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Stability at 22 ºC of type bologna mortadella elaborated in industrial unit

Stability at 22 ºC of type bologna mortadella elaborated in industrial unit The objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.Design/methodology/approachTwo formulations (Formulation 1 – F1 and Formulation 2 – F2) were characterized at a storage stability of 22 ºC for physicochemical (pH, aw, moisture, protein, fat and lipid oxidation: TBARs and peroxide index, nitrite/nitrate, texture and thermal analysis: TG), sensory (acceptability), microbiological (Clostridium reducing sulfite, Streptococcus, Salmonella sp., mesophilic and coliform thermosensitive) and histological (organization and tissue distribution) characteristics.FindingsIn relation to the water activity (aw), the formulation F2 presented a value of 0.925 as well as the lower TBARs (0.19 mg MDA/kg) and greater hardness (3945.47 gf), 85% acceptance index and greater mass loss by thermal analysis after 60 days of storage. The multivariate analysis showed that the hardness presents negative correlation in relation cohesiveness, resilience and aw. There is also a strong positive correlation of the cohesiveness in relation to the resilience and aw. In addition, moisture has a high positive correlation with TBARs, peroxide index, aw, L* and texture parameters (adhesiveness, cohesiveness and resilience).Originality/valueTherefore, the importance of the elaboration process of emulsified meat products was emphasized, aiming to add value and guarantee food safety, taking into account the current legal aspects. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

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Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
0007-070X
DOI
10.1108/bfj-06-2020-0548
Publisher site
See Article on Publisher Site

Abstract

The objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.Design/methodology/approachTwo formulations (Formulation 1 – F1 and Formulation 2 – F2) were characterized at a storage stability of 22 ºC for physicochemical (pH, aw, moisture, protein, fat and lipid oxidation: TBARs and peroxide index, nitrite/nitrate, texture and thermal analysis: TG), sensory (acceptability), microbiological (Clostridium reducing sulfite, Streptococcus, Salmonella sp., mesophilic and coliform thermosensitive) and histological (organization and tissue distribution) characteristics.FindingsIn relation to the water activity (aw), the formulation F2 presented a value of 0.925 as well as the lower TBARs (0.19 mg MDA/kg) and greater hardness (3945.47 gf), 85% acceptance index and greater mass loss by thermal analysis after 60 days of storage. The multivariate analysis showed that the hardness presents negative correlation in relation cohesiveness, resilience and aw. There is also a strong positive correlation of the cohesiveness in relation to the resilience and aw. In addition, moisture has a high positive correlation with TBARs, peroxide index, aw, L* and texture parameters (adhesiveness, cohesiveness and resilience).Originality/valueTherefore, the importance of the elaboration process of emulsified meat products was emphasized, aiming to add value and guarantee food safety, taking into account the current legal aspects.

Journal

British Food JournalEmerald Publishing

Published: Jun 28, 2021

Keywords: Safety; Cooking; Shelf life; Emulsified products

References