Results 141 to 150 of about 1,148 (167)

Substitution of nitrite by sorbate and the effect on properties of mortadella

Meat Science, 2002
Investigation of substitution of nitrite by sorbate in mortadella involved preparation of the product with nitrite-sorbate combinations and controls of nitrite and sorbate alone. The results revealed that mortadella samples made with sorbate alone were not sensorily acceptable and had the highest TBA values.
A M, Al-Shuibi, B M, Al-Abdullah
exaly   +3 more sources

Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions

Meat Science, 2001
The presence of Listeria monocytogenes in ready-to-eat meat products is cause of concern to the food industry as well as to health authorities. Studies were conducted to evaluate the presence of L. monocytogenes in mortadellas acquired at retail stores and to evaluate the fate of two levels of a L.
Luciano S Bersot, Mariza Landgraf, M T Destro   +2 more
exaly   +3 more sources

Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella

Food Research International, 2023
The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-
Vanessa, Biasi, Eduardo, Huber, Ana Paula Zapelini, de Melo, Rodrigo Barcellos, Hoff, Silvani, Verruck, Pedro Luiz Manique, Barreto   +5 more
openaire   +2 more sources

Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling

International Journal of Food Engineering, 2014
Mortadella evaporative pre-cooling process from 70 to 50°C at core was investigated: the thermal diffusivity and the apparent heat transfer coefficient were experimentally estimated. The effects of ventilation and water spraying with different intervals (
Massimiliano Rinaldi, Emma Chiavaro
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

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

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

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.
Juliana C, Baldin, Paulo E S, Munekata, Euder C, Michelin, Yana J, Polizer, Poliana M, Silva, Thais M, Canan, Manoela A, Pires, Silvia H S, Godoy, Carmen S, Fávaro-Trindade, Cesar G, Lima, Andrezza M, Fernandes, Marco A, Trindade   +11 more
openaire   +2 more sources

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