Development of low fat chicken mortadella using collagen as a fat substitute

Kubota E. H, . and Leite C. V. G, . and Rosa C. S, . and Kempka A. P, . and Prestes R. C, . Development of low fat chicken mortadella using collagen as a fat substitute. pp. 1651-1657. ISSN 22317546

This study aimed to develop a formulation of mortadella with reduced fat (light) using different types of bovine collagen and fat substitutes. Natural collagen fiber and collagen fiber powder were tested following a 2 factorial design with a central point. A standard formulation without reduced fat and without collagen was also developed for comparison. The following tests were performed: physicochemical characterization (moisture ash protein lipids and Aw); cooling freezing and reheating losses; water holding capacity; texture (shear and compressive strength); color coordinates (L a b); microbiological evaluation (coliforms at 45C/g coagulase positive Staphylococcus aureus/g; sulphite reducing clostridia to 46C/g; and Salmonella/25 g) and sensory evaluation (multiple comparison test). Statistical analysis was performed using analysis of variance (ANOVA) Tukeys test and response surface test. There was no significant difference (p 0.05) except for ash and compressive strength for the tested samples. The other evaluated parameters (L a b pH freezing and reheating losses ability to retain water moisture protein lipids and shear force) showed significant differences (p 0.05). The best results were obtained for formulation F2 (2.0 collagen fiber powder). In the sensory evaluation the products were considered equal to the standard regarding texture (p 0.05) which indicates that the use of collagen is a promising development for this type of product.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(04)%202014/54%20IFRJ%...

Abstract

This study aimed to develop a formulation of mortadella with reduced fat (light) using different types of bovine collagen and fat substitutes. Natural collagen fiber and collagen fiber powder were tested following a 2 factorial design with a central point. A standard formulation without reduced fat and without collagen was also developed for comparison. The following tests were performed: physicochemical characterization (moisture ash protein lipids and Aw); cooling freezing and reheating losses; water holding capacity; texture (shear and compressive strength); color coordinates (L a b); microbiological evaluation (coliforms at 45C/g coagulase positive Staphylococcus aureus/g; sulphite reducing clostridia to 46C/g; and Salmonella/25 g) and sensory evaluation (multiple comparison test). Statistical analysis was performed using analysis of variance (ANOVA) Tukeys test and response surface test. There was no significant difference (p 0.05) except for ash and compressive strength for the tested samples. The other evaluated parameters (L a b pH freezing and reheating losses ability to retain water moisture protein lipids and shear force) showed significant differences (p 0.05). The best results were obtained for formulation F2 (2.0 collagen fiber powder). In the sensory evaluation the products were considered equal to the standard regarding texture (p 0.05) which indicates that the use of collagen is a promising development for this type of product.

[error in script]

Item Type:	Article
AGROVOC Term:	Fat substitutes
AGROVOC Term:	Collagen
AGROVOC Term:	Functional foods
AGROVOC Term:	Consumer protection
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21831

Actions (login required)

View Item