Caracterização físico-quimica e perfil lipídico de Morcelas produzidas e comercializadas no estado do Rio Grande do Sul-Brasil

Cristiane Ayala de  Oliveira; Alcinéia de Lemos Souza  Ramos; Monalisa Pereira Dutra  Andrade; Rodrigo de Araújo  Soares; Eduardo Mendes  Ramos

doi:10.31416/rsdv.v6i3.108

Authors

Cristiane Ayala de Oliveira IFSertãoPE http://orcid.org/0000-0003-3552-4229
Alcinéia de Lemos Souza Ramos Universidade Federal de Lavras http://orcid.org/0000-0001-5510-5131
Monalisa Pereira Dutra Andrade Universidade Federal do Vale do Jequitinhonha e Mucuri http://orcid.org/0000-0002-5977-3716
Rodrigo de Araújo Soares IFSertãoPE http://orcid.org/0000-0003-2900-0373
Eduardo Mendes Ramos Universidade Federal de Lavras http://orcid.org/0000-0002-8240-8151

DOI:

https://doi.org/10.31416/rsdv.v6i3.108

Keywords:

Regional Products, Use, Blood, Built-in, Chorizo

Abstract

This study aimed to evaluate the physical and chemical characteristics of Morcelas produced and marketed in the
state of Rio Grande do Sul, Brazil. Two traditional types of Morcela were collected in the retail market, the latter
being the only ones produced on an industrial level. The following determinations were made on the products:
centesimal composition; water activity (Aw); pH; chloride content; residual nitrite; total heme pigments (PHT);
nitrous heme pigments (NHP); mineral content; analysis of lipid profile and texture profile. Significant differences (P
<0.05) were observed between the two types of morzes studied, only for the determination of residual nitrite,
pigments and minerals. It was found that, despite similar denominations, Morcela Branca and Morcela Preta are
different products, both in their physicochemical characteristics, conferred by the nature of the raw material used for its elaboration, as well as in its textural parameters.

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