Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil

Mortadellas manufactured using Caiman yacare meat (70%) and pork fat (30%) were reformulated by substituting pork fat with increasing amounts of soybean oil (25%, 50%, and 100%) and evaluated 7, 30, and 60days post-manufacture. The substitutions resulted in an increase in fat content and in the perc...

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Bibliographic Details
Published in:Meat science 2013-10, Vol.95 (2), p.403-411
Main Authors: Morais, C.S.N., Morais, N.N., Vicente-Neto, J., Ramos, E.M., Almeida, J., Roseiro, C., Santos, C., Gama, L.T., Bressan, M.C.
Format: Article
Language:English
Subjects:
Adolescent
Adult
Alligator
Alligators and Crocodiles
Animals
Caiman yacare
Color
Consumer Behavior
Dietary Fats - analysis
Fatty acids
Fatty Acids - analysis
Fatty Acids, Unsaturated - analysis
Female
Humans
Hydrogen-Ion Concentration
Male
Meat Products - analysis
Middle Aged
Soybean Oil - analysis
Swine
Taste
Thiobarbituric Acid Reactive Substances - analysis
Young Adult
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Summary:Mortadellas manufactured using Caiman yacare meat (70%) and pork fat (30%) were reformulated by substituting pork fat with increasing amounts of soybean oil (25%, 50%, and 100%) and evaluated 7, 30, and 60days post-manufacture. The substitutions resulted in an increase in fat content and in the percentage of polyunsaturated fatty acids (total PUFA; 18:2 n−6 and 18:3 n−3), and a reduction in saturated fatty acids (total SFA; 14:0 and 16:0). These alterations reduced (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.04.017