Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorPereira, A.D.-
Autor(es): dc.creatorGomide, L.A.M.-
Autor(es): dc.creatorCecon, P.R.-
Autor(es): dc.creatorFontes, E.A.F.-
Autor(es): dc.creatorFontes, P.R.-
Autor(es): dc.creatorRamos, E.M.-
Autor(es): dc.creatorVidigal, J.G.-
Data de aceite: dc.date.accessioned2026-02-09T12:38:52Z-
Data de disponibilização: dc.date.available2026-02-09T12:38:52Z-
Data de envio: dc.date.issued2014-12-30-
Data de envio: dc.date.issued2014-12-30-
Data de envio: dc.date.issued2014-01-21-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4863-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0309174014000187-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1165496-
Descrição: dc.descriptionThe 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 N 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 c* values of the mortadella decreased (P b 0.05) with an increase in the amount of blood; TBARs did not vary (P N 0.05). Increasing the amount of blood increased (P b 0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P b 0.05) h* and did not affect (P N 0.05) BI. Increasing storage length decreased (P b 0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (P N 0.05). Addi- tion of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.-
Idioma: dc.languageen-
Publicador: dc.publisherAmerican Meat Science Association-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectPork blood-
Palavras-chave: dc.subjectCarbon monoxide-
Palavras-chave: dc.subjectSausage color-
Palavras-chave: dc.subjectChemical characteristics-
Título: dc.titleEvaluation of mortadella formulated with carbon monoxide-treated porcine blood-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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