MORTADELA TIPO BOLOGNA ADICIONADA DE FARINHA DE SEMENTE DE ABÓBORA (Cucurbita maxima) COMO ANTIOXIDANTE NATURAL

Abstract

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Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausages

“…The ash contents of the treatments were lower than those reported by Pires et al 25 . (17.4–27.5 g kg −1 ), while the protein contents corroborated the study of Chaves et al 26 . (154.5–173.…”

“…The ash contents of the treatments were lower than those reported by Pires et al 25 (17.4-27.5 g kg −1 ), while the protein contents corroborated the study of Chaves et al 26 (154.5-173. g kg −1 ). Concerning the fat contents, lower values were observed when compared to the findings of Pires et al 25 (∼250 g kg −1 ) and similar to those observed by Chaves et al 26 (∼200 g kg −1 ), once those authors used a higher percentage of pork back fat and mechanically separated meat, which contributes to the increase in the fat content of the Bologna sausage formulations.…”

“…Concerning the fat contents, lower values were observed when compared to the findings of Pires et al 25 . (~250 g kg −1 ) and similar to those observed by Chaves et al 26 . (~200 g kg −1 ), once those authors used a higher percentage of pork back fat and mechanically separated meat, which contributes to the increase in the fat content of the Bologna sausage formulations.…”

“…Pires et al 25 studied the effects of different levels of sodium reduction in Bologna sausages and found moisture contents around 540 g kg −1 . Chaves et al 26 found moisture contents of 472.4 g kg −1 to 532.6 g kg −1 for different formulations of Bologna sausages with the addition of pumpkin seed flour to replace the synthetic antioxidant. Those values are lower than the results of this study, probably due to the different Bologna formulations, as the properties of raw materials, such as type of meat, as well as the moisture and fat contents, can affect the results.…”

“…studied the effects of different levels of sodium reduction in Bologna sausages and found moisture contents around 540 g kg −1 . Chaves et al 26 . found moisture contents of 472.4 g kg −1 to 532.6 g kg −1 for different formulations of Bologna sausages with the addition of pumpkin seed flour to replace the synthetic antioxidant.…”