Aplicação de mix de ingredientes não alérgenos na elaboração de salsichas

Abstract

Resolution ANVISA/DC nº 26 of July 2, 2015 establishes the requirements for mandatory labeling of the main foods that cause food allergies. Among these ingredients, soy protein that is highly used in the meat industry is classified as a food allergen. In this way, their addition in meat products can limit the consumption of these or even promote health problems. The aim this study was to replace soy protein in sausages by mixes composed of cassava bagasse flour, collagen fiber and maltodextrin, in order to develop a meat product without allergenic ingredients. Only cassava bagasse flour had to be processed, while the other additives and ingredients were either donated or purchased commercially. As sausages were prepared to meet the Technical Regulation of Identity and Quality Standard for this product. Three formulations of sausages were prepared, one standard (with soy protein) and two soy protein isolates and added with different mixtures, F1 being added to mix 1 composed of 50% collagen fiber and 50% bagasse flour of manioc and F2, added to mix 2, composed of 66.66% of collagen fiber, 16.66% of maltodextrin and 16.66% of cassava bagasse flour. Physicochemical, microbiological and sensorial analyzes of the three formulations were performed. The analyzes of centesimal and microbiological composition complied with current legislation. The results for analyzes of composition centesimal and microbiological complied with current legislation. For the sensorial analyzes the results were satisfactory, with no significant difference between the samples, all the items (color, texture, taste, overall acceptance and purchase intention) F1 and F2, presented similar characteristics among themselves with notes 7.39 to 7.98 being with averages close as equivalent to I liked regularly and liked very much. Soy protein can be replaced without any technological and sensory damage by other ingredients highly available in the market, and in a safe way.