Short communicationMicrobiological and nutritional quality of “buchada caprina”, an edible goat meat by-product

Goat slaughter by-products have significant nutritional value and can be used to prepare various products, such as “buchada caprina”, which is a typical Brazilian dish. The present study evaluated the microbiological and nutritional quality of “buchada caprina” samples sold in different stores and under different storage conditions. The samples showed, on average, the following chemical composition values: 73 g/100 g of moisture, 2 g/100 g of ash, 17 g/100 g of protein, 5 g/100 g of fat and 2 g/100 g of carbohydrates. Higher concentrations of saturated fatty acids compared with unsaturated and polyunsaturated fatty acids were found in the “buchada caprina” samples, especially oleic, linoleic and linolenic unsaturated fatty acids. In addition, high amounts of the essential amino acids lysine, leucine, phenylalanine and tyrosine were detected. The samples showed the absence of Salmonella spp. and Listeria monocytogenes; however, high counts of total and thermotolerant coliforms, sulphite-reducing Clostridium and coagulase-positive Staphylococcus were detected. According to the results, “buchada caprina” is a food with a high nutritional value and a satisfactory fatty acid and amino acid profile, but the high microbial counts revealed inadequate sanitary conditions for the consumption of the product, possibly related to poor handling during its development and marketing.