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|metadata.artigo.dc.title:||Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil|
Morais Júnior, N.N.
Vicente Neto, J.
|metadata.artigo.dc.publisher:||American Meat Science Association|
|metadata.artigo.dc.identifier.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.|
|metadata.artigo.dc.description.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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