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

Adriane Pegoraro Brustolin (Department of Food Engineering, URI Erechim, Erechim, Brazil)
Roberto Verlindo (Department of Food Engineering, URI Erechim, Erechim, Brazil)
Patrícia dos Santos (Department of Food Engineering, URI Erechim, Erechim, Brazil)
Silvane Souza Roman (Department of Food Engineering, URI Erechim, Erechim, Brazil)
Jamile Zeni (Department of Food Engineering, URI Erechim, Erechim, Brazil)
Rogério Luis Cansian (Department of Food Engineering, URI Erechim, Erechim, Brazil)
Eunice Valduga (Department of Food Engineering, URI Erechim, Erechim, Brazil)
Geciane Toniazzo Backes (Department of Food Engineering, URI Erechim, Erechim, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 2 February 2021

Issue publication date: 28 June 2021

177

Abstract

Purpose

The objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.

Design/methodology/approach

Two formulations (Formulation 1 – F1 and Formulation 2 – F2) were characterized at a storage stability of 22 ºC for physicochemical (pH, aw, moisture, protein, fat and lipid oxidation: TBARs and peroxide index, nitrite/nitrate, texture and thermal analysis: TG), sensory (acceptability), microbiological (Clostridium reducing sulfite, Streptococcus, Salmonella sp., mesophilic and coliform thermosensitive) and histological (organization and tissue distribution) characteristics.

Findings

In relation to the water activity (aw), the formulation F2 presented a value of 0.925 as well as the lower TBARs (0.19 mg MDA/kg) and greater hardness (3945.47 gf), 85% acceptance index and greater mass loss by thermal analysis after 60 days of storage. The multivariate analysis showed that the hardness presents negative correlation in relation cohesiveness, resilience and aw. There is also a strong positive correlation of the cohesiveness in relation to the resilience and aw. In addition, moisture has a high positive correlation with TBARs, peroxide index, aw, L* and texture parameters (adhesiveness, cohesiveness and resilience).

Originality/value

Therefore, the importance of the elaboration process of emulsified meat products was emphasized, aiming to add value and guarantee food safety, taking into account the current legal aspects.

Keywords

Acknowledgements

The authors thank National Council for Scientific and Technological Development (CNPq), Coordination for the Improvement of Higher Education Personnel (CAPES – Finance code 001) and Research Support Foundation of the State of Rio Grande do Sul (FAPERGS).

Citation

Brustolin, A.P., Verlindo, R., dos Santos, P., Roman, S.S., Zeni, J., Cansian, R.L., Valduga, E. and Backes, G.T. (2021), "Stability at 22 ºC of type bologna mortadella elaborated in industrial unit", British Food Journal, Vol. 123 No. 6, pp. 2123-2138. https://doi.org/10.1108/BFJ-06-2020-0548

Publisher

:

Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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