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Beef and sheep mortadella: formulation, processing and quality aspects
Author(s) -
Abdullah Basem Moh'd
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.0950-5423.2003.00763.x
Subject(s) - chemistry , food science , lipid oxidation , thiobarbituric acid , sodium nitrite , biochemistry , lipid peroxidation , oxidative stress , antioxidant
Summary Beef and lamb mortadella samples were prepared under controlled conditions and stored for 16 weeks under refrigeration. Moisture, protein, fat, ash and sodium chloride contents were measured initially and pH, percentage of free fatty acids, thiobarbituric acid values, total volatile nitrogen content, residual nitrite concentration and microbiological status were determined at regular intervals throughout storage. The sensory quality of the mortadellas during the first 2 months of storage was evaluated. The results of these tests permitted assessment of the quality and safety of beef and lamb mortadella. The products were satisfactory with regard to chemical and microbiological analyses, but after 2 months storage, the poor colour of lamb mortadella limited the sensory acceptability. Measurements of rancidity, caused by lipid deterioration and protein breakdown, were the best indicators of product quality.