Abstract
Abstract The present study aimed to evaluate the effects of barley malt pomace addition on the characteristics of fresh pork sausages over 10 days of storage. Four fresh sausage formulations were elaborated, one with no addition of barley malt pomace (control formulation), and the other three elaborated with 3%, 6%, and 9% of pomace. The sausages were submitted to physicochemical analyses to determine ash, moisture, protein, lipid, carbohydrate, and raw fiber contents, water activity, pH, peroxide indices, and energetic value. Additionally, texture and color technological analysis and sensory analysis were performed. Sausages with 3% of malt pomace presented a protein content of 17.10% on the 10th day of storage, and raw fiber content of 2.00%; while in the control formulation these contents were 16.59% and 0.77%, respectively, with a significant difference (p ≤ 0.05) between samples, representing an increase in product nutritional value. In the hardness analysis, the control formulation had a value of 13.99 N and the formulation with 3% of pomace of 10.11 N, which shows that sausages with the addition of pomace are not as hard. In the sensory analysis, the control formulation showed about 80% acceptability in all attributes, the sausage with 3% of malt pomace had an acceptability index higher than 80% for the attribute 'global acceptance', the sausage with 6% of pomace had an index of approximately 70% and the formulation with 9% showed acceptability index of approximately 64% for the attribute 'global acceptance'. The addition of 3% of malt pomace to the sausage was the best alternative, since it had good acceptance by consumers, and provided an increased nutritional value. Our results show that the use of malt pomace in meat products is a viable alternative that helps to reduce production costs and aids in solving an environmental issue.
Highlights
Several agro-industrial residues can be used in the production of fresh sausage, among these residues are those generated by the brewing industry
Color analysis was performed using a colorimeter (Konica Minolta CM-5, Hino-shi, Tokyo, Japan) and physicochemical analyses of ash, moisture, proteins, lipids, carbohydrates, water activity, and energetic value were performed according to the methodologies described by Adolfo Lutz Institute (Instituto Adolfo Lutz, 2008) and the raw fiber content was performed according to the methodology described by the Association of Official Analytical Chemists (Association of Official Analytical Chemists, 2012)
The results of the present study showed that malt pomace is a viable alternative to be used in meat products
Summary
Several agro-industrial residues can be used in the production of fresh sausage, among these residues are those generated by the brewing industry. According to the Brazilian Association of the Brewery Industry (Associação Brasileira da Indústria da Cerveja, 2018), the brewery sector is responsible for 1.6% of the Brazilian Gross Domestic Product (GDP) and 14% of the national processing industry. As described in the Brazilian legislation (Brasil, 2009), beer is a drink that results from the alcoholic fermentation of the brewing wort, derived from barley malt and drinkable water, due to the action of yeast and the addition of hop. Hop, which is responsible for the bitter taste and the aroma typical of beer, and yeast, which acts in the fermentation process to produce ethanol, are other essential ingredients in beer production (Morado, 2017; Santos et al, 2013)
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