MORTADELLA SAUSAGE PRODUCED WITH SOYBEAN OIL INSTEAD OF PORK FAT

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: ITALIAN JOURNAL OF FOOD SCIENCE; v. 23, n. 1, p. 72-79, 2011.
• Citações Web of Science: 5

Resumo

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)

• Processo FAPESP: 05/55199-0 - Substituição da gordura suína por óleo de soja em mortadela: efeitos sobre características químicas, físicas e sensoriais
• Beneficiário: Marco Antonio Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular