Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages
Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception threshold. The sausages were darker and less red, with lower lightness (L*) and redness (a*) values than those of the control treatment. They had soft texture, which was evidenced by both the instrumental and sensory analysis. Therefore, the formulation containing 10% of MDCM protein hydrolysates proved to be the most suitable for mortadella-type sausage elaboration.
Main Authors: | Cavalheiro,Carlos Pasqualin, Lüdtke,Fernanda Luisa, Stefanello,Flávia Santi, Kubota,Ernesto Hashime, Terra,Nelcindo Nascimento, Fries,Leadir Lucy Martins |
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Format: | Digital revista |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300007 |
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