Results 11 to 20 of about 1,148 (167)

Cochineal carmine adsorbed on layered zinc hydroxide salt applied on mortadella to improve color stability [PDF]

Current Research in Food Science, 2021
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics.
Gabriela Cavalca Ongaratto, Gabriela Oro, Daneysa Lahis Kalschne, Ana Cristina Trindade Cursino, Cristiane Canan   +4 more
doaj   +2 more sources

Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

Meat Science, 2014
The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P>0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red.
Pereira, A.D., Gomide, L.A.M., Cecon, P.R., Fontes, E.A.F., Fontes, P.R., Ramos, E.M., Vidigal, J.G.   +6 more
openaire   +4 more sources

Addition of anacardic acid as antioxidants in broiler chicken mortadella [PDF]

Food Science and Technology, 2015
The effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid
ABREU, Virgínia Kelly Gonçalves, PEREIRA, Ana Lúcia Fernandes, FREITAS, Ednardo Rodrigues de, TREVISAN, Maria Teresa Salles, COSTA, José Maria Correia da   +4 more
openaire   +4 more sources

Biocontrol Ability Against Harmful Microbial Contamination of Vegan Mortadella with an Ingredient of Oat Fermented by Lactiplantibacillus plantarum [PDF]

Foods
The rising demand for vegan products calls for new plant-based antimicrobial preservation methods. This study evaluates an antifungal ingredient obtained by fermenting oat drink with lactic acid bacteria to extend vegan mortadella’s shelf life.
Ana Moreno, Alberto Gonçalves, Mario Riolo, Victor Dopazo, Jorge Calpe, Giuseppe Meca   +5 more
doaj   +2 more sources

Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing Mortadella Nutritional Quality [PDF]

Foods
Lemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil, phenolic ...
Daniela Magalhães, Cristina V. Rodrigues, Carmen Botella-Martinez, Nuria Muñoz-Tebar, José Angel Pérez-Álvarez, Manuel Viuda-Martos, Paula Teixeira, Manuela Pintado   +7 more
doaj   +2 more sources

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

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   +2 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, Luara Aparecida Simões, Silas Rodrigo Isidoro, Sabrina de Souza Nascimento, João Paulo Alcântara, Eduardo Mendes Ramos, Roberta Hilsdorf Piccoli   +6 more
doaj   +5 more sources

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

Ultrasonics Sonochemistry, 2021
Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability,
Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Bibiana Alves dos Santos, Stephanie Ribeiro Reis, Priscila Nehring, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol   +10 more
doaj   +3 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, Katarzyna Pobiega, Kamil Piwowarek, Elżbieta Hać-Szymańczuk   +3 more
doaj   +2 more sources

Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella [PDF]

Foods
This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogenes ...
Priscila Rossato Fracari, Ana Guimarães Massia, Denise Adamoli Laroque, Bibiana Alves dos Santos, Alexandre José Cichoski, Bruno Augusto Mattar Carciofi, Paulo Cezar Bastianello Campagnol   +6 more
doaj   +2 more sources