Author/Authors :
Silva، نويسنده , , F.A.P. and Amaral، نويسنده , , D.S. and Guerra، نويسنده , , I.C.D. and Dalmلs، نويسنده , , P.S. and Arcanjo، نويسنده , , N.M.O. and Bezerra، نويسنده , , T.K.A. and Beltrمo Filho، نويسنده , , E.M. and Moreira، نويسنده , , R.T. and Madruga، نويسنده , , M.S.، نويسنده ,
Abstract :
The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65 mg/100 g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.
Keywords :
Utilisation , Goat industry , Quality , Edible by-products
