Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32910
metadata.artigo.dc.title: Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages
metadata.artigo.dc.creator: Massingue, Armando Abel
Torres Filho, Robledo de Almeida
Fontes, Paulo Rogério
Ramos, Alcinéia de Lemos Souza
Fontes, Edimar Aparecida Filomeno
Perez, Juan Ramon Olalquiaga
Ramos, Eduardo Mendes
metadata.artigo.dc.subject: Mortadella
Sheep meat
Discarded animals
Check-all-that-applies analysis
metadata.artigo.dc.date.issued: 2018
metadata.artigo.dc.identifier.citation: MASSINGUE, A. A. et al. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages. Asian-Australasian Journal of Animal Sciences, [S.l.], v. 31, n. 4, p. 576-584, 2018.
metadata.artigo.dc.description.abstract: Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella’s was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.
metadata.artigo.dc.identifier.uri: https://www.ajas.info/journal/view.php?number=23854
http://repositorio.ufla.br/jspui/handle/1/32910
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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