Mutton mortadella supplemented with yacón meal

Detalhes bibliográficos
Autor(a) principal: Santos Júnior,Alexandre Cristiano
Data de Publicação: 2018
Outros Autores: Henry,Fábio da Costa, Maia Júnior,Jonhny de Azevedo, Moulin,Monique Moreira, Lucia,Suzana Maria Della, Quirino,Célia Raquel, Maradini Filho,Antonio Manoel, Busato,Beatriz Módulo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900753
Resumo: ABSTRACT: 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 fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.
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spelling Mutton mortadella supplemented with yacón mealmuttonmortadellaSmallanthus sonchifoliaABSTRACT: 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 fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.Universidade Federal de Santa Maria2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900753Ciência Rural v.48 n.9 2018reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20180349info:eu-repo/semantics/openAccessSantos Júnior,Alexandre CristianoHenry,Fábio da CostaMaia Júnior,Jonhny de AzevedoMoulin,Monique MoreiraLucia,Suzana Maria DellaQuirino,Célia RaquelMaradini Filho,Antonio ManoelBusato,Beatriz Móduloeng2018-08-29T00:00:00ZRevista
dc.title.none.fl_str_mv Mutton mortadella supplemented with yacón meal
title Mutton mortadella supplemented with yacón meal
spellingShingle Mutton mortadella supplemented with yacón meal
Santos Júnior,Alexandre Cristiano
mutton
mortadella
Smallanthus sonchifolia
title_short Mutton mortadella supplemented with yacón meal
title_full Mutton mortadella supplemented with yacón meal
title_fullStr Mutton mortadella supplemented with yacón meal
title_full_unstemmed Mutton mortadella supplemented with yacón meal
title_sort Mutton mortadella supplemented with yacón meal
author Santos Júnior,Alexandre Cristiano
author_facet Santos Júnior,Alexandre Cristiano
Henry,Fábio da Costa
Maia Júnior,Jonhny de Azevedo
Moulin,Monique Moreira
Lucia,Suzana Maria Della
Quirino,Célia Raquel
Maradini Filho,Antonio Manoel
Busato,Beatriz Módulo
author_role author
author2 Henry,Fábio da Costa
Maia Júnior,Jonhny de Azevedo
Moulin,Monique Moreira
Lucia,Suzana Maria Della
Quirino,Célia Raquel
Maradini Filho,Antonio Manoel
Busato,Beatriz Módulo
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Santos Júnior,Alexandre Cristiano
Henry,Fábio da Costa
Maia Júnior,Jonhny de Azevedo
Moulin,Monique Moreira
Lucia,Suzana Maria Della
Quirino,Célia Raquel
Maradini Filho,Antonio Manoel
Busato,Beatriz Módulo
dc.subject.por.fl_str_mv mutton
mortadella
Smallanthus sonchifolia
topic mutton
mortadella
Smallanthus sonchifolia
description ABSTRACT: 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 fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900753
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900753
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20180349
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.48 n.9 2018
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140552969879552

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