|
Registro Completo |
|
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
|
Data corrente: |
13/10/2011 |
|
Data da última atualização: |
23/09/2019 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
GUERRA, I. C. D.; FÉLEX, S. S. S.; MEIRELES, R. B. L. M.; DALMÁS, P. S.; MOREIRA, R. T.; HONÓRIO, V. G.; MORGANO, M. A.; MILANI, R. F.; BENEVIDES, S. D.; QUEIROGA, R. C. R. E.; MADRUGA, M. S. |
|
Afiliação: |
Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Pos-graduate, Federal University of Paraiba, João Pessoa, PB, Brazil.; Food Technology Institute, ITAL, Campina, SP, Brazil.; Food Technology Institute, ITAL, Campina, SP, Brazil.; SELENE DAIHA BENEVIDES, CNPC; Federal University of Paraiba, João Pessoa, PB, Brazil.; Federal University of Paraiba, João Pessoa, PB, Brazil. |
|
Título: |
Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals. |
|
Ano de publicação: |
2011 |
|
Fonte/Imprenta: |
Small Ruminant Research, Amsterdam, v. 98, n. 1/3, p. 59-63, June, 2011. |
|
DOI: |
10.1016/j.smallrumres.2011.03.019 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Abstract: The objectives of this study were to develop a value added product, goat mortadella, using meat fromdiscardedanimals; to evaluatepork fat at various levels of inclusioninmortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected signi?cant differences (P < 0.05) in appearance, colour, odour, ?avour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability,WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded goats in the preparation of mortadella allows getting the most from this material, and the addition of 10% fat resulted in a goat mortadella with better acceptance and lowest fat content. MenosAbstract: The objectives of this study were to develop a value added product, goat mortadella, using meat fromdiscardedanimals; to evaluatepork fat at various levels of inclusioninmortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected signi?cant differences (P < 0.05) in appearance, colour, odour, ?avour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability,WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded ... Mostrar Tudo |
|
Palavras-Chave: |
Embutido cozido. |
|
Thesagro: |
Caprino; Carne; Gordura; Mortadela; Produto derivado da carne; Tecnologia de alimento. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02709naa a2200337 a 4500
001 1903020
005 2019-09-23
008 2011 bl uuuu u00u1 u #d
024 7 $a10.1016/j.smallrumres.2011.03.019$2DOI
100 1 $aGUERRA, I. C. D.
245 $aEvaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals.$h[electronic resource]
260 $c2011
520 $aAbstract: The objectives of this study were to develop a value added product, goat mortadella, using meat fromdiscardedanimals; to evaluatepork fat at various levels of inclusioninmortadella in an effort to reduce the fat content of the product; to determine consumer acceptability; and to determine the physico-chemical properties of this goat product. Three goat mortadella formulations were manufactured containing 10, 20 and 30% pork fat. The sensory characteristics, microbiological and proximate analysis, starch, chlorides, pH, water activity (Aw), water holding capacity (WHC), emulsion stability and CIE colour characteristics (i.e. a*, b* and L*) of the mortadella were evaluated. The total number of thermotolerant coliforms, Staphylococcus aureus, Salmonella and Clostridium sulphite-reducers in the goat mortadella were in accordance with Brazilian legislation. Consumer panellists detected signi?cant differences (P < 0.05) in appearance, colour, odour, ?avour, texture and overall acceptance among the goat mortadella formulations. The goat mortadella prepared with 10% fat was rated the highest. In addition, approximately 70% of the panellists commented that they would purchase the goat mortadella. The percentages of moisture and protein were reduced as the percentages of fat added to the formulation increased. The goat mortadella with 30% fat had higher (P < 0.05) fat, ash, emulsion stability,WHC and b* contents than those with 10 and 20% fat. The use of meat from discarded goats in the preparation of mortadella allows getting the most from this material, and the addition of 10% fat resulted in a goat mortadella with better acceptance and lowest fat content.
650 $aCaprino
650 $aCarne
650 $aGordura
650 $aMortadela
650 $aProduto derivado da carne
650 $aTecnologia de alimento
653 $aEmbutido cozido
700 1 $aFÉLEX, S. S. S.
700 1 $aMEIRELES, R. B. L. M.
700 1 $aDALMÁS, P. S.
700 1 $aMOREIRA, R. T.
700 1 $aHONÓRIO, V. G.
700 1 $aMORGANO, M. A.
700 1 $aMILANI, R. F.
700 1 $aBENEVIDES, S. D.
700 1 $aQUEIROGA, R. C. R. E.
700 1 $aMADRUGA, M. S.
773 $tSmall Ruminant Research, Amsterdam$gv. 98, n. 1/3, p. 59-63, June, 2011.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
|
