Open AccessEffects of addition of swine skin on the technological characteristics of mortadella produced in an industrial unit
Author(s) -
Karem Muraro,
Jamile Zeni,
Rogério Luís Cansian,
Juliana Steffens,
Eunice Valduga,
Geciane Toniazzo Backes
Publication year - 2021
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs/10.2.2021.a8
Subject(s) - chewiness , chemistry , food science , sodium , organic chemistry
The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chloride (2 to 3 %) on total protein, total fat, starch, moisture, water activity, sodium, pH and texture profile (hardness, adhesiveness, elasticity, cohesiveness and chewiness) were evaluated and compared to a mortadella formulation without swine skin addition. The mortadella formulations with addition of 3.5 to 5.5 % swine skin and 2 to 2.5 % sodium chloride are in accordance with Brazilian legislation and provided an increase of approximately 12 % in protein content, a decrease of 14 % in sodium content and a water activity less than 0.9488. The swine skin and sodium chloride provided stability to the mortadella and influenced its texture, mainly in hardness, elasticity and chewiness.