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Desenvolvimento e avaliação de novas formulações de salsichas Frankfurt
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De forma a dar resposta às exigências do mercado, o presente trabalho teve como principal objetivo desenvolver e avaliar do ponto de vista sensorial e do rendimento de produção três novas formulações de salsicha tipo Frankfurt: salsichas de porco e aves isentas de glúten, salsichas de aves com reduzido teor em gordura e enriquecidas em fibra e salsichas de peru enriquecidas em proteína. Este objetivo implicou o desenvolvimento de formulações à escala piloto e a sua afinação com base na avaliação sensorial realizada por um painel de provadores constituído por colaboradores da empresa. Depois deste processo as novas salsichas foram levadas a uma prova sensorial mais alargada em que participaram 30 provadores, que avaliaram a textura, sabor, aroma, sal, cor e aspeto geral das salsichas.
Das três formulações desenvolvidas, duas, a salsicha com reduzido teor em gordura e enriquecida em fibra e a salsicha enriquecida em proteína, tiveram sucesso e já se encontram atualmente disponíveis no mercado. No caso da salsicha sem glúten não se conseguiu obter uma formulação com uma textura satisfatória, uma vez que ficou demasiado granulosa.
Outro dos pontos estudados passava pela avaliação da perda de peso durante o cozimento e pelo ganho de peso após a colocação em salmoura. Este ponto reveste-se da maior importância para garantir a correta correspondência entre o peso escorrido do produto e o peso afixado na embalagem. A verificação efetuada foi importante para aumentar o conhecimento sobre o comportamento das formulações em
desenvolvimento e para garantir o cumprimento das margens estabelecidas para os produtos já comercializados.
In order to respond to market demands, the main objective of this work was to develop and evaluate, from a sensory and production yield point of view, three new frankfurter formulations: gluten-free sausages, low-fat and fiber-enriched poultry sausages and protein-enriched turkey sausages. This objective implied the development of pilot-scale formulations and their fine-tuning based on the sensory evaluation carried out by a panel of tasters made up of company employees. After this process, the new sausages were taken to a broader sensory test, in which 30 tasters participated, who evaluated the sausage's texture, taste, flavor, salty taste, color and general appearance. Of the three formulations developed, two, the low-fat and fiber-enriched poultry sausages and the protein-enriched turkey sausages, were successful and are already available on the market. In the case of the gluten-free sausage, it was not possible to obtain a texture with a satisfactory texture, as it was too grainy. Another of the points studied involved the assessment of weight loss during cooking and weight gain after placing in brine. This point is of utmost importance to ensure the correct correspondence between the drained weight of the product and the weight affixed on the packaging. The verification carried out was important to increase knowledge about the behavior of the formulations under development and to guarantee compliance with common margins for products already on the market.
In order to respond to market demands, the main objective of this work was to develop and evaluate, from a sensory and production yield point of view, three new frankfurter formulations: gluten-free sausages, low-fat and fiber-enriched poultry sausages and protein-enriched turkey sausages. This objective implied the development of pilot-scale formulations and their fine-tuning based on the sensory evaluation carried out by a panel of tasters made up of company employees. After this process, the new sausages were taken to a broader sensory test, in which 30 tasters participated, who evaluated the sausage's texture, taste, flavor, salty taste, color and general appearance. Of the three formulations developed, two, the low-fat and fiber-enriched poultry sausages and the protein-enriched turkey sausages, were successful and are already available on the market. In the case of the gluten-free sausage, it was not possible to obtain a texture with a satisfactory texture, as it was too grainy. Another of the points studied involved the assessment of weight loss during cooking and weight gain after placing in brine. This point is of utmost importance to ensure the correct correspondence between the drained weight of the product and the weight affixed on the packaging. The verification carried out was important to increase knowledge about the behavior of the formulations under development and to guarantee compliance with common margins for products already on the market.
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Salsichas tipo Frankfurt Desenvolvimento de formulações perda de peso durante o processamento análise sensorial