Mortadellas
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, resp
Food Sci. Technol. Publicado em: 27/06/2019
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2. Addition of anacardic acid as antioxidants in broiler chicken mortadella
AbstractThe effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of li
Food Sci. Technol. Publicado em: 15/09/2015
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3. Microbiological and Physico-Chemical Evaluation of Mortadellas Elaborated with Essential Oils and Inoculated with Clostridium perfringens Type A / Avaliações microbiológica e físico-química de mortadelas elaboradas com óleos essenciais e inoculados com Clostridium perfringens tipo A
Clostridium perfringens is a rod-shaped, gram-positive, anaerobic, non-motile, spore-forming and oxygen tolerant bacterium and it is directly associated to food-poisoning. Since the growth of customers interest on natural foods, essential oils are perceived as an alternative for the use of artificial additives as nitrite, diminishing its use. The aim of this
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/07/2011
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4. Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal
The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were
Revista Brasileira de Ciência Avícola. Publicado em: 2011-03
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5. Características físicas, químicas nutricionais e sensoriais de mortadelas contendo diferentes níveis de gordura, sangue tratado com monóxido de carbono e soro de leite / Physical, chemical, nutritional and sensory characteristics of mortadellas formulated with different levels of fat and of substitution of meat for carbon monoxide-treated blood and whey
Visando viabilizar a utilização do sangue e do soro de leite como ingredientes pela indústria de carnes, estudou-se o efeito da substituição de 20% da carne de formulações de mortadelas por distintas combinações (100/0, 75/25, 50/50, 25/75 e 0/100) de sangue líquido tratado com monóxido de carbono (SLT) e concentrado proteico de soro de leite reco
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/09/2010
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6. AVALIAÇÃO DOS EFEITOS DA ADIÇÃO DE ÓLEOS VEGETAIS COMO SUBSTITUTOS DE GORDURA ANIMAL EM MORTADELA / EVALUATION OF THE EFFECT OF USING VEGETABLE OILS AS FAT REPLACERS IN MORTADELLA
The goal of this work was to develop mortadellas replacing porcine fat with canola, linseed soy and olive oils, using two different substitution levels (50% and 100%) and its evaluation based on fatty acids profile, nutritional quality, cholesterol amount, quality characteristics, oxidative stability and microstructure profiles. In the first experiment it wa
Publicado em: 2010
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7. Quality of Bologna-type sausage formulated with different levels of nitrite and radiation doses. / Qualidade de mortadelas formuladas com diferentes níveis de nitrito e doses de radiação
This work was conducted with the objective of evaluating the effects of the application of different irradiation doses (0, 7.5 and 15 kGy) and nitrite levels (0, 75 and 150 mg/kg) on the centesimal composition, pH, water activity (Wa), objective color, objective texture, concentration of residual nitrite, total pigments, nitrous pigments and the TBARS index
Publicado em: 2009