Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

作者：Pereira A D; Gomide L A M^*; Cecon P R; Fontes E A F; Fontes P R; Ramos E M; Vidigal J G

来源：Meat Science, 2014, 97(2): 164-173.

DOI：10.1016/j.meatsci.2014.01.017

• Pork blood
• Carbon monoxide
• Sausage color
• Chemical characteristics

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. Residual nitrite level, L*, a*, b* and e values of the mortadella decreased (P < 0.05) with an increase in the amount of blood; TBARs did not vary (P> 0.05). Increasing the amount of blood increased (P < 0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P< 0.05) h* and did not affect (P> 0.05) BI. Increasing storage length decreased (P< 0.05) residual nitrite, affected Bland color coordinates and did not affect TBARS (P> 0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.

• 出版日期2014-6