Autenticidad de salchichas de carne de ovino y caprino

• A. Leite ; S. Rodrigues ^[1] ; K. Paulos ; A.F. Oliveira ^[1] ; E. Pereira ; A. Teixeira
  1. [1] Instituto Politécnico de Bragança

     Instituto Politécnico de Bragança

     Bragança (Sé), Portugal

     
  2. [2] Universidade de Trás-os-Montes e Alto Douro

     Universidade de Trás-os-Montes e Alto Douro

     Vila Real (São Pedro), Portugal

     
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 724-726
• Idioma: español
• Títulos paralelos:
  • Authenticity sausages sheep and goat meat
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • The aim of this work was to contribute to the fabrication of a new of product, a fresh sausage based on meat from culled sheep and goat animals as a way to give added value to animals with very low marketing price. A total of 280 animals, 140 ewes and 140 goats were slaughtered, during seven months. The fabrication of sausages was carried out at a local industry and two samples of goat and sheep sausages were taken every month. Laboratory analyses of all parameters were made by triplicate. Concerning the fatty acids profile, it was checked that the main fatty acids (oleic acid (C18:1), palmitic acid (C16:0), stearic acid (C18:0) and linolenic acid (C18:2)), influenced the different fractions which characterize them (monounsaturated fatty acids (MUFA), saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA). Fatty acids profile could be also used as authentication tools for further monitoring and fraud detection in this kind of traditional food product.