Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/82271
Type: Artigo de periódico
Title: Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens
Author: Trindade, MA
Contreras, CC
De Felico, PE
Abstract: Mortadella sausages were formulated with 0%, 20%, 40%, 60%, 80%, and 100% mechanically separated layer hen meat (MSLM) replacing the beef and pork backfat as raw materials. Treatments were compared by determination of shear force, sensory acceptance, and stability during cold storage (microbial analysis, thiobarbituric acid-reactive substances [TBARS], color, and descriptive sensory analysis). Mortadella with higher MSLM presented lower shear force values. TBARS index and sensory rancidity were not affected. The greater the amounts of MSLM used, the paler was the pink color observed in the sensory evaluations and the lower were the CIE a* values. All treatments presented minimal increase in the microbiological counts evaluated during storage. The limiting factor in the acceptance of the product was the perception of bone particles in mortadella containing 60% or more MSLM.
Subject: sausage
mechanically separated poultry
storage stability
sensory acceptance
microbial analysis
Country: EUA
Editor: Inst Food Technologists
Rights: fechado
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000228529200047.pdf119.5 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.