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dc.creatorMorais, C.S.N.-
dc.creatorMorais Júnior, N.N.-
dc.creatorVicente Neto, J.-
dc.creatorRamos, E.M.-
dc.creatorAlmeida, J.-
dc.creatorRoseiro, C.-
dc.creatorSantos, C.-
dc.creatorGama, L.T.-
dc.creatorBressan, M.C.-
dc.identifier.citationMORAIS, 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.pt_BR
dc.description.abstractMortadellas 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.pt_BR
dc.publisherAmerican Meat Science Associationpt_BR
dc.sourceMeat Sciencept_BR
dc.subjectFatty acidspt_BR
dc.subjectCaiman yacarept_BR
dc.titleMortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oilpt_BR
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