Avaliação das características físicas e aceitação sensorial de salsicha processada com fécula de mandioca (Manihot esculenta, Crantz) esterificada

Abstract

The starch is a non-meat emulsifiers most commonly used in embedded industry, especially cassava in its native state (succulent Manihot Crantz), however, this shape presents thermal instability compared to cycles of freezing and thawing and high tendency to retrogradation, which directly influence the quality of the final product. The modification of starch by esterification diminishes the gelatinization temperature and thus inhibits the retrogradation and syneresis. In this study we developed 3 sausage formulations, designated as A (native / pattern tapioca starch), B (cassava starch esterified by acetylation) and C (cassava starch esterified by malic acid). The sausages were characterized by physical analysis (pH, emulsion stability / EE) before cooking and after cooking (texture profile, weight loss by cooking-PPC, syneresis and objective color). Microbiological analyzes and formulations submitted to sensory acceptance were performed. It was observed that there was no significant difference between the pH value of the formulations. Sausages with esterified starch B (98.67%) and C (96.76%) showed better EE and differed from the formulation of native starch (70.56%). The values found for PPC were higher for sausages with native starch (1.22%) and differed from sausages with starch esterified by acetylation (0.52%) and malic acid (0.63%.). The syneresis was also higher for the sausages with native starch (14.78%) than for the sausages with esterified starch (5.16% and 8.80%). The sausages with esterified starch (B and C) had a better cohesiveness (0.70 and 0.67 respectively) and chewiness (195.14 and 187.56 respectively). And for the other texture profiles (TPA), the sample with malic acid showed a higher elasticity (2.54) and differed from samples A (1.90) and B (1.49) and the sample showed higher esterified by acetylation hardness (167.90 g). For certain objective color parameters there was no significant difference between samples. The sausages processed with esterified starch (B and C) showed better sensory acceptance in all attributes (color, flavor, texture and overall acceptability). The cassava starch modified by esterification (by acetylation and malic acid) developed sausages with better physical and sensory characteristics compared to native starch.