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This research was designed to demonstrate the effects of adding mechanically deboned chicken (MDC) meat on some chemical and sensory characteristics of cooked bologna. Eleven formulations of bologna were prepared, in which, the meat portion ranged from zero to 100% MDC meat, in substitution to chicken tight and leg manually deboned. Eight trained judge evaluated 16 sensory attributes related to appearance, aroma, flavor and textura of the bolognas. The results obtained for the gross chemical composition were well within the normal range for this type of product, meeting regular Brazilian official standards. The addition of MDC meat to the bolognas reduced its sensory elasticity, cohesiveness and hardness. Also, bolognas with higher leveis of MDC meat had their color, aroma and flavor closer to that of MDC. Furthermore, addition of MDC meat improved the characteristic aroma and flavor of traditionally produced bolognas.

Características químicas e sensoriais de mortadelas produzidas com diferentes proporções de carne de frango mecanicamente separada