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Sensory evaluation and shelf life of fresh pork loin sausage with different fatty acid profiles

Grant number: 21/13642-7
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): May 01, 2022
Effective date (End): December 31, 2022
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Aline Silva Mello Cesar
Grantee:Laura Woigt Pian
Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
Associated research grant:17/25180-2 - Effect of dietary oleic acid on fatty acid composition and inflammatory response profile in different tissues of pigs, AP.JP


Among the meat products processed from the meat of pigs most consumed and, therefore, best sold, we can highlight the fresh sausage. However, it is a product with a high proportion of fat in its composition, which has raised questions and aroused the interest of consumers in relation to its "healthy" characteristics, which include the fatty acid profile of this fat. In the case of pigs, the fatty acid composition can be altered through the diet given to the animals. Due to the fact that pigs are monogastric animals and that they present a direct relationship between the fatty acid profile of their diet and the profile of fatty acids deposited in their muscle and consequently in their meat, the present study aims to evaluate the physical characteristics -chemicals and lipids, color, pH, microbiological conditions, sensory parameters and to verify the acceptance and purchase intention by consumers of fresh sausage made from the meat of pigs fed with different sources of oil at three times (0, 7 and 14 days) of service life. For this, sausages made from the meat of animals that received three different oils in their diet during the growth and finishing phase and, also, meat purchased from a commercial establishment, representing the control treatment will be used. The oils and proportions added to the diet were 3% soybean oil (SOJ), 3% canola oil (CAN) and 3% fish oil (PEI), which were selected based on the different fatty acid profiles, that these oils have. The results obtained in this project are innovative and may provide relevant information for the industry and for consumers, who are looking for a different product with greater nutritional value.(AU)

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