Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2018-04-12T13:48:46Z No. of bitstreams: 1 2010 - Onofre Dardengo.pdf: 1287779 bytes, checksum: e5433e8b536c7b1b26f3bbdc12fecc7f (MD5) / Made available in DSpace on 2018-04-12T13:48:47Z (GMT). No. of bitstreams: 1 2010 - Onofre Dardengo.pdf: 1287779 bytes, checksum: e5433e8b536c7b1b26f3bbdc12fecc7f (MD5) Previous issue date: 2010-05-03 / A group of 10 vocational students of the Federal Institute of Education, Science and Technology of Espirito Santo - IFES (Technical Course in Agribusiness) enrolled in the Module of Meat Processing was the subject of this study on the development of competences and skills in processing of salami-type sausages. The methodological approach used was qualitative and quantitative action research. The qualitative assessment was done by a preliminary diagnostic questionnaire applied before the implementation of the experiment, and a final questionnaire applied after going through the production steps, physico-chemical and microbiological analysis, and organoleptical evaluation. The approach used included lectures and hands-on processing in pilot-plant. The quantitative assessment was done through organoleptical evaluation of the processed sausages (SB=beef-only sausage; SS = pork-only sausage; SO = mutton-only sausage). The experimental model used for physico-chemical assessment was the Completely Randomized Design, distributed in a factorial 3x6 scheme, (3 types of sausage and 6 different evaluation time). The data of organoleptical evaluation was submitted to variance analysis by single-element stimuli method for acid taste, and hedonic scale for aroma, taste, overall assessment and purchase intention. The comparison of student replies to initial and final questionnaires showed that the approach was beneficial to knowledge acquisition by those involved on processing of salami-type sausages; habilities were developed to make them competent, and the combination of theory and practice was essential on constructing and reconstructing knowledge. The addition of starter culture to salami promoted the gradual downfall of pH to the 7th day (and increase in titratable acidity) due to lactic acid accumulation, condition that is basic to high quality products. Moisture content varied as function of dehydration process and length of fermentation. SB sausage scored higher in organoleptical analysis than others on taste acceptance. SB and SO sausages did not differ in aroma scores and purchase intention, both scoring higher than SS. The global assessment no significant differences were observed on all sausage types considered. On the frequency histogram analysis of scores, acceptability of SB and SO were higher than SS in all variables. Addition of bovine and ovine meat to fermented sausage of salami-type enhanced taste and aroma, and these were the product quality factors that influenced most the overall acceptability and purchase behaviour / O presente estudo foi desenvolvido no Instituto Federal de Educa??o, Ci?ncia e Tecnologia do Esp?rito Santo ? IFES, Campus de Alegre, apresentando como sujeitos da pesquisa um grupo de 10 alunos da 2? s?rie, matriculados no M?dulo de Processamento de Carne do Curso T?cnico em Agroind?stria. Teve por objetivo promover o desenvolvimento de compet?ncias e habilidades nos alunos na produ??o de diferentes tipos de salame. O procedimento metodol?gico adotado foi a pesquisa-a??o pela abordagem qualitativa e quantitativa. A an?lise qualitativa foi avaliada utilizando-se question?rio de diagn?stico preliminar - antes da implanta??o da pesquisa e question?rio final ? ap?s a conclus?o das etapas de produ??o e participa??o na avalia??o sensorial, an?lises f?sico-qu?micas e microbiol?gicas, por meio de aulas expositivas e posteriores pr?ticas com o desenvolvimento dos produtos fermentados. J? na abordagem quantitativa, foi utilizada a an?lise sensorial para verifica??o da aceita??o dos atributos dos produtos embutidos (SB= salame de bovino; SS= salame de su?no e SO= salame de ovino). O modelo experimental adotado para avalia??o f?sico-qu?mica dos salames foi inteiramente casualizado (DIC), distribu?do em esquema fatorial 3 x 6, sendo tr?s os tipos de salame e seis as ?pocas de avalia??o. Na avalia??o sensorial, os dados foram submetidos ? an?lise de vari?ncia, pelo m?todo de est?mulo simples para sabor ?cido e da escala hed?nica para aroma, sabor, avalia??o global e inten??o de compra. As respostas dos alunos nos question?rios inicial e final permite concluir que a pesquisa contribui para a aquisi??o de conhecimento dos envolvidos no processamento de produtos embutidos tipo salame, em que foram desenvolvidas habilidades para torn?-los competentes e que a jun??o entre teoria e pr?tica foi essencial para a constru??o e a reconstru??o de saberes. A adi??o da cultura starter aos salames promoveu a queda gradual do pH at? o s?timo dia devido a libera??o de ?cido l?ctico, condi??o fundamental para a produ??o de produtos de alta qualidade. A acidez titul?vel dos salames teve um aumento significativo at? o s?timo dia da fermenta??o, cujos valores foram crescentes at? a matura??o. Os teores de umidade dos salames variaram em fun??o do processo de desidrata??o e decresceram em fun??o do tempo fermenta??o. Na an?lise sensorial o SB superou os demais para a aceita??o do sabor. N?o foram observadas diferen?as significativas para aroma e inten??o de compra entre SB e SO, que superaram SS. Na avalia??o global n?o foram observadas diferen?as significativas entre os salames avaliados. Na an?lise dos histogramas de frequ?ncia de notas, a aceitabilidade de SB e SO foi superior a de SS em todos os par?metros avaliados. A adi??o de carne bovina e ovina ao salame tipo italiano exaltou o sabor e aroma, sendo essas as propriedades que mais influenciaram na decis?o dos provadores na aceita??o global e inten??o de compra dos produtos.