Results 171 to 180 of about 2,995 (190)
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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 +3 more
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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 +3 more
openaire +2 more sources
Beef and sheep mortadella: formulation, processing and quality aspects
International Journal of Food Science and Technology, 2004Abstract 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 ...
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Food Structure, 2015
Abstract The diet is an important modifiable factor that influences the development of chronic diseases. There is a lot of evidence demonstrating the importance of diet modifications on consumer health. However, the consumers demand low fat products without any loss of their texture quality.
Erick Saldaña +5 more
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Abstract The diet is an important modifiable factor that influences the development of chronic diseases. There is a lot of evidence demonstrating the importance of diet modifications on consumer health. However, the consumers demand low fat products without any loss of their texture quality.
Erick Saldaña +5 more
openaire +1 more source
Changes in the quality of sliced mortadella sausages prepared using chitosan
Journal of Food Safety, 2019AbstractThis 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 +5 more
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Oxidation patterns of lipids in mortadella and salame Milano
1994A 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. +3 more
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Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella
Meat Science, 2013The aim of this study was to evaluate the effect of the addition of tomato paste (TP) to sausage mortadella in order to improve the nutritional properties and reduce the lipid oxidation associated with the content of lycopene. First, three different mortadellas without colourant were made with 2, 6 and 10% of TP, to optimise technologically the amount ...
G, Doménech-Asensi +6 more
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Tecnologia e conservabilità di 'Mortadella di fegato' e 'Sanguinaccio'
2005The liver and the blood of pig are the components of some typical sausages: raw or cooked “liver mortadella” which is packaged under vacuum, and “sanguinacci”. These products, handmade or processed in small salami factories, were evaluated from an hygienic and proximate composition point of view.
PALEARI, MARIA ANTONIETTA +2 more
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Processing and Storage Rather of Mortadella from Nile Tilapia Filleting Residues
Journal of Aquatic Food Product Technology, 2022Maria Luiza Rodrigues de Souza +11 more
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