Year: 2025
Type: article
Abstract: This study analyzed scientific research on buchada, a traditional dish from Northeast Brazil, highlighting its low academic and international representation. A total of 21 documents were identified in the Scopus database between 2004 and 2024, mainly concentrated in federal universities in the Northeast, such as the Universidade Federal da Paraíba and the Universidade Federal Rural de Pernambuco. International collaboration is limited, with only one study conducted in partnership with Spain. Journal analysis revealed that 15 journals have published studies on the topic, with the Revista Brasileira de Zootecnia being the most cited. The presence of Food Science and Technology (Brazil) suggests opportunities for research on food safety and microbiological quality. The five most-cited articles discuss dietary strategies and their effects on the organs and viscera of goats and sheep, while few studies focus on the microbiological quality of buchada. Food safety and technological innovation represent promising areas to enhance the appreciation of this product. This study reinforces the need to expand interdisciplinary research, encourage international collaborations, and develop improvements in buchada preservation. Such initiatives could strengthen its academic and economic significance, fostering greater recognition of this traditional food in Brazil and abroad.
Source: Food Science and Technology
DOI: 10.5327/fst.515
Authors: Neila Lidiany Ribeiro, Gean Carlos Targino Paixão, Katcilanya Menezes De Almeida, Romário Oliveira de Andrade, Thamirys Lorranne Santos Lima, Maiza Araújo Cordão, Josiane Veloso da Silva, Ana Jaqueline Cavalcante Muniz, Júlio César Bezerra Vilar da Silva, Natalia Ferreira Negreiros, Edilayane da Nóbrega Santos
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $750
OpenAlex ID: W4414005751