Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5791931 | Meat Science | 2014 | 10 Pages |
Abstract
The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (PÂ >Â 0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (PÂ <Â 0.05) with an increase in the amount of blood; TBARs did not vary (PÂ >Â 0.05). Increasing the amount of blood increased (PÂ <Â 0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (PÂ <Â 0.05) h* and did not affect (PÂ >Â 0.05) BI. Increasing storage length decreased (PÂ <Â 0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (PÂ >Â 0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.
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Authors
A.D. Pereira, L.A.M. Gomide, P.R. Cecon, E.A.F. Fontes, P.R. Fontes, E.M. Ramos, J.G. Vidigal,