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|Title: ||Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil|
|???metadata.dc.creator???: ||Morais, C.S.N.|
Morais Júnior, N.N.
Vicente Neto, J.
|Publisher: ||American Meat Science Association|
|Issue Date: ||3-Apr-2013|
|Citation: ||MORAIS, C.S.N. et al. Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil. Meat Science, Barking, v. 95, n. 2, p. 403-4011, Oct. 2013.|
|Abstract: ||Mortadellas manufactured using Caiman yacare meat (70%) and pork fat (30%) were reformulated by substitut-
ing pork fat with increasing amounts of soybean oil (25%, 50%, and 100%) and evaluated 7, 30, and 60 days
post-manufacture. The substitutions resulted in an increase in fat content and in the percentage of polyunsatu-
rated fatty acids (total PUFA; 18:2 n − 6 and 18:3 n − 3), and a reduction in saturated fatty acids (total SFA;
14:0 and 16:0). These alterations reduced (P b 0.01) the indices of atherogenicity and thrombogenicity by 4-
to 5-fold in the formulation with 100% soybean oil compared to the original formulation. The levels of TBARS
obtained at day 7 were positively correlated (P b 0.01) with 18:2 n − 6 and 18:3 n − 3 (r = 0.83 and 0.84,
respectively) and negatively correlated with 17:0 and 17:1 (r = −0.91 and −0.89, respectively). All formula-
tions received favourable overall acceptability by the sensory panel.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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