Mutton mortadella supplemented with yacón meal-Reference-Cited by-同舟云学术

Mutton mortadella supplemented with yacón meal

Published:2018-09-03 Issue:9 Volume:48 Page:
ISSN:1678-4596
Container-title:Ciência Rural
language:
Short-container-title:Cienc. Rural

Author:

Santos Júnior Alexandre Cristiano¹^ORCID,Henry Fábio da Costa¹^ORCID,Maia Júnior Jonhny de Azevedo¹^ORCID,Moulin Monique Moreira²^ORCID,Lucia Suzana Maria Della³^ORCID,Quirino Célia Raquel¹^ORCID,Maradini Filho Antonio Manoel³^ORCID,Busato Beatriz Módulo³^ORCID

Affiliation:

1. Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Brazil

2. Instituto Federal do Espírito Santo (IFES), Brazil

3. Universidade Federal do Espírito Santo (UFES), Brazil

Abstract

ABSTRACT: This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.

Publisher

FapUNIFESP (SciELO)

Subject

General Veterinary,Agronomy and Crop Science,Animal Science and Zoology

Link

http://www.scielo.br/pdf/cr/v48n9/1678-4596-cr-48-09-e20180349.pdf

Reference21 articles.

1. Official methods of analysis of the AOAC,2000

2. Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber.;BARRETTO A.C.S.;Food Science and Technology,,2015

3. Yacon na alimentação humana: aspectos nutricionais, funcionais, utilização e toxicidade.;BORGES J.T.S.;Scientia Amazonica,2012

4. Instrução normativa n.4, de 31 de março de 2000. Regulamentos técnicos de identidade e qualidade de carne mecanicamente separada, de mortadela, de linguiça e de salsicha,2000

5. Sensory analysis of the ham-like prepareds from beef andpantaneiros sheep of different categories.;BURIN P.C.;REDVET - Revista Electrónica de Veterinaria,,2015