Emulsion, texture and microstructure of chicken mortadella

The meat industry has been exhaustively searching for quality products, a characteristic mainly related to the balance of the composition. As a result, there has been growing interest in the development of chicken meat products due to their high nutritional value, availability, price and emulsification characteristics. The basic chemical components of emulsion formation (protein, fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning, which was applied to the basic components in order to obtain the most stable emulsion composition. This study showed that understanding the contribution of the effects of each basic constituent, as well as the main ingredients used in the manufacture of chicken mortadella, is fundamental to developing better products and solving problems in the industry.

Autorentext

Andre H. M. Luiz uzyskä tytu licencjata i magistra in ynierii chemicznej na UFSC. Specjalizuje si w rozwoju produktów w Duas Rodas. Mara G.N. Quadri uzyskäa tytu licencjata i magistra in ynierii ywno ci na UNICAMP oraz doktorat na Université Joseph Fourier. Jest profesorem zwyczajnym w UFSC, z do wiadczeniem w operacjach separacji i mieszania.