| Literature DB >> 24583324 |
A D Pereira1, L A M Gomide2, P R Cecon3, E A F Fontes4, P R Fontes4, E M Ramos5, J G Vidigal6.
Abstract
The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P>0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (P<0.05) with an increase in the amount of blood; TBARs did not vary (P>0.05). Increasing the amount of blood increased (P<0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P<0.05) h* and did not affect (P>0.05) BI. Increasing storage length decreased (P<0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (P>0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.Entities:
Keywords: Carbon monoxide; Chemical characteristics; Pork blood; Sausage color
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Year: 2014 PMID： 24583324 DOI： 10.1016/j.meatsci.2014.01.017
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209