Avaliação sensorial de salame tipo italiano com substituição parcial do toucinho por farinha de linhaça dourada

Abstract

The consumer market of salami is great in Brazil, however, due to the consumers’ search for healthy products it is possible that its consumption be reduced due to its high content of fat, 100 g of raw pork backfat presents 73 mg of cholesterol. In salami, pork backfat is employed to achieve the desired firmness and texture of the product. Foods such as flaxseed present bioactive compounds, being a potentially attractive functional food to modulate cardiovascular risk. The objective of this study was to investigate the drying of salami during maturation and sensory evaluate different types of Italian type salami made with partial replacement of pork backfat for golden flaxseed flour in order to improve the nutritional content of the food and increase their consumption by consumers seeking healthier diets. The preparation of formulations followed a standard procedure for the preparation of Italian type salami following the Good Manufacturing Practices and the Identity and Quality Standard for this product. Salami were produced using standard formulation containing 17.49% of pork backfat, and three formulations in which the mass of pork backfat was replaced by 2%, 5% and 10% (relative to the total weight of the formulation) of golden flaxseed flour. Microbiological analysis of the products were conducted and it was verified that all formulations were within the parameters required by Brazilian law. The sensory analysis performed with 95 untrained panelists using a hedonic scale of nine points, applied to the attributes color, texture, flavor and overall acceptance of the products showed that replacing 2% of pork backfat for golden flaxseed flour did not affect the sensory parameters of the product compared with the standard formulation. The research of intention to purchase the different salami formulations showed that replacing 2% of pork backfat for golden flaxseed flour did not affect the consumers buying intention. In addition instrumental texture and color were evaluated being verified that the substitution of 2% of the mass of pork backfat by golden flaxseed flour did not significantly affect the texture and L* and a* values of the product when compared with the standard formulation. The drying kinetics of salami pieces during the maturation period was evaluated by successive weighing of the samples, showing that the moisture content of the samples decreased continuously during drying. The second Fick’s Law did not represent the experimental data, since the coefficients of determination resulted close to zero. It was concluded that it is possible to produce salami replacing 2% of the mass of pork backfat for golden flaxseed flour, as this formulation did not result in sensory differences perceptible by the panelists and did not cause significant differences in texture and color (parameters L* and a*) of the samples when compared to the standard formulation.