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      Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants Translated title: Mortadela elaborada com cms de galinhas poedeiras pré-misturada com antioxidantes

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          Abstract

          At the end of the laying cycle, layer hens can be used for production of mechanically separated meat (MSML) for sausage manufacture. However, mechanically separated meats are susceptible to lipid and pigment oxidation during storage, problems that could be prevented by the use of antioxidants present in curing additives traditionally used in meat processing. The objective of this work was to evaluate the quality and stability of Mortadella produced with MSML added of sodium erythorbate (1000 ppm) and sodium nitrite (150 ppm) through preblending or during chopper processing (control treatment), after long term frozen storage of raw meat ingredient. The products were stored for 40 days at 7ºC and evaluated in regard to the oxidative stability of lipids (TBARS values), objective color, and microbiological and sensory attributes. Preblending MSML lessened rancidity of the final product in comparison to the control (0.2 and 2.2 mg malonaldehyde per kg, respectively), and elicited better color (a* = 7.5 and 10.5, respectively). Total counts of psychrotrophic microorganisms were similar for both treatments (2 log CFU g-1). Previous blending of nitrite (150 ppm) and erythorbate (1000 ppm) in mechanically separated meat soon after the extraction is recommended when the raw material will eventually go through prolonged frozen storage before its use in Mortadella sausage processing.

          Translated abstract

          Uma das formas de utilização das galinhas poedeiras ao final do ciclo de postura é a obtenção de carne mecanicamente separada (MSML) para a elaboração de embutidos. Entretanto, carnes mecanicamente separadas apresentam alta susceptibilidade à oxidação lipídica e dos pigmentos. O uso de antioxidantes tradicionalmente utilizados na cura de carne para incorporação prévia à matéria prima poderia evitar estes problemas. Assim, o objetivo deste trabalho foi avaliar a qualidade e a estabilidade de mortadelas elaboradas com MSML com adição de eritorbato (1000 ppm) e nitrito (150 ppm), como pré-cura antes da estocagem congelada, ou durante o processamento no homogeneizador (cutter) de bacia rotativa (controle). Os embutidos foram avaliados durante 40 dias (7ºC) quanto à estabilidade oxidativa dos lipídios (índice de TBARS) e da cor objetiva, assim como a estabilidade microbiológica e sensorial. A pré-cura da MSML garantiu um produto final com menor rancidez quando comparado com o controle (0,2 e 2,2 mg malonaldeído/kg, respectivamente) e melhor coloração (valores de a* entre 7,5 e 10,5, respectivamente) ao longo de todo o tempo de estocagem. As contagens totais de microrganismos psicrotróficos não diferiram entre os tratamentos (2 log UFC g-1). A mistura prévia de nitrito (150 ppm) e eritorbato (1000 ppm) em carne mecanicamente separada que possa vir a sofrer estocagem congelada prolongada antes de ser utilizada na elaboração de embutidos é recomendável.

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              Functional and Biochemical Changes in Deboned Turkey due to Frozen Storage and Lipid Oxidation

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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Journal
                sa
                Scientia Agricola
                Sci. agric. (Piracicaba, Braz.)
                São Paulo - Escola Superior de Agricultura "Luiz de Queiroz" (Piracicaba )
                1678-992X
                June 2006
                : 63
                : 3
                : 240-245
                Affiliations
                [1 ] Universidade de São Paulo Brazil
                [2 ] Universidade Estadual de Campinas Brazil
                Article
                S0103-90162006000300005
                10.1590/S0103-90162006000300005
                215d5a43-db31-4776-9ac8-cb156fb6fc52

                http://creativecommons.org/licenses/by/4.0/

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                SciELO Brazil

                Self URI (journal page): http://www.scielo.br/scielo.php?script=sci_serial&pid=0103-9016&lng=en
                Categories
                AGRICULTURE, MULTIDISCIPLINARY

                General agriculture
                poultry meat,nitrite,erythorbate,oxidative stability,sensory evaluation,carne de aves,nitrito,eritorbato,estabilidade,análise sensorial

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