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

被引：13

作者：

Barbieri, G. ^{[1
]}

Bergamaschi, M. ^{[1
]}

Barbieri, Ge. ^{[1
]}

Franceschini, M. ^{[1
]}

机构：

[1] Stn Sperimentale Ind Conserve Alimentari, I-43100 Parma, Italy

来源：

MEAT SCIENCE | 2013年 / 94卷 / 03期

关键词：

Meat quality; Sensorial analysis; Nutritional aspect; MEAT-PRODUCTS; CHLORIDE; SAUSAGE;

D O I：

10.1016/j.meatsci.2013.02.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In recent years, formulations of the Italian cold cut mortadella have changed to meet evolving tastes and nutritional trends. The aim of the present study was to analyze the physical, chemical, and sensory characteristics of currently produced mortadella. Representative samples of Italian mortadella (13 brands, 3 samples/brand) were analyzed. Three groups of products were identified according to their chemical compositions. The median cluster was composed of 54.80% moisture, 26.19% fat, and 15.02% protein, whereas the other two clusters were characterized by a higher percentage of moisture or fat. These results indicate that, on average, the current products are characterized by less fat (-5%) and salt (-10%) content compared to products 20 years ago. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：336 / 340

页数：5

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