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Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4863

Title: Evaluation of mortadella formulated with carbon monoxide-treated porcine blood
???metadata.dc.creator???: Pereira, A.D.
Gomide, L.A.M.
Cecon, P.R.
Fontes, E.A.F.
Fontes, P.R.
Ramos, E.M.
Vidigal, J.G.
Keywords: Pork blood
Carbon monoxide
Sausage color
Chemical characteristics
Publisher: American Meat Science Association
Issue Date: 21-Jan-2014
Citation: PEREIRA, A.D. et al. Evaluation of mortadella formulated with carbon monoxide-treated porcine blood. Meat Science, Barking, v. 97, n. 2, p. 164-173, Jun. 2014.
Abstract: The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P N 0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (P b 0.05) with an increase in the amount of blood; TBARs did not vary (P N 0.05). Increasing the amount of blood increased (P b 0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P b 0.05) h* and did not affect (P N 0.05) BI. Increasing storage length decreased (P b 0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (P N 0.05). Addi- tion of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.
URI: http://www.sciencedirect.com/science/article/pii/S0309174014000187
???metadata.dc.language???: en
Appears in Collections:DCA - Artigos publicados em periódicos

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