title: Evaluation of mortadella formulated with carbon monoxide-treated porcine blood.
abstract: The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P>0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (P<0.05) with an increase in the amount of blood; TBARs did not vary (P>0.05). Increasing the amount of blood increased (P<0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P<0.05) h* and did not affect (P>0.05) BI. Increasing storage length decreased (P<0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (P>0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.
authors.affiliation: Departamento de Nutrição, Universidade Federal do Tocantins, CEP, 77001-090 Palmas, TO, Brazil.
authors.forename: A D
authors.initials: AD
authors.lastname: Pereira
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, CEP, 36570-000 Viçosa, MG, Brazil. Electronic address: lagomide@ufv.br.
authors.forename: L A M
authors.initials: LA
authors.lastname: Gomide
authors.affiliation: Departamento de Informática, Universidade Federal de Viçosa, CEP, 36570-000 Viçosa, MG, Brazil.
authors.forename: P R
authors.initials: PR
authors.lastname: Cecon
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, CEP, 36570-000 Viçosa, MG, Brazil.
authors.forename: E A F
authors.initials: EA
authors.lastname: Fontes
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, CEP, 36570-000 Viçosa, MG, Brazil.
authors.forename: P R
authors.initials: PR
authors.lastname: Fontes
authors.affiliation: Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, CEP, 37200-000 Lavras, MG, Brazil.
authors.forename: E M
authors.initials: EM
authors.lastname: Ramos
authors.affiliation: Diretoria do Departamento de Pesquisa e Extensão, Instituto Federal Fluminense, CEP, 24220-900 Niterói, RJ, Brazil.
authors.forename: J G
authors.initials: JG
authors.lastname: Vidigal
mesh_terms: D000818:Animals; D001769:Blood; D002248:Carbon Monoxide; D002417:Cattle; D003116:Color; D005511:Food Handling; D005519:Food Preservation; D061353:Food Storage; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D009573:Nitrites / Q000032:analysis*; D010858:Pigmentation; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D009573:Nitrites; D017392:Thiobarbituric Acid Reactive Substances; D002248:Carbon Monoxide
keywords: Carbon monoxide; Chemical characteristics; Pork blood; Sausage color