Data/hora: 03/06/2024 06:22:04

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Mutton mortadella supplemented with yacón meal	
Autores: 	Santos Júnior,Alexandre Cristiano; Henry,Fábio da Costa; Maia Júnior,Jonhny de Azevedo; Moulin,Monique Moreira; Lucia,Suzana Maria Della; Quirino,Célia Raquel; Maradini Filho,Antonio Manoel; Busato,Beatriz Módulo.	
Data: 	2018-01-01	
Ano: 	2018	
Palavras-chave: 	Mutton; Mortadella; Smallanthus sonchifolia.	
Resumo: 	ABSTRACT:  This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900753	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20180349	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.48 n.9 2018	
Fonte: 	info:eu-repo/semantics/openAccess