Use este identificador para citar ou linkar para este item: 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 TamanhoFormato 
artigo.pdf
  Until 2100-05-28
Texto completo788,08 kBAdobe PDFVisualizar/Abrir ACESSO RESTRITO


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.