An investigation has been conducted to test the feasibility of producing mortadella with a low fat content. The research has shown that it is possibile to produce mortadella with a fat content down to about 16% without using substances not normally employed for such a cooked pork product. With the help of fat substitutes, such as milk proteins, carrageenans and soya proteins, a fat content just lower than 14% has been obtained. Quality characteristics, for instance colour and flavour, were negatively affected in some cases but, overall, it appears that satisfactory formulations can be made. The determination of peroxide value, TBARS and cholesterol oxides has shown that there is no oxidation risk.

Low-fat mortadella: experimental formulations with some fat substitutes / Zanardi, Emanuela; Novelli, E; Campanini, Giorgio; Madarena, Giuliana; Chizzolini, Roberto. - In: ANNALI DELLA FACOLTÀ DI MEDICINA VETERINARIA. UNIVERSITÀ DI PARMA. - ISSN 0393-4802. - 19:(1999), pp. 317-326.

Low-fat mortadella: experimental formulations with some fat substitutes

ZANARDI, Emanuela;CAMPANINI, Giorgio;MADARENA, Giuliana;CHIZZOLINI, Roberto
1999-01-01

Abstract

An investigation has been conducted to test the feasibility of producing mortadella with a low fat content. The research has shown that it is possibile to produce mortadella with a fat content down to about 16% without using substances not normally employed for such a cooked pork product. With the help of fat substitutes, such as milk proteins, carrageenans and soya proteins, a fat content just lower than 14% has been obtained. Quality characteristics, for instance colour and flavour, were negatively affected in some cases but, overall, it appears that satisfactory formulations can be made. The determination of peroxide value, TBARS and cholesterol oxides has shown that there is no oxidation risk.
1999
Low-fat mortadella: experimental formulations with some fat substitutes / Zanardi, Emanuela; Novelli, E; Campanini, Giorgio; Madarena, Giuliana; Chizzolini, Roberto. - In: ANNALI DELLA FACOLTÀ DI MEDICINA VETERINARIA. UNIVERSITÀ DI PARMA. - ISSN 0393-4802. - 19:(1999), pp. 317-326.
File in questo prodotto:
File Dimensione Formato  
annali 1999 lowfatmortadella.PDF

non disponibili

Tipologia: Documento in Post-print
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 583.48 kB
Formato Adobe PDF
583.48 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2298430
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact