Results 11 to 20 of about 2,995 (190)

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, Melina Franco Coradini, Ana Paula Sartório Chambo, Stefane dos Santos Correa, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza   +6 more
doaj   +5 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, Fábio da Costa Henry, Jonhny de Azevedo Maia Júnior, Monique Moreira Moulin, Suzana Maria Della Lucia, Célia Raquel Quirino, Antonio Manoel Maradini Filho, Beatriz Módulo Busato   +7 more
doaj   +3 more sources

Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)

International Journal of Food Studies, 2021
This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat).
Heloísa Maria Ângelo Jerônimo, Maria Elieidy Gomes de Oliveira, Carlos Eduardo Vasconcelos de Oliveira, Natália Ferrão Castelo Branco Melo, Alex Poeta Casali, Antônio Rosendo da Costa, Aryane Ribeiro da Silva, Ricácia de Sousa Silva, Tânia Lúcia Montenegro Stamford   +8 more
doaj   +3 more sources

Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat [PDF]

Foods
The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramuscular
Silvia Jane Lombardi, Filomena Nazzaro, Luigi Grazia, Raffaele Coppola, Florinda Fratianni, Michela Pellegrini, Ilenia Iarusso, Patrizio Tremonte, Francesca Coppola   +8 more
doaj   +2 more sources

REDUCTION OF MORTADELLA COOKING TIME AND EVALUATION OF THE FINAL PRODUCT QUALITY

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, Clarice Steffens, Clarissa Dalla Rosa, Juliana Steffens   +3 more
doaj   +3 more sources

Bacterial Contamination of Mortadella in Three Palestinian Factories [PDF]

Journal of Veterinary Medical Research, 2005
An investigation on certain bacterial contaminants of Mortadella produced by three Palestinian factories has been carried out. One sample (2units) was taken monthly (June/1999-may/2000) from each of three local factories (A, B&C).
N. H. El-Nakhal
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 Sci
ABSTRACT The 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. In the present work, more sustainable packaging materials were compared to a conventional system (tray in PET/EVOH/PE with lid in PET/EVOH/PE) to preserve ...
Leni G, Bonacina CE, Principato L, Galli R, Negrini C, Dallolio G, Bassani A, Spigno G.   +7 more
europepmc   +2 more sources

Influence of cooking process on protein fractions in cooked ham and mortadella

Italian Journal of Animal Science, 2011
The mortadella is a pork meat sausage (in natural or artificial bowel) accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained
G. Vonghia, V. Liuzzi, M. Faccia, G. Alviti, G. Cacace, A. Di Luccia   +5 more
doaj   +2 more sources

Application of orange albedo fat replacer in chicken mortadella. [PDF]

J Food Sci Technol, 2022
This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three chicken mortadella formulations: C (control, 0% replacer addition, chicken skin as a fat source), F1 (4.8% replacer addition, standing for 22.8% partial fat replacement), and F2 (8.4% replacer addition, standing for 34% partial fat replacement).
Belluco CZ, Mendonça FJ, Zago ICC, Di Santis GW, Marchi DF, Soares AL.   +5 more
europepmc   +3 more sources

Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants Mortadela elaborada com cms de galinhas poedeiras pré-misturada com antioxidantes [PDF]

Scientia Agricola, 2006
At the end of the laying cycle, layer hens can be used for production of mechanically separated meat (MSML) for sausage manufacture. However, mechanically separated meats are susceptible to lipid and pigment oxidation during storage, problems that could ...
Marco Antonio Trindade, Carmen Josefina Contreras Castillo, Pedro Eduardo de Felício   +2 more
doaj   +4 more sources