Partial Replacement of Cassava Starch With Peruvian Maca Flour in Mortadella: Innovation in Functional Meat Products With Clean‐Label Potential [PDF]
Journal of Food ScienceABSTRACT This study explored the partial substitution of cassava starch with Peruvian maca flour in mortadella formulations, aiming to develop a healthier, clean‐label meat product by increasing antioxidant activity and reducing synthetic additives.
Flavia Aparecida Reitz Cardoso +2 more
exaly +3 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 +3 more sources
Preservative of Essential Oil Blends: Control of Clostridium perfringens Type a in Mortadella [PDF]
Brazilian Archives of Biology and Technology, 2021 The aim of this study was to evaluate the antimicrobial effect of the essential oils of cinnamon, cardamom, clove, oregano, and thyme and their synergism on vegetative cells and endospores of Clostridium perfringens type A inoculated in meat sausage ...
Heloísa Helena de Abreu Martins +6 more
doaj +5 more sources
Research on Thermal Imaging Usage as a Method for Detecting Bacillus subtilis Bacteria in Mortadella
Applied Sciences, 2022 Meat and meat products are important sources of valuable proteins and other nutrients, but they are also a conducive environment for microorganisms’ growth and can easily corrupt. In order to ensure the safety and quality of these products throughout its
Edyta Lipińska +3 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 +3 more
doaj +3 more sources
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 +4 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
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 +5 more
doaj +2 more sources
A Scoping Review of Thermal and Nonthermal Technologies for Listeria monocytogenes Inactivation in Ready-to-Eat Meats. [PDF]
Compr Rev Food Sci Food SafABSTRACT Listeria monocytogenes continues to present a significant food safety challenge in ready‐to‐eat (RTE) products, despite existing regulatory standards and antimicrobial intervention strategies. To manage the risk of L. monocytogenes in RTE meats, food producers and researchers have explored a range of intervention strategies, broadly ...
Guzel M, Okur I.
europepmc +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 SciABSTRACT 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 +7 more
europepmc +2 more sources