COMPOSIÇÃO NUTRICIONAL, ASPECTOS FÍSICOS E ACEITABILIDADE DE SALAMES ENRIQUECIDOS COM FARINHA DE TORTA DE CEVADA

Abstract

The use of agro-industrial co-products with nutritional potential has been a promising alternative for the development of more sustainable foods with added value. In this context, this study evaluated the physicochemical and physical composition, nutritional value, and acceptability of hamburger-style salamis produced with partial replacement of pork meat by barley cake flour (BCF). Three formulations were developed: standard, without BCF addition; F1, with 5% BCF; and F2, with 10% BCF. The samples were subjected to analyses of pH, water activity, color, shear force, and sensory acceptance. The results indicated that the incorporation of BCF altered water activity as well as color and texture parameters, without compromising the physical parameters evaluated in this study. In the sensory evaluation, the standard formulation showed the highest overall acceptance, followed by F1, while F2 showed lower acceptance, especially regarding color and residual flavor. It is concluded that barley cake flour has potential for application in fermented salamis, especially at the 5% substitution level, and further studies with intermediate concentrations are recommended, contributing to the sustainable use of agro-industrial co-products and to the development of meat products with an improved nutritional profile.