REDUCTION OF MORTADELLA COOKING TIME AND EVALUATION OF THE FINAL PRODUCT QUALITY

Authors

  • Diones Orsolin URI Erechim
  • Clarice Steffens Universidade Regional Integrada do Alto Uruguai e das Missões
  • Clarissa Dalla Rosa URI Erechim
  • Juliana Steffens URI Erechim

DOI:

https://doi.org/10.1590/cab.v16i4.30548

Keywords:

Food Technology

Abstract

In food industry, the cooking is one of the most important processes for the conservation and qualityassurance of the final product, especially mortadella. However, this process requires high investmentin modern equipment besides having energy and steam expenses.. In this context, the objective of thisstudy was to propose a cooking method of mortadella produced with pork and chicken, by reducingtime and increasing temperature inside the baking oven. Evaluations of behavior of water activity,pH and texture of the mortadella were carried out throughout shelf life. From the results, we foundthat both pork and chicken mortadella that were cooked by the current process and those that passedthrough the cooking process with reduced time showed no significant differences at the level of 95%confidence for the analyzed characteristics. Therefore, all treatments had similar values and can beconsidered within the established standards of product quality for both water activity and for pH andtexture.

Keywords: chicken meat; pork meat; texture; water activity.

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Author Biographies

Diones Orsolin, URI Erechim

Mestrando da Universidade Regional Integrada do Alto Uruguai das Missões URI,

Erechim, RS, Brasil

Clarice Steffens, Universidade Regional Integrada do Alto Uruguai e das Missões

Professora da Universidade Regional Integrada do Alto Uruguai das Missões URI,

Erechim, RS, Brasil

Clarissa Dalla Rosa, URI Erechim

Professora da Universidade Regional Integrada do Alto Uruguai das Missões URI,

Erechim, RS, Brasil

Juliana Steffens, URI Erechim

Professora da Universidade Regional Integrada do Alto Uruguai das Missões URI,

Erechim, RS, Brasil

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Published

2015-10-30

How to Cite

ORSOLIN, D.; STEFFENS, C.; DALLA ROSA, C.; STEFFENS, J. REDUCTION OF MORTADELLA COOKING TIME AND EVALUATION OF THE FINAL PRODUCT QUALITY. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 16, n. 4, p. 589–597, 2015. DOI: 10.1590/cab.v16i4.30548. Disponível em: https://revistas.ufg.br/vet/article/view/30548. Acesso em: 16 aug. 2024.

Issue

Vol. 16 No. 4 (2015)

Section

Veterinary Medicine

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