Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

Food Science and Technology (Campinas)

Carlos Pasqualin Cavalheiro¹  Fernanda Luisa Lüdtke¹  Flávia Santi Stefanello¹  Ernesto Hashime Kubota¹  Nelcindo Nascimento Terra¹  Leadir Lucy Martins Fries¹ 

[1] ,Universidade Federal de Santa MariaSanta Maria RS ,Brasil

关键词: protein hydrolysates;    mortadella-type sausage;    mechanically deboned chicken meat;    TBARS;    texture properties;   

DOI  :  10.1590/1678-457x.6370

来源: SciELO

【 摘 要 】

Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception threshold. The sausages were darker and less red, with lower lightness (L*) and redness (a*) values than those of the control treatment. They had soft texture, which was evidenced by both the instrumental and sensory analysis. Therefore, the formulation containing 10% of MDCM protein hydrolysates proved to be the most suitable for mortadella-type sausage elaboration.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License