Results 21 to 30 of about 681 (148)

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   +1 more source

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

Chenopodium quinoa and Amaranthus spp. raw meals as meat extenders in Pelibuey mortadella [PDF]

Brazilian Journal of Food Technology
This study examined the impact of partially replacing wheat flour with raw flours from Andean pseudocereals (Chenopodium quinoa Willd. and Amaranthus spp.) in Bologna-style mortadella formulations made with pelibuey meat (Ovis aries).
Gabriela Revelo Salgado, Marco Burbano Pulles, Francisco Domínguez Rodríguez, Freddy Giovanny Torres Mayanquer   +3 more
doaj   +2 more sources

Effects of addition of swine skin on the technological characteristics of mortadella produced in an industrial unit

International Journal of Food Studies, 2021
The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chloride (2
Karem Muraro, Jamile Zeni, Rogério Luis Cansian, Juliana Steffens, Eunice Valduga, Geciane Toniazzo Backes   +5 more
doaj   +1 more source

Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review. [PDF]

Food Sci Nutr
Since the consumption of sodium nitrite is harmful to humans and this substance is used as an additive in fermented sausages, it is suggested to use plant substitutes for nitrite. In this article, it deals with a comprehensive review of the proposed plant substitutes and the different effects of these substitutes on the technological characteristics of
Tahmouzi S, Alizadeh Salmani B, Eskandari S, Arab M.   +3 more
europepmc   +2 more sources

Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Descriptive analysis (DA) is the gold standard for sensory profiling due to its robustness and reliability. However, its high cost, time demand, and labor intensity limit routine applications in the food industry. Rapid Sensory Profiling Techniques (RSPTs) have emerged as faster, less resource‐intensive alternatives to address these challenges.
da Silva IBG, Magnani M, Esmerino EA, Filho ERT, Cruz AG, Pimentel TC.   +5 more
europepmc   +2 more sources

Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella [PDF]

Brazilian Journal of Microbiology, 2008
This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey's test indicated that counts of L.
Bersot, Luciano dos Santos, Gillio, Cíntia, Tavolaro, Paula, Landgraf, Mariza, Franco, Bernadette Dora Gombossy de Melo, Destro, Maria Teresa   +5 more
openaire   +4 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   +1 more source

Safety evaluation of the food enzyme containing endo-1,3(4)-β-glucanase, endo-1,4-β-xylanase and cellulase activities from the non-genetically modified <i>Rasamsonia emersonii</i> strain FGB. [PDF]

EFSA J
Abstract The food enzyme containing endo‐1,3(4)‐β‐glucanase (3‐(1,3;1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6), endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) and cellulase (4‐(1,3;1,4)‐β‐d‐glucan‐4‐glucanohydrolase EC 3.2.1.4) is produced with the non‐genetically modified Rasamsonia emersonii strain FGB by DSM Food Specialties B.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Andreoli C, Terron A, Lunardi S, Andryzskiewicz M, Criado A, Liu Y.   +18 more
europepmc   +2 more sources

Microbiological evaluation of chicken meat products [PDF]

Journal of Veterinary Medical Research, 2019
The aim of the present study was to compare the microbiological quality and safety of chicken products collected from a poultry processing plant and from the retail market.
F. A. Khalafalla, Fatma, H. M. Ali , A. El-Fouley   +2 more
doaj   +2 more sources