Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

• Autor(a) principal: Cavalheiro,Carlos Pasqualin
• Data de Publicação: 2014
• Outros Autores: Lüdtke,Fernanda Luisa, Stefanello,Flávia Santi, Kubota,Ernesto Hashime, Terra,Nelcindo Nascimento, Fries,Leadir Lucy Martins
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300007
• topic: protein hydrolysates; mortadella-type sausage; mechanically deboned chicken meat; TBARS; texture properties

Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception threshold. The sausages were darker and less red, with lower lightness (L*) and redness (a*) values than those of the control treatment. They had soft texture, which was evidenced by both the instrumental and sensory analysis. Therefore, the formulation containing 10% of MDCM protein hydrolysates proved to be the most suitable for mortadella-type sausage elaboration.