Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Abstract

The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

“…Again, the reheating loss of chicken meatballs with QS was also less than those with CS after three F-T cycles. Prestes et al [ 35 ] also reported that using corn starch in low-fat chicken mortadella resulted in a higher value of reheating loss than that of cassava starch, although the difference did not reach statistical significance. Regular CS has around 28.7% amylose [ 36 ], whereas the quinoa starch used in this work has 12.52% amylose.…”

Stability at 22 ºC of type bologna mortadella elaborated in industrial unit

“…The moisture, protein and fat contents of the mortadella formulations after 60 days of storage at 22 ºC did not differ significantly (p > 0.05) meeting the standards established by the legislation (Brazil, 2000) with levels lower than 65% for moisture, greater than 12% for protein and lower than 30% for fat. Prestes et al (2015) studied the influence of different starches on cooled chicken mortadella, the lowest a w observed was 0.9650 and the moisture was 64% for the formulation with 5% addition of cornstarch. It is important to note that the formulation also contained concentrated soybean protein (4%), dehydrated glucose (0.5%) and semi-refined Kappacarrageenan (0.50%), once that these ingredients have the ability to influence the water bonding of the product and consequently decrease the value of water and moisture activity.…”

Evaluación de una Mezcla Empanizadora, con Inclusión de Almidón Modificado, para su Aplicación en Carnes

“…La dureza en el T3 alcanza un valor similar al tratamiento con harina comercial; mientras que el T1 tiene un valor muy elevado. Según Prestes et al, (2014) al presentar una mayor dureza, presentan una menor humedad en el producto por ende requiere de más energía para la masticación.…”