominance of meat fibers and the lack of color homogeneity. This was solved through the use of a finer grind coupled with increased mixing times, which allowed for better incorporation of the nitrate salt in the meat, ultimately resulting in a more uniform appearance. Usually, the removal of soy protein as an ingredient tends to result in moisture loss, due to its water holding capacity. To overcome this effect, we subjected the prototype to a thermal treatment with a slower heating rate, as demonstrated in the moisture content analysis.
During the last decades, the prevalence of food allergies has been increasing, especially in developed countries, where these diseases are already considered a public health issue. The aim of this work was to develop a turkey ham without allergens, allowing the evaluation of the impact of allergen-free ingredients on the final product, both in terms of nutritional and physicochemical and microbiological properties. The shelf life was also determined, as well as the acceptability and sensorial preference by a panel of tasters. The developed allergen-free prototypes performed better than the ham with allergens in all sensory analysis parameters, especially in terms of flavor, texture (mouthfeel), and purchase intent. The main observation was that of the existence of aesthetic imperfections in the first prototype iteration, due to the predominance of meat fibers and the lack of color homogeneity. This was solved through the use of a finer grind coupled with increased mixing times, which allowed for better incorporation of the nitrate salt in the meat, ultimately resulting in a more uniform appearance. Usually, the removal of soy protein as an ingredient tends to result in moisture loss, due to its water holding capacity. To overcome this effect, we subjected the prototype to a thermal treatment with a slower heating rate, as demonstrated in the moisture content analysis.
Descrição
Palavras-chave
Alergénios Avibom Fiambre Peru Soja