1Higher Polytechnic Institute of Gaza, College of Agriculture, Mozambique
2Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul
3Center for Dryland Agriculture, Bayero University Kano, Nigeria.
American Journal of Food Science and Technology.
2023,
Vol. 11 No. 3, 96-103
DOI: 10.12691/ajfst-11-3-3
Copyright © 2023 Science and Education PublishingCite this paper: António Elísio José, Heloisa Helena Chaves Carvalho, Rafael Francisco Nanelo, Philippa Nomagugu Ncube, José Maria Wiest. Production and Microbiological and Sensory Quality of Food Based on Sheep (
Ovis aries) Meat in an Agro-Ecological Family Farm.
American Journal of Food Science and Technology. 2023; 11(3):96-103. doi: 10.12691/ajfst-11-3-3.
Correspondence to: António Elísio José, Higher Polytechnic Institute of Gaza, College of Agriculture, Mozambique. Email:
aelisiojose@gmail.comAbstract
A study was conducted to assess the hygienic and sanitary practices as well as the microbiological and sensory quality of sausages produced on an agroecological family farm located in the Quilombola Remnant Community of Limoeiro in the district of Bacopari, in the municipality of Palmares do Sul, on the Northern coast of Rio Grande do Sul in Brazil. Six different formulations of produced from fresh and smoked sheep meat using different spices from locally available resources were evaluated. Physicochemical and nutritional analyses, and microbiological tests and sensory analysis of the Hedonic Scale type were carried out to determine the nutritional value, the hygienic-sanitary quality and the level of acceptance of the final products. The production process was assessed using a list of 30 elements, subdivided into 3 groups based on the RDC 275/2002 – ANVISA for good manufacturing practices. About the physicochemical and nutritional characteristics, it was observed that the smoked products had higher levels of protein and lipids compared to the fresh ones, and the linguiça had greater acceptance than the salsichões. All the final products met the hygienic and sanitary standards required by law and the percentage of non-compliance was 10.1% for handling of the products. The property was classified under the regular group with a compliance of 54.3%. The handlers showed to have basic knowledge about good manufacturing practices for meat products.
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