Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

MORTADELLA SAUSAGE PRODUCED WITH SOYBEAN OIL INSTEAD OF PORK FAT

Full text
Author(s):
Trindade, M. A. [1] ; De Oliveira, J. M. [1] ; Nogueira, N. M. G. [1] ; Oliveira Filho, P. R. C. [1] ; De Alencar, S. M. [2] ; Contreras-Castilo, C. J. [2]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, BR-13635900 Sao Paulo - Brazil
[2] Univ Sao Paulo, Luiz de Queiroz Agr Sch, BR-13418900 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: ITALIAN JOURNAL OF FOOD SCIENCE; v. 23, n. 1, p. 72-79, 2011.
Web of Science Citations: 5
Abstract

This study examines the effects of partially or completely replacing pork backfat with soybean oil in mortadella production. Mortadella sausages of various formulations showed no differences (P > 0.05) in any of the technological and physico-chemical parameters evaluated (process yield, shear force, pH, water activity and proximate composition). When compared to products made with pork backfat, those made with vegetable oil had a higher unsaturated fatty acid content (P <= 0.05) and a similar cholesterol content (P > 0.05). Products made with vegetable oil scored lower (P <= 0.05) than those made with pork fat on all of the evaluated sensory attributes (colour, odour, flavour, texture and overall acceptability). (AU)