Effects of addition of swine skin on the technological characteristics of mortadella produced in an industrial unit

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2021-10-15 DOI:10.7455/10.7455/IJFS/10.2.2021.A8

Karem Muraro, J. Zeni, R. Cansian, J. Steffens, E. Valduga, G. T. Backes

引用次数: 0

Abstract

The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chloride (2 to 3 %) on total protein, total fat, starch, moisture, water activity, sodium, pH and texture profile (hardness, adhesiveness, elasticity, cohesiveness and chewiness) were evaluated and compared to a mortadella formulation without swine skin addition. The mortadella formulations with addition of 3.5 to 5.5 % swine skin and 2 to 2.5 % sodium chloride are in accordance with Brazilian legislation and provided an increase of approximately 12 % in protein content, a decrease of 14 % in sodium content and a water activity less than 0.9488. The swine skin and sodium chloride provided stability to the mortadella and influenced its texture, mainly in hardness, elasticity and chewiness.

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猪皮添加量对工业生产摩台菌工艺特性的影响

本研究的目的是评价猪皮添加量对工业规模生产的摩泰菌制剂工艺特性的影响。研究了猪皮浓度(1.5% ~ 5.5%)和氯化钠浓度(2% ~ 3%)对总蛋白、总脂肪、淀粉、水分、水活度、钠、pH和质地(硬度、黏附性、弹性、黏性和咀嚼性)的影响，并与不添加猪皮的摩台ella配方进行了比较。根据巴西法规，添加3.5 - 5.5%猪皮和2 - 2.5%氯化钠的摩台拉配方蛋白质含量增加了约12%，钠含量减少了14%，水活度低于0.9488。猪皮和氯化钠对肉糜的质地有一定的影响，主要表现在硬度、弹性和嚼劲方面。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.