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FORMULAÇÃO DE SALSICHA TIPO FRANKFURT HÍBRIDA COM FARINHAS DE MESOCARPO E AMÊNDOA DE BARU: INOVAÇÃO FUNCIONAL E NUTRICIONAL

Doi: 10.47094/978-65-284-0132-1/120-129

PALAVRAS CHAVE: Produtos Cárneos Híbridos.Subprodutos do baru. Sustentabilidade.

KEYWORDS: Hybrid Meat Products.Baru Byproducts.Sustainability.

ABSTRACT:
Currently, there is growing concern about healthier and more sustainable eating habits, including reducing meat consumption and seeking alternatives. Hybrid meat products, which combine meat and plant-based ingredients, are emerging as an option capable of combining nutritional, technological, and environmental benefits. The study aimed to gather information on the physicochemical composition, nutritional value, and technological properties of baru, identify natural antioxidants that reduce lipid oxidation in meat products, present legislation regulating the partial replacement of animal protein with plantbased protein, and propose hybrid sausage formulations.

Autores

  • Eliane Teixeira Mársico

  • Lariane Ribeiro da Silva

  • Larissa Ribeiro da Silva

  • Tatianne Ferreira de Oliveira

  • Tânia Aparecida Pinto de Castro Ferreira

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