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BIBTEX RIS

Efeito da substituição da gordura suína por óleos vegetais nas características de qualidade, estabilidade oxidativa e microestrutura de mortadela

2013; UNIVERSIDADE ESTADUAL DE LONDRINA; Volume: 34; Issue: 3 Linguagem: Inglês

10.5433/1679-0359.2013v34n3p1205

ISSN

1679-0359

Autores

João Felipe Ferraz Yunes, Carlos Pasqualin Cavalheiro, Liana Inês Guidolin Milani, Marina Bergoli Scheeren, Francisco Javier Hernandez Blazquez, Cristiano Augusto Ballus, Leadir Lucy Martins Fries, Nelcindo Nascimento Terra,

Tópico(s)

Culinary Culture and Tourism

Resumo

This 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.

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