Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

AUTOR(ES)

ROQUE, Ana Kledna Leite; MENDES, Mikael Kélvin de Albuquerque; CARAPELLI, Rodolfo; LOPES JÚNIOR, Cícero Alves; VIEIRA, Edivan Carvalho

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2020-12

RESUMO

Abstract “Panelada” is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seasoned and Panelada dish. The content of metal nutrients found in raw sample was higher than for various types of conventional cuts and meats. The added seasoning increased of the content of metal nutrients comparing to from raw sample, except for Zn. Instead, the cooking process interferes negatively in the minerals content, in contrast to Mg concentration. The Panelada dish presented high nutritional value being found 3.3, 79, 334 and 75 mg kg-1 for Cu, Fe, Mg and Zn, respectively. The microbiological analyses revealed absence of Escherichia coli, Salmonella spp. and Listeria monocytogenes from Panelada dish.

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