Estabilidade de linguiça frescal elaborada com carne de caprinos de descarte sem adição de gordura sob armazenamento refrigerado.

O presente trabalho objetivou avaliar a viabilidade de producao de linguica frescal elaborada com carne caprina de animais de descarte, sem adicao de gordura suina na formulacao, e determinar a estabilidade quimica e microbiologica deste produto durante o armazenamento a temperatura de 5oC. As amostras foram avaliadas apos 0, 7, 14, 21, 28, 35 e 42 dias de armazenamento refrigerado quanto aos parâmetros de oxidacao lipidica, pH e qualidade microbiologica. A composicao centesimal foi analisada logo apos a elaboracao O produto apresentou umidade acima do limite maximo estabelecido pelo padrao de identidade e qualidade para linguicas. Nao foram constatadas alteracoes significativas (p>0.05) com relacao a oxidacao lipidica nem com relacao aos parâmetros microbiologicos avaliados. A utilizacao de carne caprina proveniente de animais de descarte na elaboracao de linguica frescal mostrou-se viavel, resultando em um produto carneo estavel para os parâmetros analisados ate 35 dias de armazenamento refrigerado. Chemical and microbiological stability of fresh sausages without fat addition elaborated with meat from discarded goat and stored under refrigeration. Abstract: The use of goat meat from discarded old animals in the manufacture of fresh sausages made without addition of pork fat was investigated to evaluate its chemical and microbiological stability under refrigeration storage at 5°C. Samples are analyzed at 0, 7, 14, 21, 28, 35 and 42 days of refrigeration storage in relation to microbiological, fat oxidation and pH parameters. The chemical composition was performes as soon as the sausages were produced. The product presented the level of moisture above the maximum limit settled by the legislation. The sausages were stable during the refrigeration storage in relation to lipid oxidation and microbiological growth. The use of goat meat from discarded animals showed to be a viable alternative, goat sausages present stability in relation to analyzed parameters until 28 days under refrigeration storage.