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Mortadella Sausage Formulations with Partial and Total Replacement of Beef and Pork Backfat with Mechanically Separated Meat from Spent Layer Hens
Author(s) -
Trindade Marco A.,
Contreras Carmen C.,
Felício Pedro E. de
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb07163.x
Subject(s) - tbars , chemistry , food science , sensory analysis , thiobarbituric acid , limiting , sensory system , biochemistry , antioxidant , biology , mechanical engineering , lipid peroxidation , engineering , neuroscience
Mortadella sausages were formulated with 0%, 20%, 40%, 60%, 80%, and 100% mechanically separated layer hen meat (MSLM) replacing the beef and pork backfat as raw materials. Treatments were compared by determination of shear force, sensory acceptance, and stability during cold storage (microbial analysis, thiobarbituric acid‐reactive substances [TBARS], color, and descriptive sensory analysis). Mortadella with higher MSLM presented lower shear force values. TBARS index and sensory rancidity were not affected. The greater the amounts of MSLM used, the paler was the pink color observed in the sensory evaluations and the lower were the CIE a * values. All treatments presented minimal increase in the microbiological counts evaluated during storage. The limiting factor in the acceptance of the product was the perception of bone particles in mortadella containing 60% or more MSLM.