Data/hora: 11/06/2024 01:27:35

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