do Santos Junior Alexandre Cristiano, de Oliveira Rodrigo Fortunato, Henry Fabio da Costa, Maia Junior Jonhny de Azevedo, Moulin Monique Moreira, Della Lucia Suzana Maria, Quirino Célia Raquel, Martins Meire Lelis Leal, Rampe Maria Cecília Cabral
Federal Institute of Espírito Santo Alegre Brazil.
North Fluminense State University Darcy Ribeiro Campos dos Goytacazes Brazil.
Food Sci Nutr. 2020 Sep 17;8(11):5953-5961. doi: 10.1002/fsn3.1880. eCollection 2020 Nov.
This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of meal. Three mutton mortadella formulations supplemented with 1.25%, 2.50%, and 5% yacón meal and control formulation without yacón meal was included. The physicochemical, lipid peroxidation, and microbiological analyses were carried out in the time periods 10, 45 days, three, and six month after the preparation of mortadella. The control formulation presenting lighter and more intense red tone compared with the other formulations. All formulations presenting lipid peroxidation increased 90 days after processing; already the pH and Aw values were constant for all formulations at the experimental times stipulated. All formulations had the physicochemical characterization and microbiological quality standards, according to defined in regulations for mortadella production in Brazil. The results show that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthy meat products.
本研究评估了用羊肉制备并添加不同量雪莲果粉的意大利熟香肠的理化性质、脂质过氧化和微生物质量。研究包括三种添加1.25%、2.50%和5%雪莲果粉的羊肉意大利熟香肠配方以及不含雪莲果粉的对照配方。在意大利熟香肠制备后的10天、45天、三个月和六个月进行理化、脂质过氧化和微生物分析。对照配方与其他配方相比呈现出更浅且更强烈的红色调。所有配方在加工90天后脂质过氧化均增加；在规定的实验时间内，所有配方的pH值和水分活度值均保持恒定。根据巴西意大利熟香肠生产法规的定义，所有配方均符合理化特性和微生物质量标准。结果表明，添加雪莲果粉的羊肉意大利熟香肠是生产健康肉类产品的一个有前景的选择。
