| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Mutton mortadella supplemented with yacón meal
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| 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
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| Data: |
2018-01-01
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| Ano: |
2018
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| Palavras-chave: |
Mutton
Mortadella
Smallanthus sonchifolia
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900753
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20180349
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.48 n.9 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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