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

Autor:	Giampiero Barbieri, Marco Franceschini, Ge. Barbieri, Monica Bergamaschi
Rok vydání:	2012
Předmět:	Meat Products Moisture Chemical Phenomena Chemistry Food Handling Swine Taste Animals Humans Taste Perception Food science Sodium Chloride Dietary Food Science
Zdroj:	Meat science. 94(3)
ISSN:	1873-4138
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57ed50a2cdddb444c6535e51dcb0dc86 https://pubmed.ncbi.nlm.nih.gov/23567133 Zobrazit plný text záznamu Full Text from ScienceDirect