Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

dc.creatorMassingue, Armando Abel
dc.creatorTorres Filho, Robledo de Almeida
dc.creatorFontes, Paulo Rogério
dc.creatorRamos, Alcinéia de Lemos Souza
dc.creatorFontes, Edimar Aparecida Filomeno
dc.creatorPerez, Juan Ramon Olalquiaga
dc.creatorRamos, Eduardo Mendes
dc.date2018-04-25T12:22:44Z
dc.date2018-04-25T12:22:44Z
dc.date2017-09-11
dc.date.accessioned2023-09-27T21:01:20Z
dc.date.available2023-09-27T21:01:20Z
dc.identifier1976-5517
dc.identifierhttps://doi.org/10.5713/ajas.17.0471
dc.identifierhttp://www.locus.ufv.br/handle/123456789/19120
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8952979
dc.descriptionThis study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella’s was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherAsian-Australasian Journal of Animal Sciences
dc.relationv. 31, n. 4, p. 576-584, sep 2018
dc.rightsOpen Access
dc.subjectMortadella
dc.subjectSheep meat
dc.subjectDiscarded animals
dc.subjectCheck-all-that-applies analysis
dc.titleEffect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages
dc.typeArtigo


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