Results 41 to 50 of about 2,995 (190)

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   +3 more sources

Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal. [PDF]

Food Sci Nutr, 2020
AbstractThis study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of Smallanthus sonchifolius meal. Three mutton mortadella formulations supplemented with 1.25%, 2.50%, and 5% yacón meal and control formulation without yacón meal was included.
do Santos Junior AC, de Oliveira RF, Henry FDC, Maia Junior JA, Moulin MM, Della Lucia SM, Quirino CR, Martins MLL, Rampe MCC.   +8 more
europepmc   +5 more sources

A sensometric approach to the development of mortadella with healthier fats

Meat Science, 2018
The aim of this study was to evaluate the sensory characteristics of mortadellas with different fat contents using Descriptive Analysis (DA) and Check-all-that-apply (CATA) questions and their relationship with overall liking (OL). Five mortadella samples were studied. Sample 1, containing 16% fat. Sample 2 was formulated with 8% fat.
Erick, Saldaña, Aline, de Oliveira Garcia, Miriam Mabel, Selani, Marcia M H, Haguiwara, Marcio Aurelio, de Almeida, Raúl, Siche, Carmen J, Contreras-Castillo   +6 more
openaire   +2 more sources

Effect of the addition of Zapallo flour and beer in the mortadella type Bologna

RECUS, 2019
Zapallo flour has the ability to sponge the meat mass by incorporating water, facilitating the retention capacity and improving the cohesion of the particles of the different ingredients, frozen beer improves the organoleptic characteristics of meat ...
Plinio Abelardo Vargas Zambrano, Fredy Alain Mendoza Rivadeneira, Alexandra Meza Cool, Gibson Jonny Cornejo Dueñas, Alex Alberto Dueñas Rivadeneira, Carlos Alfredo Cedeño Palacios   +5 more
doaj   +1 more source

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages [PDF]

Asian-Australasian Journal of Animal Sciences, 2018
Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella ...
Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Edimar Aparecida Filomeno Fontes, Juan Ramon Olalquiaga Perez, Eduardo Mendes Ramos   +6 more
doaj   +1 more source

Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes [PDF]

, 2015
The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C.
Aminzare, M., Hashemi, M., Hassanzad Azar, H., Mounesi Raad, T., Naghili, H., Raeisi, M., Tajik, H.   +6 more
core   +1 more source

Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella

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, Simone Stella, Cristian Bernardi, Vittorio Maria Moretti, Carla Bersani, Patrizia Cattaneo   +5 more
doaj   +1 more source

Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets [PDF]

, 2015
To prolong the shelf life of seafood products, lipid oxidation and growth of microorganisms should be retarded. The objective of the current study was evaluating the potential application of carboxymethyl cellulose (CMC) coatings incorporated with ...
Aliakbarlu, J., Hosseini, S.M.H., Mirhosseini, S.H., Raeisi, M., Tajik, H.   +4 more
core   +1 more source

Taxonomy Induction using Hypernym Subsequences [PDF]

, 2017
We propose a novel, semi-supervised approach towards domain taxonomy induction from an input vocabulary of seed terms. Unlike all previous approaches, which typically extract direct hypernym edges for terms, our approach utilizes a novel probabilistic ...
Biemann Chris, Cram Damien, Grefenstette Gregory, Gupta Amit, Kozareva Zornitsa, Nastase Vivi, Oakes Michael P, Ponzetto S., Ponzetto Simone Paolo, Snow Rion   +9 more
core   +3 more sources

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Foods, 2021
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects.
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot   +2 more
doaj   +1 more source