Food Science and Technology · 2014 · 30 citations · 35 references
AgricultureAnimal SciencesFood ScienceFood AnalysisFood ChemistryMeat ScienceMeat ColorMeat CompositionMeat Product FormulationMeat QualityMeat TextureStorage Effects On QualityFood Texture Sensory AnalysisLightnessLightness MeasurementLipid Oxidation MechanismsMeat Protein HydrolysatesSausage FormulationSausage ProcessingSensory Descriptive Analysis
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.
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