Physical-chemical analysis of colonial sausage commercialized in Toledo, Paraná State and comparison with values provided by manufacturers - DOI: 10.4025/actascitechnol.v31i2.1389

Authors

  • Márcia Regina Simões UNIOESTE Author
  • Tiago Araujo Costa UNIOESTE Author
  • Michele Lima de Souza UNIOESTE Author
  • Juliana Cristina Holzbach UNIOESTE Author
  • Leandro de Bispo Carneiro Discente do curso de Quimica -UNIOESTE -Toledo-Paraná Author
  • Angela Maria Gubiani UNIOESTE Author

DOI:

https://doi.org/10.4025/actascitechnol.v31i2.1389

Keywords:

meat products, quality, protein, lipids

Abstract

Italian immigration in western Paraná State contributed to the development of small meat industries, such as Colonial sausage. Colonial sausage is one of the msot commercialized meat products in the region, so it has become necessary to evaluate their quality. Four different brands of colonial sausage produced in the region of Toledo, Paraná State, were evaluated in this work. Properties like moisture, ash, percentages of proteins and lipids were evaluated. There were great discrepancies among the presented values in the nutritional facts information and the values determined in this work. According to the composition of the colonial sausage and Brazilian legislation, all sausages can be classified as colonial sausage.

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Author Biography

  • Márcia Regina Simões, UNIOESTE
    Atualmente é professor adjunto da Universidade Estadual do Oeste do Paraná, em Toledo. Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Engenharia de Alimentos, atuando principalmente nos seguintes temas: secagem, desidratação, pescado, tilapia e tamb[em atua na area de planejamento experimental Currí­culo Lattes

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Published

2009-06-17

Issue

Vol. 31 No. 2 (2009)

Section

Food Technology

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I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal. 

The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.

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How to Cite

Simões, M. R., Costa, T. A., Souza, M. L. de, Holzbach, J. C., Carneiro, L. de B., & Gubiani, A. M. (2009). Physical-chemical analysis of colonial sausage commercialized in Toledo, Paraná State and comparison with values provided by manufacturers - DOI: 10.4025/actascitechnol.v31i2.1389. Acta Scientiarum. Technology, 31(2), 221-224. https://doi.org/10.4025/actascitechnol.v31i2.1389

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