Características físicas, químicas nutricionais e sensoriais de mortadelas contendo diferentes níveis de gordura, sangue tratado com monóxido de carbono e soro de leite

• Ano de defesa: 2010
• Autor(a) principal: Vidigal, Juliana Gonçalves
• Orientador(a): Gomide, Lucio Alberto de Miranda
• Banca de defesa: Fontes, Paulo Rogério , Oliveira, Eduardo Basílio de
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Valor biológico de proteínas; Biodisponibilidade de ferro; Mortadelas
• Palavras-chave em Inglês: Biological value of proteins; Iron bioavailability; Mortadellas
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/439

Aiming to turn viable the use of blood and whey as ingredients for the meat industry, the effect of substituting 20% of the meat of mortadela formulation for different combinations (100/0, 75/25, 50/50, 25/75 e 0/100) of carbon monoxidetreated blood (COTB) and reconstituted whey protein concentrate (WPC), at three fat levels (10, 20 and 30%) was evaluated. Comparing with that of control mortadela (no meat substituted and in each of the fat levels), the physical (texture profile and instrumental color), chemical (composition, total iron, heme iron and emulsion stability of mortadela batter before and after pasteurization), nutritional (protein quality and iron bioavailability) and sensory characteristics of mortadelas were evaluated. Varying formulations levels of COTB and WPC did not influence (P>0.05) chemical composition of the mortadelas and none of the formulations differed (P>0.05) from that of the control mortadela (without COTB or WPC). However, moisture and protein levels decreased (P<0.05), and fat content increased (P<0.05), with the increase in the formulations fat content. Increasing COTB content increased (P<0.05) formulations` iron content and those formulations with COTB content equal to, or higher than that of WPC had (P<0.05) greater iron content than that of control mortadela. In opposition, varying fat content did not produce differences in the iron content of the formulations. Increasing WPC content decreased (P<0.05) the emulsion stability of uncooked mortadela batters. However, the emulsion stability of cooked mortadelas was not affected (P>0.05) by different mixtures of COTB and WPC. Even so, none of the COTB and/or WPC-containing formulation had emulsion stability differing from that of the control mortadela. Increasing the fat content of the mortadelas also produced a decrease in emulsion stability, specially in the cooked mortadelas (P<0.05). Mortadelas` color varied (P<0.05) by substituting meat for the different COTB and WPC combinations; increasing COTB (decreasing WPC) content produced (P<0.05) a decrease mortadelas` L* and b* values and darkening as well as an increase in their a* values. Except for b* value, which increased when increasing formulation fat content, fat content did not affect the remaining evaluated color attributes. Only the formulation based on WPC only (0/100) had L*, a* and b* values and darkening index similar (P>0.05) to those of the control mortadela. Texture attributes did vary according to the different COTB/WPC mixtures employed during the production of the experimental mortadelas, However, though elasticity and cohesivity were not influenced (P>0.05) by substituting meat for any of the COTB/WPC mixtures, hardness and gumminess of mortadelas formulated by substituting meat for WPC at levels equal to, or higher than, those of COTB were lower (P<0.05) than those of control mortadelas. On the other hand, mortadelas formulated by substituting meat for COTB/WPC mixtures having higher COTB than WPC content did not differ form the control mortadela in any of the texture attributes. Increasing formulation fat content lead (P<0.05) to a decrease in all of the texture attributes. All of the sensory attributes, specially color, decreased (P<0.05) with the increase in the mortadelas COTB levels. Even so, all of the formulations showed good consumer acceptance. Higher fat levels produced (P<0.05) mortadelas with better flavor scores. Though PER and NPR of the mortadelas were always lower than those of the standard casein diet, mortadelas` protein quality were adequate and were not affected (P>0.05) by the substitution of meat for COTB and WPC or by the different levels of COTB and WPC used. All mortadelas had digestibility over 93%. Increasing formulations fat content produced (P<0.05) mortadelas with higher weight gain, feed efficiency ratio, PER and NPR. Mortadelas` iron bioavailability increased (P<0.05) with the increase in the substitution of meat for COTB (decrease in WPC), and formulations having higher fat content had (P>0.05) higher Hemoglobin Recovery Efficiency (HRE). Adding blood and whey to mortadella formulas is both technological and nutritionally practicable. For mortadellas formulated with whey iron availability improved by increasing fat content in the formulation.