Technological and quality characteristics of cooked ham-type pâté elaborated with sheep meat

Dutra, Monalisa Pereira; Palhares, Priscila Cotta; Silva, Jacyara R.O.; Ezequiel, Isabella P.; Ramos, Alcinéia L.S.; Perez, Juan Ramon Olalgaquiaga; Ramos, Eduardo Mendes

doi:10.1016/j.smallrumres.2013.08.007

Cited by 20 publications

(19 citation statements)

References 13 publications

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“…The water activity (Aw = 0.97±0.01), pH (6.43±0.16), and TBARS values (0.63±0.28 mg MDA/kg) of the mortadella were not (p>0.05) affected by any of the evaluated factors (meat type and MDPM levels), being similar to those (Aw = 0.97; pH = 6.29; and TBARS = 0.50 mg MDA/kg) observed by Dutra et al [ 4 ] in cooked ham-type pâté elaborated with mutton. Only residual nitrite levels were gradually increased (p<0.05) when meat was replaced by MDPM, not being affected by the type of sheep meat.…”

Section: Resultssupporting

confidence: 84%

“…In Brazil, irregular supply of sheep meat has been considered the main responsible for its low consumption [ 3 ]. Lamb has higher commercial value, mainly due to the young age of this category, with great acceptance by the consumer market [ 4 ]. Furthermore, the high fat content, low tenderness and the distinct flavor of mutton [ 4 , 5 ] may result in the decline of its marketing value.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, there are some mutton products on the market such as sausages [ 5 – 8 ] and salami [ 9 ]. It has also been reported the good characteristics of the dry-cured ham [ 10 ] and ham-type pâté [ 4 ] prepared of mutton. There is still a lot of effort to develop more products considering the range of products offered using other meats (beef, pork, and poultry) containing different ingredients.…”

Section: Introductionmentioning

confidence: 99%

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Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

Massingue

Filho²,

Fontes

et al. 2018

Asian-Australas J Anim Sci

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ObjectiveThis study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella).MethodsSausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella’s was also evaluated by acceptance test and check-all-that-applies (CATA) analysis.ResultsThe MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis.ConclusionMutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

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Section: Resultssupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

Massingue

Filho²,

Fontes

et al. 2018

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

show abstract

“…Studies using whey in processed meat products were conducted using concentrates and protein isolates. Few studies have evaluated the effects of the direct addition of liquid whey, which eliminates the drying expense in meat products . Dutra et al .…”

Section: Introductionmentioning

confidence: 99%

“…Few studies have evaluated the effects of the direct addition of liquid whey, which eliminates the drying expense in meat products. [6][7][8][9][10] Dutra et al 6 observed that the use of liquid whey as water replacement (up to 38 g kg −1 ) did not affect the technical properties, quality and overall sensory impressions low-fat restructured hams.…”

Section: Introductionmentioning

confidence: 99%