Physical-chemical analysis of colonial sausage commercialized in Toledo, Parana State and comparison with values provided by manufacturers/Analise fisico-quimica de linguicas coloniais comercializadas no municipio de Toledo, Estado do Parana e comparacao com valores fornecidos pelos fabricantes

Italian immigration in western Parana State contributed to the development of small meat industries, such as Colonial sausage. Colonial sausage is one of the most commercialized meat products in the region, so it has become necessary to evaluate their quality. Four different brands of colonial sausa...

Full description

Saved in:
Bibliographic Details
Published inActa scientiarum. Technology Vol. 31; no. 2; p. 221
Main Authors Simoes, Marcia Regina, Costa, Tiago Araujo, de Souza, Michele Lima, Holzbach, Juliana Cristina, Carneiro, Leandro de Bispo, Gubiani, Angela Maria
Format Journal Article
LanguageSpanish
Published Universidade Estadual de Maringa 01.04.2009
Online AccessGet full text

Cover

More Information
Summary:Italian immigration in western Parana State contributed to the development of small meat industries, such as Colonial sausage. Colonial sausage is one of the most commercialized meat products in the region, so it has become necessary to evaluate their quality. Four different brands of colonial sausage produced in the region of Toledo, Parana State, were evaluated in this work. Properties like moisture, ash, percentages of proteins and lipids were evaluated. There were great discrepancies among the presented values in the nutritional facts information and the values determined in this work. According to the composition of the colonial sausage and Brazilian legislation, all sausages can be classified as colonial sausage.
ISSN:1806-2563
1807-8664
DOI:10.4025/actascitechnol.v31i2.1389