Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle [PDF]
AnimalsThe rising interest in healthier meat options prompted the exploration of alternatives to traditional pork-based products, incorporating meat from different livestock species, feeding regimens, and functional ingredients.
Giuseppe Maniaci +2 more
exaly +10 more sources
Mutton mortadella supplemented with yacón meal [PDF]
Ciência Rural, 2018 : 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 ...
Alexandre Cristiano Santos Júnior +7 more
doaj +5 more sources
Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage [PDF]
HeliyonEssential oils application as natural preservatives is challenging owning to low solubility and stability to harsh conditions, while incorporation of essential oils into nanoemulsion systems can effectively improve these issues.
Elmira Taherzadeh +3 more
doaj +3 more sources
REDUCTION OF MORTADELLA COOKING TIME AND EVALUATION OF THE FINAL PRODUCT QUALITY [PDF]
Ciência Animal Brasileira, 2015 In food industry, the cooking is one of the most important processes for the conservation and quality assurance of the final product, especially mortadella.
Diones Orsolin +3 more
doaj +5 more sources
Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential [PDF]
Food Chemistry: XThe effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, and the preference was evaluated and described sensorially.
Adriana Aparecida Droval +2 more
exaly +4 more sources
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella [PDF]
Italian Journal of Food Safety, 2016 This study aimed to evaluate the shelf life of sliced cooked liver mortadella packaged in MAP (70-85% N2, 15-30% CO2) and stored in refrigeration (4°C) or slight thermal abuse (8°C) for up to 49 days (declared best before date 45 days).
Erica Tirloni +5 more
doaj +5 more sources
Effects of addition of swine skin on the technological characteristics of mortadella produced in an industrial unit [PDF]
International Journal of Food Studies, 2021 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
Karem Muraro +5 more
doaj +2 more sources
Assessment of More Sustainable Packaging Solutions for Sliced Cooked Ham and Mortadella: A Study on Physicochemical Properties and Microbial Quality. [PDF]
J Food SciThe growing demand for alternative food packaging materials has gained significant attention, driven by both European and global policies aimed at promoting a more sustainable food system.
Leni G +7 more
europepmc +3 more sources
Physicochemical and sensory evaluation of mortadella based on Nile tilapia filleting residues [PDF]
Ciência Rural, 2021 : The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process.
Paola Casagrande Alda +6 more
doaj +5 more sources
Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador) [PDF]
Foods, 2023 Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most widely
Gary Alex Meza-Bone +6 more
doaj +2 more sources