REGISTRO HISTÓRICO, DESENVOLVIMENTO E CARACTERIZAÇÃO DA CARNE-DE-SOL TRADICIONAL DO MUNICÍPIO DE PICUÍ - PB

Abstract

In Brazil the salted meats stand out in the consumer market, according to the food habit of the population. City of Picuí keeps the tradition of processing this product passed from generation to generation and needs to be identified and preserved. The tradition, history, tastes, techniques and culinary practices combined are the source of the formation of regional cultures. Thus, to record the preparation and consumption of traditional recipes is of fundamental importance for the strengthening of the gastronomic identity. The popular knowledge of the municipality of Picuí-PB, it was disseminated that to obtain a softer salted and dried meat and with different flavor, it is necessary to immerse the same in milk before its preparation. This research was developed with the purpose of recording the memory of the artisanal process of elaboration of this product in the city of Picuí-PB, as well as developing and evaluating the microbiological, physico-chemical and sensorial characteristics, obtaining information still scarce in the scientific literature, with respect to the use of milk in the manufacturing technology and its changes in the softness of the product. he collection of historical data was done from structured questionnaires and oral history, where the subjects were invited to talk about their memories. The meat of the sun was elaborated from cuts of soft coxão, mantecated to 5cm, added of 10% of salt. The control sample (T1) was reserved and five different immersion times in milk were made: T2 = 1.5h, T3 = 3h, T4 = 4.5h, in a ratio of 1: 1 (meat and milk). Microbiological analyzes of coliforms at 45ºC, coagulase-positive Staphylococcus and Salmonella Spp. The physical- chemical parameters evaluated were: Moisture, Aw, pH, Ash, Chlorides, Proteins, Lipids, Color (L *, a *, b *) and texture (shear force and TPA). Sensory acceptance and purchase intention tests were performed with 100 untrained testers. In Picuí, the salted and dried meat is no longer sun-dried or immersed in the milk during processing. However, in restaurants it has been observed that the meat is desalted in the milk leading to visible changes in the appearance and color of the meat. In relation to the microbiological parameters, all the results obtained are in accordance with the current legislation for cooled meat and meat products. The largest immersion times influenced the physico-chemical characteristics and aspects of texture, when compared to T1 water activity and moisture have increased, and the vestments of the shear force and TPA decreased suggesting a possible softening of the “carne-de-sol”. All samples were sensorially well accepted, considering that the average of the parameters had notes above 7, stating the marketing potential of beef produced.