Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella
DOI:
https://doi.org/10.5433/1679-0359.2013v34n3p1205Keywords:
Pork backfat, Vegetal oils, Lipid oxidation, Microstructure, Mortadella.Abstract
This study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%). There were evaluated the physico-chemical characteristics (proximate composition, pH and water activity), instrumental color, microbiological characteristics, lipid oxidation (TBARS) and microstructure during storage at room temperature for 60 days. The products had the quality parameters required by the Brazilian legislation. There was a pH decrease during storage due to the growth of lactic acid bacteria. Products containing vegetable oils showed higher levels of lightness (L*) and yellowness (b*) and lower levels of redness (a*). TBARS values remained under the perceptible threshold by the consumers and microstructure characteristics were similar to those observed in other kinds of cooked meat sausages. Thus, the use of canola, linseed, olive or soybean oils is a viable alternative as a substitute for pork backfat in elaboration of mortadella.
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