Desempenho tecnológico de cortes diferentes de carne de coelho no processamento de produtos cárneos curados cozidos prontos para consumo

Lethicia Olimpio Bueno; Marcia Teixeira Bittencourt; Luiz Carlos Machado; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos

doi:10.1590/1809-6891v24e-73917E

Autores

Lethicia Olimpio Bueno Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brasil https://orcid.org/0000-0001-5826-9385
Marcia Teixeira Bittencourt Instituto Federal de Minas Gerais (IFMG), Campus Bambuí, Minas Gerais, Brasil https://orcid.org/0000-0002-9411-5778
Luiz Carlos Machado Instituto Federal de Minas Gerais (IFMG), Campus Bambuí, Minas Gerais, Brasil https://orcid.org/0000-0003-4126-9535
Alcinéia de Lemos Souza Ramos Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brasil https://orcid.org/0000-0001-5510-5131
Eduardo Mendes Ramos Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brasil https://orcid.org/0000-0002-8240-8151

DOI:

https://doi.org/10.1590/1809-6891v24e-73917E

Resumo

Há uma demanda mundial por novas fontes proteicas de produções ambientalmente responsáveis, e a cunicultura se enquadra perfeitamente como uma atividade sustentável. Neste contexto, este estudo teve como objetivo caracterizar a carne de diferentes cortes da carcaça de coelho e avaliar sua utilização no processamento de produtos curados cozidos prontos para o consumo (RTE). As carnes cruas de coelho de diferentes cortes foram caracterizadas tecnologicamente, e os produtos RTE foram processados a partir das carnes de carcaça inteira (FC-INT), patas traseiras (FC-PERNIL), lombo (FC-LOMBO), patas dianteiras, caixa torácica e flanco (FC-APARAS). Um produto RTE com carne de pernil suíno (APRESUNTADO) também foi elaborado como referência. A carne de coelho de diferentes partes anatômicas diferiu na composição centesimal, conteúdo total de colágeno e pigmento heme, capacidade de retenção de água e cor (CIE), afetando as características dos produtos elaborados. Os produtos FC-APARAS apresentaram maior teor de gordura (5.46%), perdas por cozimento e reaquecimento (7,50% e 5,61%), baixa dureza e mastigabilidade (11.1 N e 17.37 N×mm). Maiores valores de luminosidade (L* ~70.27), matiz (h ~68.61°) de cor e uma fraca cor curada foram observados no FC-LOMBO, com uma coloração amarelada pálida descrita pela avaliação sensorial. FC-INT e FC-PERNIL foram correlacionados com os atributos sensoriais do tradicional APRESUNTADO, sendo mais preferidos e com maior intenção de compra do que FC-LOMBO e FC-APARAS. Concluiu-se que o desenvolvimento de produtos curados cozidos a partir de carcaças inteiras (FC-INT) é uma oportunidade potencial para a indústria de cunicultura oferecer produtos tecnológicos de valor agregado e de alta qualidade aos consumidores.
Palavras-chave: qualidade da carne de coelho; fiambres; análise sensorial; teste CATA; características tecnológicas

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