title: Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil.
abstract: 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 60 days 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<0.01) the indices of atherogenicity and thrombogenicity by 4- to 5-fold in the formulation with 100% soybean oil compared to the original formulation. The levels of TBARS obtained at day 7 were positively correlated (P<0.01) with 18:2 n-6 and 18:3 n-3 (r=0.83 and 0.84, respectively) and negatively correlated with 17:0 and 17:1 (r=-0.91 and -0.89, respectively). All formulations received favourable overall acceptability by the sensory panel.
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo, Campus Itapina, Colatina, Espírito Santo, Brazil.
authors.forename: C S N
authors.initials: CS
authors.lastname: Morais
authors.forename: N N
authors.initials: NN
authors.lastname: Morais Júnior
authors.forename: J
authors.initials: J
authors.lastname: Vicente-Neto
authors.forename: E M
authors.initials: EM
authors.lastname: Ramos
authors.forename: J
authors.initials: J
authors.lastname: Almeida
authors.forename: C
authors.initials: C
authors.lastname: Roseiro
authors.forename: C
authors.initials: C
authors.lastname: Santos
authors.forename: L T
authors.initials: LT
authors.lastname: Gama
authors.forename: M C
authors.initials: MC
authors.lastname: Bressan
mesh_terms: D000293:Adolescent; D000328:Adult; D000489:Alligators and Crocodiles; D000818:Animals; D003116:Color; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005260:Female; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D013024:Soybean Oil / Q000032:analysis*; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D017392:Thiobarbituric Acid Reactive Substances; D013024:Soybean Oil