Características físico-químicas e qualidade microbiológica de linguiça colonial produzidas e comercializadas na região do sudoeste do Paraná

Abstract

Fermented formed meat products have shown growth in consumption and in production in the last few years, becoming popular in Brazil. Among these types of food, are home produce sausages, which largely consumed due to large market presence and low prices. Home produce are not usually standardized with regards to the fabrication process; they do not conform to the legislation in essential parameters for safe consumption. Therefore, physicochemical and microbiological methods were used to evaluate the nutritional and microbiological characteristics of home produce sausages. These are from five factories in the southeast region of Paraná. The sausages are wrongly named by the producers as smoked Italian salami, home produce salami or salamito. The results of some physicochemical parameters are do not conform with the legislation. The home produce salami does not conform to the legislation with regard to carbohydrate content and residual nitrite, except in one sample. The Italian salami did not conform to the legislation with regard to humidity content and residual nitrite. The salamito did not conform to the legislation with regard to humidity content, crude protein and residual nitrite. The microbiological results were according to the legislation with regard to Salmonella sp., thermotolerant coliforms (45 oC), and Staphylococcus aureus coagulase-positive. Given the diversity of physicochemical results, some of which are in disagreement with the legislation, there is a need for increased inspection so as to guarantee product quality.