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Molecules 2014, 19(1), 1047-1059; doi:10.3390/molecules19011047

Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel”

Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (UFPB), João Pessoa CEP 58051-900, PB, Brazil
* Author to whom correspondence should be addressed.
Received: 11 December 2013 / Revised: 31 December 2013 / Accepted: 2 January 2014 / Published: 16 January 2014
(This article belongs to the Section Molecular Diversity)
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Goat “sarapatel” is a product made from blood and viscera. For the first time, the microbiological and nutritional quality of “sarapatel” samples (n = 48) sold under different conditions (in street markets, butcher shops, and supermarkets under refrigeration, frozen or at room temperature) was evaluated. Goat “sarapatel” is a nutritive food, with each 100 g providing, on average, 72 g of moisture, 2 g of ash, 18 g of protein, 9 g of lipids, 2 g of carbohydrates, 282 mg of cholesterol, and high amounts of unsaturated fatty acids and essential amino acids. The analysis of the “sarapatel” samples shows that none of them contain Salmonella spp. or L. monocytogenes. High counts (>104) of total coliforms, thermotolerant coliforms, and sulfite-reducing Clostridium were detected, and coagulase-positive Staphylococcus was found in 31.25% of samples. The storage conditions evaluated (refrigeration, frozen or at room temperature) did not affect the physicochemical quality of the “sarapatel”; however, the unsatisfactory microbiological quality indicates that it is necessary to improve the health-sanitary aspects of the processing and sale of this product.
Keywords: non-carcass components; goat products; microbiological safety; viscera non-carcass components; goat products; microbiological safety; viscera
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Brasil, L.; Queiroz, A.; Silva, J.; Bezerra, T.; Arcanjo, N.; Magnani, M.; Souza, E.; Madruga, M. Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel”. Molecules 2014, 19, 1047-1059.

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