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Citations
1
Cristiane Silvano Wensing, Fabiana Fernandes Bressan, German Ayala Valencia, Anderson Moreira Gomes, Silvani Verruck
(2026)
From regenerative medicine to food biofabrication: cultivation of porcine skin for human consumption
Food Research International, 231()
10.1016/j.foodres.2026.118584Effects of addition of swine skin on the technological characteristics of mortadella produced in an industrial unit
URI-Câmpus de Erechim
URI-Câmpus de Erechim
URI-Câmpus de Erechim
URI-Câmpus de Erechim
URI-Câmpus de Erechim
Published: 18.10.2021.
Volume 10, Issue 2 (2021)
pp. 371-382;
Abstract
The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chloride (2 to 3 %) on total protein, total fat, starch, moisture, water activity, sodium, pH and texture profile (hardness, adhesiveness, elasticity, cohesiveness and chewiness) were evaluated and compared to a mortadella formulation without swine skin addition. The mortadella formulations with addition of 3.5 to 5.5 % swine skin and 2 to 2.5 % sodium chloride are in accordance with Brazilian legislation and provided an increase of approximately 12 % in protein content, a decrease of 14 % in sodium content and a water activity less than 0.9488. The swine skin and sodium chloride provided stability to the mortadella and influenced its texture, mainly in hardness, elasticity and chewiness.
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