Results 121 to 130 of about 681 (148)

Determination of thermal diffusivity of mortadella using actual cooking process data

Journal of Food Engineering, 2002
Abstract Thermal properties are very important to simulate heat transfer during heat treatment of foods. The aim of this work was to study heat transfer aspects of the mortadella cooking process and the use of actual temperature transient profiles to estimate the effective thermal diffusivity (α).
Bruno Augusto Mattar Carciofi, João Borges Laurindo   +1 more
exaly   +2 more sources

Sensory Evaluation of Shrimp Flavored Nile Tilapia Mortadella

Journal of Experimental Agriculture International, 2019
Objectives: The aim was to develop and evaluate the microbiological and sensory characteristics of a mortadella made from mechanically separated shrimp flavored Nile Tilapia. Study Design: In the data generated in the acceptance test of the mortadellas, the averages and standard deviations were calculated and the Analysis of Variance (ANOVA) was ...
U. A. A. Vasconcelos, M. N. Oliveira, S. N. Oliveira, A. X. M. Queiroga, O. S. Silva, R. Bernadino Filho   +5 more
openaire   +1 more source

Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna

Meat Science, 2013
In recent years, formulations of the Italian cold cut mortadella have changed to meet evolving tastes and nutritional trends. The aim of the present study was to analyze the physical, chemical, and sensory characteristics of currently produced mortadella. Representative samples of Italian mortadella (13 brands, 3 samples/brand) were analyzed.
G, Barbieri, M, Bergamaschi, Ge, Barbieri, M, Franceschini   +3 more
openaire   +2 more sources

Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella

Meat Science, 1998
An investigation has been carried out on oxidative processes of fresh and stored frozen pork and of two pork products (salame Milano and mortadella). Wholesale pork cuts (shoulder, ham trimmings, belly and backfat) were checked fresh and after frozen storage (1, 3 and 6 months). The streaky bacon was studied fresh and after scalding at 80 °C.
NOVELLI, ENRICO, ZANARDI E., GHIRETTI G.P., CAMPANINI G., DAZZI G., MADARENA G., CHIZZOLINI R.   +6 more
openaire   +3 more sources

Changes in the quality of sliced mortadella sausages prepared using chitosan

Journal of Food Safety, 2019
AbstractThis study aimed to evaluate the changes in the quality of mortadella sausages with different concentrations of chitosan during the cold storage period. The mortadella was prepared using 0, 1, 2, and 3% chitosan. It was then sliced, vacuum packed and stored at 4°C for a period of 60 days.
Aline P. Martins, Heloísa H. de Abreu Martins, Silas R. Isidoro, João P. Alcântara, Eduardo M. Ramos, Roberta H. Piccoli   +5 more
openaire   +1 more source

Beef and sheep mortadella: formulation, processing and quality aspects

International Journal of Food Science and Technology, 2004
Abstract Beef and lamb mortadella samples were prepared under controlled conditions and stored for 16 weeks under refrigeration. Moisture, protein, fat, ash and sodium chloride contents were measured initially and pH, percentage of free fatty acids, thiobarbituric acid values, total volatile nitrogen content, residual nitrite ...
openaire   +1 more source

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage

Food Research International, 2018
The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified.
Paulo E S Munekata, Yana Jorge Polizer Rocha, Manoela Alves Pires   +2 more
exaly   +3 more sources

Oxidation patterns of lipids in mortadella and salame Milano

1994
A set of samples of commercial products has benn brought with the aim of tacking a picture of products normally marked in Italy. Oxidation monitored by the measure of peroxide value, the TBA test and the determination of cholesterol oxides, was found to be sufficiently low in general.
ZANARDI E., NOVELLI, ENRICO, CAMPANINI G., CHIZZOLINI R.   +3 more
openaire   +1 more source

Pulsed light and jabuticaba peel extract for nitrite reduction and quality enhancement in sliced mortadella

Meat Science
This study evaluated using pulsed light (PL) and jabuticaba peel extract (JPE) to control bacterial growth in sliced mortadella with reduced sodium nitrite content and assessed their impact on food quality. Three formulations were tested: 150 ppm nitrite (100 % of the allowed dosage, N100%), 75 ppm nitrite (N50%), and 75 ppm nitrite with 1 % JPE (N50% +
Priscila Rossato, Fracari, Igor, Tomasevic, Ana Guimarães, Massia, Denise Adamoli, Laroque, Manoela Meira, Balzan, Bibiana Alves, Dos Santos, Alexandre José, Cichoski, Roger, Wagner, Bruno Augusto Matar, Carciofi, Paulo Cezar Bastianello, Campagnol   +9 more
openaire   +2 more sources

mortadella, n.

2023
openaire   +1 more source