Evaluation of mortadella formulated with carbon monoxide-treated porcine blood |
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| Authors: | AD Pereira LAM Gomide PR Cecon EAF Fontes PR Fontes EM Ramos JG Vidigal |
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| Affiliation: | 1. Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, CEP, 36570-000 Viçosa, MG, Brazil;2. Departamento de Nutrição, Universidade Federal do Tocantins, CEP, 77001-090 Palmas, TO, Brazil;3. Departamento de Informática, Universidade Federal de Viçosa, CEP, 36570-000 Viçosa, MG, Brazil;4. Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, CEP, 37200-000 Lavras, MG, Brazil.;5. Diretoria do Departamento de Pesquisa e Extensão, Instituto Federal Fluminense, CEP, 24220-900 Niterói, RJ, Brazil. |
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| Abstract: | The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P > 0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (P < 0.05) with an increase in the amount of blood; TBARs did not vary (P > 0.05). Increasing the amount of blood increased (P < 0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P < 0.05) h* and did not affect (P > 0.05) BI. Increasing storage length decreased (P < 0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (P > 0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels. |
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| Keywords: | Pork blood Carbon monoxide Sausage color Chemical characteristics |
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