Effect Of Pork Backfat Replacement For Vegetal Oils In The Quality Characteristics, Oxidative Stability And Microstructure Of Mortadella [efeito Da Substituição Da Gordura Suína Por óleos Vegetais Nas Características De Qualidade, Estabilidade Oxidativa E Microestrutura De Mortadela]

dc.creatorYunes J.F.F.
dc.creatorCavalheiro C.P.
dc.creatorMilani L.I.G.
dc.creatorScheeren M.B.
dc.creatorBlazquez F.J.H.
dc.creatorBallus C.A.
dc.creatorFries L.L.M.
dc.creatorTerra N.N.
dc.date2013
dc.date2015-06-25T19:12:34Z
dc.date2015-11-26T15:09:56Z
dc.date2015-06-25T19:12:34Z
dc.date2015-11-26T15:09:56Z
dc.date.accessioned2018-03-28T22:20:07Z
dc.date.available2018-03-28T22:20:07Z
dc.identifier
dc.identifierSemina:ciencias Agrarias. , v. 34, n. 3, p. 1205 - 1216, 2013.
dc.identifier1676546X
dc.identifier10.5433/1679-0359.2013v34n3p1205
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84880225586&partnerID=40&md5=536493df2270ae67830ab0b98c92eef6
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/88799
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/88799
dc.identifier2-s2.0-84880225586
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1257939
dc.descriptionThis study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%). There were evaluated the physico-chemical characteristics (proximate composition, pH and water activity), instrumental color, microbiological characteristics, lipid oxidation (TBARS) and microstructure during storage at room temperature for 60 days. The products had the quality parameters required by the Brazilian legislation. There was a pH decrease during storage due to the growth of lactic acid bacteria. Products containing vegetable oils showed higher levels of lightness (L*) and yellowness (b*) and lower levels of redness (a*). TBARS values remained under the perceptible threshold by the consumers and microstructure characteristics were similar to those observed in other kinds of cooked meat sausages. Thus, the use of canola, linseed, olive or soybean oils is a viable alternative as a substitute for pork backfat in elaboration of mortadella.
dc.description34
dc.description3
dc.description1205
dc.description1216
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dc.languagept
dc.publisher
dc.relationSemina:Ciencias Agrarias
dc.rightsaberto
dc.sourceScopus
dc.titleEffect Of Pork Backfat Replacement For Vegetal Oils In The Quality Characteristics, Oxidative Stability And Microstructure Of Mortadella [efeito Da Substituição Da Gordura Suína Por óleos Vegetais Nas Características De Qualidade, Estabilidade Oxidativa E Microestrutura De Mortadela]
dc.typeArtículos de revistas


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