fresh saucAges quality evaluation through hydroxyproline determination

Abstract

The present study aimed at the estimation of the level of collagen through the determination of hydroxyproline in fresh Toscana sausage commercialized in the region of Alto Uruguai Catarinense, Santa Catarina State, Brazil. The mean levels of hydroxyproline and collagen obtained in this study were significantly higher (p<0.05) in fresh Toscana sausage from the provenience entitled as A when compared with the results of other products analysed. All samples have presented low levels of hydroxyproline in dry basis, with averages of 0.29% (A), 0.20% (B), and 0.21% (C); and the following average values for collagen: 2.36%, 1.59%, and 1.64%, respectively. Results have demonstrated that the Toscana sausages researched in this study present good quality, considering the hydroxyproline, collagen, and humidity percentages. Moreover, these sausages can be considered of good nutritional quality and good process control as the values of the relation collagen/protein and variability obtained here are better than the ones mentioned by the literature in similar works. However, for one of the proveniences, there were presented irregularities regarding the use of non-fresh derived-protein declared in its label, suggesting influence in the results in relation to this sample as well as inefficiency of the inspection service.