Qualidade de produtos cárneos de ovinos alimentados com dietas contendo líquido da casca da castanha do caju (LCC).

Abstract

The objective of this work was to study the effect from the cashew nut shell liquid (CNSL) under the physical-chemical and sensory parameters of hamburgers and sausages produced from the meat of sheep fed with inclusion of CNSL in the diet. Forty animals were used, distributed in a completely randomized design with four treatments [(inclusion of CNSL in the lambs diet at levels 0; 7.5; 15 and 22.5 g / kg in dry matter (DM)) and ten repetitions per The inclusion of CNSL in the lambs' diet altered (P < 0.05) the moisture, protein, and lipid content of the sausages and reduced the ash content, but showed no effect (P > 0.05) on the proximate composition of hamburgers. There was no effect (P > 0.05) on cooking weight loss (CWL) , yield and water-holding capacity. The iron content increased (P < 0.05), while metamyoglobin (P < 0.05) and the formation of lipid peroxides and pH decreased, the luminosity, red, yellow and saturation indices were affected by the inclusion of CNSL in the lambs diet (P < 0.05). There was no effect on hardness (P > 0.05). However, there was a reduction (P < 0.05) of elasticity, chewability and cohesiveness. Inclusion of CNSL did not affect ( P > 0.05) the sensory attributes (flavor, softness, juiciness, sheep taste and odor, and global acceptance), but preference (P < 0.05) increased, with a greater acceptance by panelists for those products made from of the meat of lambs that consumed CNSL, regardless of the level of inclusion in the diet. It is recommended to include CNSL in up to 22.5 g / kg DM in the lambs diet, as it improves the chemical composition, color and texture indexes, which makes hamburgers and sausages from the meat of these lambs better accepted by consumers.