Redução Do Tempo No Processo De Cozimento De Mortadela E Avaliação Da Qualidade Final Do Produto

Orsolin, Diones; Steffens, Clarice; Rosa, Clarissa Dalla; Steffens, Juliana

doi:10.1590/1089-6891v16i430548

Cited by 8 publications

(6 citation statements)

References 10 publications

(13 reference statements)

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“…Similar results were found by Jorge et al (), who observed 6.10–6.68 pH values for mortadella (chicken, pork, and beef meat). Orsolin et al (), in the study for cooking time reduction in chicken mortadella production, found pH values around 6.41, and during the storage time, a pH value decrease was observed (around 6.35). In addition, similar results were also found by Yunes et al (), Trindade et al () and Viuda‐Martos et al (), who reported pH values from 6.2 to 6.33 and decreased value during storage time to 5.7–5.81.…”

Section: Resultsmentioning

confidence: 97%

“…On the other hand, the pH of the mass had influenced the emulsion stability (Arslan, 2006 Similar results were found by Jorge et al (2015), who observed 6.10-6.68 pH values for mortadella (chicken, pork, and beef meat). Orsolin et al (2015), in the study for cooking time reduction in chicken mortadella production, found pH values around 6.41, and during the storage time, a pH value decrease was observed (around 6.35). In due to the action of lactic acid bacteria and the storage temperature that can produce acidification of the product, and, therefore, the decrease in pH occurs.…”

Section: Physical-chemical Analysismentioning

confidence: 89%

“…Mortadella final quality depend directly on the cooking process, high temperatures, and/or long times which can lead to poor gel formation and produce fat separation (Rinaldi et al, 2011). According to Orsolin et al (2015), no significant difference (p > .05) was observed between the cooking treatments, depending on the paste temperature and cooking time, and the shelf life was from 0.24 to 0.30 N (dimensions used for 1.0 x 1.0 cm shear force evaluation). Similar result was found in the present study with mean values of shear force from 0.344 to 0.…”

Section: Physical-chemical Analysismentioning

confidence: 99%

“…Quality patterns such as texture, color, and appearance with water and fat separation will reduce both yield and quality of the final product promoting economical losses and consumer rejection (Allais, Christophe, Pierre, & Dufour, 2004;Barbut, 2006;Tornberg, 2005). Studies show that these quality changes may be influenced by changes in the process parameters such as chopping and time (Allais et al, 2004;Alvarez, Castillo, Payne, Garrido, & Bañón, 2007); comminution temperature (Bañón, Díaz, Nieto, Castillo, & Alvarez, 2008;Thomas, Anjaneyulu, Gadekar, Pragati, & Kondaiah, 2007), cooking process (Orsolin, Steffens, Dalla Rosa, & Steffens, 2015) and chopping equipment (Devatkal, Manjunatha, Narsaiah, & Patil, 2014), or modifications in formulations such as lipid replacement (Thomas et al, 2007;Trindade, Thomazine, Oliveira, Balieiro, & Favaro-Trindade, 2010;Yunes et al, 2013) and sodium reduction (Pietrasik & Gaudette, 2014;Ruusunen et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella

Cenci

Kilian

Janeczko

et al. 2018

J Food Process Engineering

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A 23 factorial design was performed to evaluate the meat and water temperature and the emulsification speed effects in relation to the physical state of animal proteins added to the emulsion process for chicken mortadella production. The dependent variables studied were instrumental texture, pH, protein, lipid, lipid oxidation, and sensory analysis. Under study conditions, the parameter for emulsion speed and water temperature had no significant difference to chemical analyses on the process. Yet, shear force showed a significant difference between treatments in the proportion of raw meat (chilled/frozen). The pH and TBAR values presented no significant difference between treatments, but it had differences during storage period, however inside of acceptable limits. The shear force was influenced by proportions of chilled/frozen raw meat, because the increase in the amount of cooled raw material is beneficial for sensory characteristics. The treatment T9 had a higher acceptability (82.07%), with conditions of process emulsification at 700 rpm, proportion of chilled/frozen raw meat material (1,280/1,280) and added water at 32 °C, resulting in a final 1.5 °C emulsified mass temperature. The proteins, lipid values, and microbiological analysis indicated that the mortadella is found within legislation parameters and the optimized process was successful. Practical applications The increasing demand for food quality product by consumers has made the food industry more competitive, thus making the supply of standardized, quality, and accessible products to the market extremely important. This study provides valuable information for the food industry, especially for emulsified meat products. In the industry, frozen and chilled meat raw materials and water are used to help in mixing with other ingredient. However, attention should be taken on the proportions and temperature that raw materials are used, as these have direct influence on the stability and quality emulsion and, consequently on the final product as well. To maintain the product standard quality, the standardization of operational parameters such as emulsification speed, chilled/frozen meat proportion, and water temperature were performed. The results showed that mortadella texture could be improved by the proportions of chilled/frozen raw material, being well accepted by consumers.

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Section: Resultsmentioning

confidence: 97%

Section: Physical-chemical Analysismentioning

confidence: 89%

Section: Physical-chemical Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella

Cenci

Kilian

Janeczko

et al. 2018

J Food Process Engineering

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“…Embutidos secos crus passam por um processo de desidratação parcial, como o salame, que também é classificado como um produto fermentado (Vedovatto et al, 2019). A salsicha e a mortadela passam por um processo de emulsificação seguido de tratamento térmico (Orsolin et al, 2015). Existem também os produtos curados e maturados como o presunto suíno, nos quais são adicionados sais de cura e condimentos, com o objetivo de conservação e melhoria nas propriedades sensoriais.…”

Section: Resultsunclassified

Diagnosis of pork meat consumer profile in Olho d´Água - PB

Pessoa¹,

Costa²,

Ramos³

et al. 2020

Pubvet

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Resumo. Com a necessidade de entender o comportamento dos consumidores, o presente estudo foi realizado com o objetivo de caracterizar o perfil do consumidor de carne suína do município de Olho d'água no estado da Paraíba. Foram aplicados 91 questionários semiestruturados, durante os meses de setembro à novembro de 2019. As perguntas permitiram verificar aspectos inerentes ao perfil do consumidor, tais como sexo, idade, escolaridade, carne preferida para consumo, consumo de carne suína, motivo de não consumir, consumo de produtos cárneos feitos com carne suína, frequência de consumo, preferência dos cortes suínos, se o entrevistado acha que a carne suína traz benefícios à saúde e se a propaganda exerce influência na compra da carne suína. Dos consumidores entrevistados, 56% eram do sexo masculino e 44% do sexo feminino com renda mensal variando entre 260,00 e 500,00 reais (53%). A maioria dos entrevistados apresentou faixa etária entre 18 e 30 anos (38%) e com o ensino fundamental incompleto (43%). A carne suína apresentou menor preferência de compra (10%), apesar de 57% dos entrevistados afirmarem que a consomem principalmente nos finais de semana (45%). O não consumo dessa carne por 43% dos entrevistados ocorre por acharem que é uma carne gordurosa (51%), por questões sanitárias (29%), por não gostarem do sabor (12%) e por acharem que é um produto caro (9%). O consumo de produtos cárneos elaborados com carne suína é regular, 43% dos entrevistados consomem presunto ou apresuntado, 32% consomem salsicha e mortadela, 15% consomem linguiça e, em menores proporções, 7% consomem bacon e 1% consomem o salame. Em relação aos principais cortes suínos, 52% dos entrevistados preferem a costela, seguida da bisteca (20%). Dos entrevistados 53% afirmaram que não traz benefícios e 47% que existem benefício nessa carne. Apenas 24% dos entrevistados acreditam que a propaganda exerce influência na compra da carne suína. O consumo de carne suína ainda é pequeno quando comparada as demais carnes. Um dos fatores que impede esse consumo são os costumes regionais. Sugerem-se campanhas de aumento de consumo da carne suína baseadas em preços baixos, esclarecimentos sobre as qualidades nutricionais e sanitárias, oferecimentos de cortes diferenciados e novas formas de preparo.Palavras chave: produto de origem animal, satisfação dos consumidores, suinocultura, tecnologia de alimentos Diagnosis of pork meat consumer profile in Olho d´Água -PBAbastract. With the need to understand the behavior of consumers, this study was carried out with the objective of characterizing the pork meat consumers profile in the municipality of Olho d´ água in Paraíba state. Ninety-one semi-structured questionnaires were applied

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Influence of sodium nitrite microcapsules on the physicochemical properties, microbiological stability, and mathematical modeling during the shelf life of mortadella

Verlindo,

Bernardi,

Puton

et al. 2023

J Consum Prot Food Saf

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Redução Do Tempo No Processo De Cozimento De Mortadela E Avaliação Da Qualidade Final Do Produto

Cited by 8 publications

References 10 publications

Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella

Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella

Diagnosis of pork meat consumer profile in Olho d´Água - PB

Influence of sodium nitrite microcapsules on the physicochemical properties, microbiological stability, and mathematical modeling during the shelf life of mortadella

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