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  • 标题:Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages
  • 其他标题:Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages
  • 本地全文:下载
  • 作者:Cavalheiro, Carlos Pasqualin ; Lüdtke, Fernanda Luisa ; Stefanello, Flávia Santi
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2014
  • 卷号:34
  • 期号:3
  • 页码:478-484
  • DOI:10.1590/1678-457x.6370
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception threshold. The sausages were darker and less red, with lower lightness (L*) and redness (a*) values than those of the control treatment. They had soft texture, which was evidenced by both the instrumental and sensory analysis. Therefore, the formulation containing 10% of MDCM protein hydrolysates proved to be the most suitable for mortadella-type sausage elaboration.
  • 其他摘要:Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception threshold. The sausages were darker and less red, with lower lightness (L*) and redness (a*) values than those of the control treatment. They had soft texture, which was evidenced by both the instrumental and sensory analysis. Therefore, the formulation containing 10% of MDCM protein hydrolysates proved to be the most suitable for mortadella-type sausage elaboration.
  • 其他关键词:protein hydrolysates;mortadella-type sausage;mechanically deboned chicken meat;TBARS;texture properties
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