Dados do Trabalho

Título

NUTRITIONAL AND PHYSICOCHEMICAL CHARACTERIZATION OF FRESH AND FREEZE-DRIED PORCINE TONGUES

Introdução

The yield in organs, glands and white viscera corresponds to 3.67% of the pig's weight, with the tongue being responsible for 0.37% of their yield. This value is quite relevant, considering the daily production of pork in Brazil. Furthermore, a sustainable future depends on good waste management. In this sense, the study of by-product potentials is essential in the food industry.

Material e Métodos

Thus, this work characterized fresh and freeze-dried porcine tongue in terms of physicochemical and microbiological characteristics. For this, the porcine tongue was obtained from a slaughterhouse with a federal inspection service, after slaughter. The sample was sent to the laboratory through a thermal box, containing ecological ice, where, after cleaning and grinding, physical-chemical and microbiological analyses were carried out on the fresh viscera. While the tongue was freeze-dried (48 hours, ~0.14 mmHg, -50 ºC), to determine moisture parameters, water activity (Aw), color, density, hygroscopicity and particle size.

Resultados e Discussão

The proximate composition of fresh porcine tongue presented approximately 69.73% moisture, 17.13% protein, 3.95% ash, 7.29% carbohydrates and 1.90% lipids. The instrumental color obtained was L*= 24.25, a*= 9.76, b*= 6.03, pH 5.60 and Aw 0.98 at an average temperature of 23.7 ºC. A value of 4.019 log CFU.g-1 was observed in the count of mesophilic microorganisms, considered adequate according to ANVISA Normative Instruction No. 161, of 07/01/2022. The freeze-dried viscera showed a reduction in moisture (3.64%) and Aw (0.32; 21.3 ºC) and changes in color (L*= 22.65; a*= 6.26 e b*= 9.55), with ΔE= 5.2154, with a visual perception of color change, changing the color of the product to a lighter color, with a decrease in red. The product obtained was slightly hygroscopic (10.21%). The bulk density obtained was 446.91 kg/m3, while the granulometry of the freeze-dried tongue was characterized as a granular solid, with a Sauter diameter of 0.657.

Conclusão

In summary, it was concluded that porcine tongue presented conditions and has potential for use in different applications in foods intended for feeding humans and non-ruminant animals. However, the use of pre-treatments for microbiological decontamination that reduce the microbial load in the viscera should be considered.