Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants

Abstract

At the end of the laying cycle, layer hens can be used for production of mechanically separated meat (MSML) for sausage manufacture. However, mechanically separated meats are susceptible to lipid and pigment oxidation during storage, problems that could be prevented by the use of antioxidants present in curing additives traditionally used in meat processing. The objective of this work was to evaluate the quality and stability of Mortadella produced with MSML added of sodium erythorbate (1000 ppm) and sodium nitrite (150 ppm) through preblending or during chopper processing (control treatment), after long term frozen storage of raw meat ingredient. The products were stored for 40 days at 7ºC and evaluated in regard to the oxidative stability of lipids (TBARS values), objective color, and microbiological and sensory attributes. Preblending MSML lessened rancidity of the final product in comparison to the control (0.2 and 2.2 mg malonaldehyde per kg, respectively), and elicited better color (a* = 7.5 and 10.5, respectively). Total counts of psychrotrophic microorganisms were similar for both treatments (2 log CFU g-1). Previous blending of nitrite (150 ppm) and erythorbate (1000 ppm) in mechanically separated meat soon after the extraction is recommended when the raw material will eventually go through prolonged frozen storage before its use in Mortadella sausage processing.

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

“…Trindade et al () obtained 0.34–0.41 kg (20 cm/min, cylinders 2 x 1.3 cm) shear force values and did not observe any significant difference ( p > .05) between the treatments. Ferreira et al (), by studying the Vienna‐type sausages shear force in the standard formulation (P), replaced 25, 50, and 75% of bacon with sunflower oil, stored them at 4, 7, and 12 °C for 6 weeks and obtained 0.94–1.31 kg/transversal section shear force values.…”

“…Jorge et al (), evaluating different types of mortadella, observed TBARs values ranging from 0.58 to 1.13 mg MAD/kg. Trindade, Castillo, and Felício (), in the study with the addition of antioxidants in mortadella production, obtained values from 0.20 to 0.24 mg MDA/kg. Cavalheiro et al (), in the study of pork replacement by MDM for mortadella production, obtained TBARs values ranging from 0.24 to 0.68 mg MDA/kg during storage.…”

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

“…Yine Trindade ve ark. (45) mekanik ayrılmış broiler karkaslarında yaptıkları bir çalışmada ise mikrokok/stafilokok sayısını 3.2x10 6 kob/g olarak bulmuşlardır. Çalışmaların bulguları bizim çalışma bulgularımızı destekler niteliktedir.…”

“…'nın (45) burgu tipi makinalardan aldıkları mekanik ayrılmış broiler et örneklerinden izole edilen % 4 S. aureus (4/100) pozitif izolatların enterotoksin oluşturabilme yeteneğini belirlemek amacıyla yaptıkları çalışmada, izolatların % 35'inin enterotoksin oluştura-bilme özelliğine sahip olduğu belirlenmiştir. Dört örneğe ait S. aureus pozitif 14 izolatın, 6'sının enterotoksin A'yı, 4'ünün enterotoksin D'yi, 2'sinin enterotoksin A ve B'yi, 2'sinin ise enterotoksin A, B ve C'yi üretebildiği tespit edilmiştir.…”

Composition, collagen content and sensory quality of sausages elaborated with mechanically separated meat poultry and collagen fiber

“…O aumento das exportações e do consumo interno de frango em cortes tem aumentado a produção de carne mecanicamente separada (CMS) de frango, como consequência do aumento da quantidade de cortes destinados à desossa mecânica (OZER;SARIÇOBAN, 2010). A produção de CMS também tem sido uma boa alternativa para o aproveitamento de galinhas poedeiras de descarte e de cortes menos nobres de frango (TRINDADE et al, 2006;TRINDADE et al, 2005, TRINDATE et al, 2004, passando a ser adicionada em diversos produtos cárneos cozidos, em substituição à carne desossada manualmente.…”