Avaliação das características físico-químicas de mortadelas tradicionais, de frango e ligth

Abstract

Popular sandwich symbol, mortadela has won the palate of Brazilians, it is possible to find in the market great variety of brands, flavors and types. The objective of this work is to evaluate the physical-chemical characteristics of traditional mortadella, chicken and light mortadella, in order to evaluate the chemical aspects of mortadella such as crude protein, carbohydrates, fat, calcium, iron, sodium and mineral residues. Physical, such as moisture, color and texture, comparing the results between the samples and the current legislation. It was evaluated 10 different samples collected in supermarkets of the region of Ponta Grossa - PR. After the analysis, it was observed that all the samples were compatible with the legislation, except for two samples that were partially incompatible in the values of carbohydrates and fat. Changes in color and significant differences in texture of the samples were also observed. It is believed that these differences may be due to the types of additives, extenders, dyes added by the industry. It is concluded that even though they are classified in the same group, there is great variation in the physical-chemical characteristics of mortadella.