Desenvolvimento de um embutido fermentado de carne de peru pelo metodo do desdobramento da função qualidade (QFD - Quality Function Deployment)

AUTOR(ES)
DATA DE PUBLICAÇÃO

1999

RESUMO

Recent years have seen a great deal of interest in reduced fat products in a wide variety of meat products. The diet / healthy trend among consumers has fueled demand for products in this category. Processed meats manufactures have had a variety of experiences in this are a, mainly related with low fat or caloric content. The introduction of reduced fat / calories products in differents processed meat categories has been difficult because the lower quality associated with this products. Brazilian consumers have a great interest about dry fermented sausage products (salami) and considering the global healthy interest about diet, the present research was conducted with the objective of project a turkey salami for brazilian people using the QFD method and evaluate the acceptance of this prototypes At first, we did an evaluation with brazilians consumers about the quality requirement and, after it, the general project evaluating the main products in the market, using the mains tools of QFD (Quality Function Deployment ), as matrices and auxiliary matrices. Turkey dry fermented sausages were prepared from formulations in which the fat level was 10 and 15 % and combinating with two final grinding as 3,0 and 6,0 mm. The prototypes were evaluated with sensorial analysis using QDA ( Quantitative Descriptive Analysis) to describe and quantify attributes components. The acceptance was tested with consumers panel. The results showed that there are differents kinds of preference/consumers for salami, concerned with grinding, but all the prototypes had good acceptance values. However, the higher fat content showed significant difference with lower fat contents.

ASSUNTO(S)

embutidos carne - qualidade peru (ave)

ACESSO AO ARTIGO

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