Resumen

NASCIMENTO, Rafael Soares; FONSECA, Ana Beatriz Monteiro; FRANCO, Robson Maia  y  MIRANDA, Zander Barreto. Ostrich Brazilian sausage: physicochemical characteristics. Cienc. Rural [online]. 2012, vol.42, n.1, pp. 184-188. ISSN 0103-8478.  http://dx.doi.org/10.1590/S0103-84782012000100030.

Ostrich's meat has low contents of colestherol and intramuscular fat and high percentages of poliunsaturated fat acid -3 so it's known as a healthy red meat with consumer great acceptability. Considering that ostrich trim (meat resulting from boning) is considered a less noble part, three formulations of ostrich (trim) Brazilian sausage were produced. Physicochemical analyses and color evaluation (L*, a*, b*) were made to determine formulations' physicochemical characteristics and colorimetric profile. The physicochemical results of all formulations were in accord with the Brazilian legislation pattern's (BRASIL, 2000) and no differences (P>0,05) between formulations have been found except in the ash content, higher in mixed sausages. Differences (P>0,05) have been found also between the pH of the treatments, which increased with the heightening of the percentage of ostrich meat in formulation. The sausages formulated with 100% ostrich meat were darker and redder in appearance than the mixed ones. The mixed of ostrich, pork and chicken Brazilian sausage were the lightest. The Brazilian sausages prepared with ostrich meat, pure or mixed, are a viable option for production and sale, and can be placed in the market and compete with the traditional sausages with the prospect of being successful.

Palabras llave : ostrich; meat; brazilian sausage; physicochemical analyses; sausages.