Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna

Meat Science

Volumn 94, Issue 3, 2013, Pages 336-340

  Barbieri, G ^a   Bergamaschi, M ^a   Barbieri, Ge ^a   Franceschini, M ^a  

^a Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

Meat quality; Nutritional aspect; Sensorial analysis

Indexed keywords

CHEMICAL COMPOSITIONS; MEAT QUALITY; NUTRITIONAL ASPECT; REPRESENTATIVE SAMPLE; SENSORIAL ANALYSIS; SENSORY CHARACTERISTICS;

MOISTURE;

CHEMICAL ANALYSIS;

ANIMAL; ARTICLE; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PHYSIOLOGY; SALT INTAKE; SWINE; TASTE; ANALYSIS; PROCEDURES;

ANIMALS; FOOD HANDLING; HUMANS; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; SODIUM CHLORIDE, DIETARY; SWINE; TASTE; TASTE PERCEPTION;

SALT INTAKE;

EID: 84876317362     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.02.007     Document Type: Article

References (16)

1. AOAC Official Methods of Analysis of AOAC International 2000, Association of Official Analitical ChemIstry, Arlinton, Virginia, USA. 17th ed.
2. ASSICA Annual Report 2011.
3. Bergamaschi M., Pizza A., Pedrielli R., Santi S., Franceschini M., Gianni C. Production technology of PGI Mortadella Bologna sausages: effect of swine diet and storage conditions on the quality of frozen material and sausages. Industria Conserve 2003, 78(3):251-265.
4. Bourne M.C. Texture profile analysis. Food Technology 1978, 32:62-66.
5. Cavallaro A., Apa G., Allavena A. Bollettino dei Laboratori Chimici Provinciali 1971, 22(4):687-704.
6. Cavestany M., Jimenez Colmenero F., Solas M.T. Incorporation of sardine surimi in Bologna sausage containing different fat levels. Meat Science 1994, 38:27-37.
7. CIE Recommendation on uniform color spaces-color difference equations. Psychometric Color Terms 1976, Commission internationale de l'Eclairage, Paris, France, Supplement No 2 to CIE Publication No 15 (E-1.3.1.).
8. Honikel K.O. Reference methods supported by OECD and their use in Mediterranean meat products. Food Chemistry 1997, 59:573-582.
9. Horita C.N., Morgano M.A., Celeghini R.M.S., Pollonio M.A.R. Physico-Chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Science 2011, 89:426-433.
10. Hornsey H.C. The colour of cooked cured pork. I. Estimation of nitric oxide-heam pigments. Journal of the Science of Food and Agriculture 1956, 7:534-540.
11. ISO 1841 Meat and meat products -- Determination of chloride content -- Part 1: Volhard method 1996.
12. Pizza A., Pedrielli R., Barbieri G., Bergamaschi M., Gianni C., Franceschini M. Adding value to the formulations of typical PGI products (mortadella Bologna and zampone Modena): effects of raw materials and storage conditions on the formation of the quality characteristics of the products. Industria Conserve 2004, 79(4):405-423.
13. Pizza A., Pedrielli R., Bergamaschi M., Barbieri G., Franceschini M. Residual nitrite and nitrate in preserved meat products. Industria Conserve 2007, 85(4):405-423.
14. Smith D.M. Meat proteins: functional properties in comminuted meat products. Food Technology 1988, April, 116-121.
15. Trius A., Sebranek J.G., Rust R.E., Carr J.M. Low-Fat Bologna and Beaker sausage: effects of carrageenans and chloride salts. Journal of Food Science 1994, 5:941-945.
16. Zanardi E., Novelli E., Campaninni G., Madarena G., Chizzolini R. Low-fat mortadella: experimental formulations with some fat substitutes 2000, 19:317-326. Annali della Facoltà di Medicina Veterinaria, Parma.