Different contents of fat in pork-based nuggets: a sensorial perspective

Authors

DOI:

https://doi.org/10.33448/rsd-v10i1.11410

Keywords:

Meat product; Swine meat; Acceptability.

Abstract

With an increasingly busy lifestyle, consumers are looking for convenience, with products that are easy and quick to prepare. In this context, we highlight the restructured meat products breaded like nuggets. The study aimed to develop and evaluate nuggets made with pork by a sensory method. Three formulations with different concentrations of swine fat were prepared. The microbiological evaluation of the formulations was carried out, which did not present microbial contamination. The sensory acceptability assessment was conducted using a 9-point hedonic scale for the attributes softness, flavor, aroma, crispness, appearance, and overall impression of the product. Also, to assess the opinion of consumers regarding the product, a 5-point purchase intention test was applied. The results obtained show that the three samples obtained a score greater than or equal to 7 (I liked it regularly) by more than 90% of the judges. No score lower than 5 were attributed to the formulations, indicating low rejection of the products. Purchasing intentions were also high, with the percentage of judges indicating scores 4 and 5, corresponding to the terms “probably would buy” and “certainly buy” was 86.4, 81.8, and 84.5% for sample A, B, and C, respectively. The work showed that pork-based nuggets with different fat contents obtained excellent acceptability and purchase intention, presenting themselves as a potential alternative for insertion in the consumer market.

Author Biography

Clara Mariana Gonçalves Lima, Federal Institute of Northern Minas Gerais

Possui graduação em Engenharia de Alimentos pelo Instituto Federal do Norte de Minas Gerais - IFNMG (2016) e mestrado em Ciência dos Alimentos pela Universidade Federal de Lavras - UFLA (2019). Realiza doutoramento em Ciência dos Alimentos pela Universidade Federal de Santa Catarina - UFSC. Constitui membro efetivo da Sociedade Brasileira de Toxicologia - SBTox, membro convidado da Hispanic Organization of Toxicologists - HOT/Society of Toxicology - SOT e integra a Rede de Pesquisadores - RdP. Compôs o Conselho Consultivo de Ações de Popularização da Ciência (2018/2019) e o Comité Científico Internacional das Jornadas Chilenas de Salud Pública (2019/2020). Desenvolveu itens em Ciência e Tecnologia de Alimentos pela Universidade Federal de Juiz de Fora - UFJF (2018) e prestou serviços de consultoria industrial (2018).

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Published

11/02/2021

How to Cite

SOUZA, A. A. de .; BARBOSA, B. L. N. .; RODRIGUES, J. J. A. .; SILVA, L. M. de T. .; FIQUEIREDO, N. M. .; LIMA, C. M. G. .; NORA, F. M. D. .; VERRUCK , S.; SANTOS, T. M. dos .; RODRIGUES, M. A. dos S. .; CAETANO, D. . Different contents of fat in pork-based nuggets: a sensorial perspective. Research, Society and Development, [S. l.], v. 10, n. 1, p. e32710111410, 2021. DOI: 10.33448/rsd-v10i1.11410. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/11410. Acesso em: 6 mar. 2021.

Issue

Section

Agrarian and Biological Sciences