Physicochemical and sensory characteristics of mortadella manufactured with <em>Caiman yacare (Caiman yacare)</em> meat and natural food colorants

Abstract

This study evaluated the effects of the natural food colorants from annatto (Bixa orellana) (0.3%, 0.6%, and 0.9%) and cochineal carmine (Dactylopius coccus) (0.05%, 0.10% and 0.15%) on the physicochemical and sensory characteristics of mortadella made with Caiman yacare (Caiman yacare) meat. All mortadella formulations were prepared in accordance with Brazilian law. There were significant differences (P &lt; 0.05) between treatments in pH, color parameters C* and h*, and texture profile. The scores determined in the sensory evaluation also showed differences in color, flavor, texture, and overall impression of mortadella formulations with different concentrations of both natural food colorants (P &lt; 0.05). The mortadella containing 0.15% cochineal carmine received the highest scores for color (7.91), flavor (7.49), texture (7.43) and overall impression (7.58), thus presenting the best physicochemical and sensory characteristics among all formulations studied.