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https://locus.ufv.br//handle/123456789/18618
Tipo: | Artigo |
Título: | Evaluation of mortadella formulated with carbon monoxide-treated porcine blood |
Autor(es): | Pereira, A.D. Gomide, L.A.M. Cecon, P.R. Fontes, E.A.F. Fontes, P.R. Ramos, E.M. Vidigal, J.G. |
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 (P > 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 (P < 0.05) with an increase in the amount of blood; TBARs did not vary (P > 0.05). Increasing the amount of blood increased (P < 0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P < 0.05) h* and did not affect (P > 0.05) BI. Increasing storage length decreased (P < 0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (P > 0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels. |
Palavras-chave: | Pork blood Carbon monoxide Sausage color Chemical characteristics |
Editor: | Meat Science |
Tipo de Acesso: | Elsevier Ltd. All rights reserved. |
URI: | https://doi.org/10.1016/j.meatsci.2014.01.017 http://www.locus.ufv.br/handle/123456789/18618 |
Data do documento: | 5-Fev-2014 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf Until 2100-05-28 | Texto completo | 788,08 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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