Desenvolvimento de reestruturado empanado de carne de avestruz e colágeno em fibra como substituto de gordura

Abstract

Among the meat products that may be made from ostrich meat, stand out breaded restructured. Considering that conventional breaded meat products have a high fat content, the development of a batter containing ostrich meat and using collagen fiber as a fat substitute is an opportunity to offer the consumer a breaded product with lower fat content. Thus, this study aimed to develop and evaluate the sensory, physical and physicochemical characteristics of a restructured meat product fingers, drawn from the use of smaller cuts commercial value of ostrich meat (Struthio camelus) using collagen fiber as fat replacer. The study was divided into two experiments. The first experiment consisted in product development restructured fingers, by determining the best formulations for experimental design (Response Surface Methodology), matching levels of the independent variables: ostrich meat and collagen fiber, considering as dependent variables the acceptance criteria sensory and instrumental hardness (shear force). The second experiment consisted of the evaluation of sensory characteristics (sensory hardness, acceptance, purchase intent, preference and consumer expectations), physical (instrumental hardness) and physicochemical (chemical composition and analysis of molecular interactions by infrared spectroscopy) of the formulations selected in the first experiment. The formulation prepared with 78.00% of ostrich meat and 3.43% collagen fiber showed lower sensory hardness, good acceptance, positive purchase intent and high consumer expectations, and desirable values of instrumental hardness, higher content of protein and lower fat content, and an indication that it may be a good alternative consumption for ostrich meat.