| dc.description.abstract | The productive chain of goats is an activity that has great cultural, social and economic importance. The meat of older goat has sensory properties that difficult its commercialization, for that reason, seeking viable alternatives to the implementation of these meats in the consumer market. The making of fermented sausages provides alternatives to use older goat meats, because the use of starter cultures guarantees the elaboration of products with shorter fermentation time, greater flavor stability, smell and texture, and it prolongs product shelf life. The research´s objective was verify the use effect of starter cultures on fermented sausages elaborated with goat meat of discard evaluating its effects on the physical, chemical and sensorial characteristics. As of the fermented sausage were determined by Tukey averages comparison test, physical chemical characteristics, pH, color, weight loss, texture, chemical composition. To sensory acceptance, was realized the buy intention test and the ideal profile test. The ideal profile test was evaluated through ACP (Principal Component Analysis) and cluster formation. The parameters of proximal chemical composition presented with adequate values, required by the legislation. The parameters of pH, color, weight loss didn´t present significant difference (p 0.05) between the use or non- use of culture starter. Regarding the evaluation of the texture profile, a significant difference (p> 0.05) was observed in the parameters hardness, guminess and chewability at the 7th day of preparation of the sausage. Regarding the analysis of shear force, no significant difference (p> 0.05) was observed between treatments. To the sensorial analysis of ideal profile it was verified that the product did not reach the profile desired by the consumer. However, for the intention of purchase test the sample of fermented sausage elaborated using culture starter presented 75.47% of acceptance. Thus, a fermented sausage made with goat meat with good physical and chemical characteristics and acceptance was obtained, but it does not require further improvement and study as the characteristics of a desirable fermented sausage. | |
