Análise do perfil instrumental de textura e caracterização microbiológica de mortadela suína com teor reduzido de sódio

Abstract

The mortadella shows a good alternative to meat conservation as like the use of parts of less aggregate value. Although it should be ensured its microbiological quality which is directly linked to the process and the raw material. The texture in turn is a very important attribute for determining the sensorial quality of food products. In order to do so, this work evaluated the microbiological quality and the texture profile of a mortadella produced with reduced sodium content. A product texture profile analysis and microbiological analysis were carried out in accordance with those established by current legislation. The texture profile of mortadella made with reduced salt content did not present a significant difference from the control. The microbiological quality of mortadella was also within the legal parameters, indicating that salt reduction does not significantly affect its quality and safety.