Mortadella formulations using poultry breasts with White Striping and Wooden Breast

Autores

  • Jair Oliveira Universidade Federal do Ceará
  • Sabrina Teixeira Universidade de Passo Fundo (UPF).
  • Rafael Levandowski Universidade de Passo Fundo (UPF).
  • Luciana Santos Universidade de Passo Fundo (UPF).
  • Elci Dickel Universidade de Passo Fundo (UPF).

Palavras-chave:

Emulsified meat products, physicochemical analysis, sensory analysis.

Resumo

Were prepared mortadella formulations using poultry breasts with White Stripping and Wooden Breast in order to use this raw material. The mortadellas were formulated with 25%, 50%, 75% and 100% of breasts with WS or WB and without alterations (WA). Were performed a microbiological evaluation, centesimal composition (protein, moisture, lipids and ashes), pH and Eber reaction of mortadella formulated at 30 and 60 days post processing. The results showed that the manufactured products were in accordance with Technical Regulation of Identity and Quality – RTIQ for mortadella, established by Brazilian legislation. The sensorial analysis indicated that there was no significant difference (p>0.05) among the formulated mortadella. These results show that poultry breasts with White Stripping and Wooden Breast can be used in emulsified products such as mortadella.

 

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Publicado

2019-09-30

Edição

v. 13 n. 3 (2019)

Seção

Ciências de Alimentos